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Deluxe Pie Crust

Veggie.Lover's picture
  Unbleached white flour 3 Cup (48 tbs), sifted
  Salt 1⁄2 Teaspoon
  Solid vegetable shortening/Margarine 1 Cup (16 tbs) (Do Not Use Butter Or Margarine)
  Ice water 6 Tablespoon (Or More)
  Butter 4 Tablespoon

Mix flour and salt together in a large bowl. Cut shortening into flour until pieces are the size of peas.
Sprinkle with ice water, a little at a time, while mixing dough with a fork. Use just enough water to hold dough together. Gather dough into a ball and wrap in waxed paper. In hot weather, refrigerating dough for 15 to 30 minutes makes it easier to handle.
To roll: Cut dough in half. While working with one half, keep the other half wrapped in waxed paper. For bottom crust, on a floured surface or floured waxed paper , roll out 1 portion of dough to form an 8-inch circle. Dot with 2 tablespoons of butter. Gather the rolled out pastry into a ball and, with seam-side down, roll out to a diameter a few inches larger than pie plate, using a little more flour as needed to keep dough from sticking.
To place bottom crust in pie plate, flip half the crust over the rolling pin. Then, using the rolling pin to carry crust, lift crust and lay it in the pie plate so it laps over the sides evenly. Trim crust to extend 1 inch beyond edge of pie plate.
Following the same directions, roll out top crust.
Place filling in pastry-lined pan. Cover with top crust and trim to extend 1 inch beyond edge of pie plate. Fold bottom crust over the edge of top crust at the edge of the pie plate. Seal by pressing with the tines of a fork or pinching with fingers to form a fluted border.
To prepare prebaked pie shells: Roll pastry out and lay in pie plate, as above. Trim crust to extend 2 inches beyond edge of pie plate. Fold overhang under and pinch with fingers to form a high fluted edge. Prick bottom and sides of crust with a fork every 1/4 inch to prevent puffing up during baking. Follow instructions for chilling, below. Bake at 450° F. for about 15 minutes until golden brown.
Chilling instructions: For a flakier crust on fruit pies and pie shells, wrap finished pie or pie plate containing unfilled shell in plastic wrap or foil. Chill in refrigerator for 4 to 6 hours or place in freezer for 1 to 2 hours.
Bake pies according to recipe instructions.

Recipe Summary

Preparation Time: 
5 Minutes

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3717 Calories from Fat 2273

% Daily Value*

Total Fat 258 g396.3%

Saturated Fat 82.7 g413.3%

Trans Fat 27 g

Cholesterol 129 mg43%

Sodium 994.6 mg41.4%

Total Carbohydrates 309 g103%

Dietary Fiber 10.9 g43.7%

Sugars 1.1 g

Protein 42 g84.7%

Vitamin A 30% Vitamin C

Calcium 8% Iron 105.3%

*Based on a 2000 Calorie diet

Deluxe Pie Crust Recipe