Easy Pie Crust Recipe Card
This Back to Basics Easy Pie Crust Recipe will make a perfect pie every time and is good for almost any filling, savory and sweet!
Servings: 1 Pie
Equipment
- Medium Bowl
- Rolling Pin
- Pie Dish
- Fork
Ingredients
- 2 cups Flour
- ¼ tsp Salt
- 1 cup cold Crisco Shortening, cubed
- 4-6 tbsp cold orange juice
Instructions
- Whisk the salt and flour in a medium bowl.
- Cut in the Crisco, with a pastry knife, or by quickly rubbing cold chunks of Crisco between your fingertips and into the flour (pieces should be about the size of peas).
- Sprinkle on the orange juice (start with 4 tbsp and add if necessary) and stir with a fork just until it holds together.
- Divide the dough into two and press each half into a smooth disk. Wrap with plastic and refrigerate for 30 minutes.
- Roll out 1 pie crust disk on a floured surface to a size approximately 12-inches round. Transfer it to 9-inch pie dish. Trim the bottom crust to the edge of the pie plate and dock, or poke a series of small holes with a fork to allow steam to escape when it bakes.
- Once you have filled your pie, roll out the second pastry disk to approximately 12- inch round. Use a small cookie cutter to cut out any shapes for steam vents before placing the pastry on top of the pie. Place on the top of the filling. Trim the excess pastry to about 1/2 over hang. Fold the top under the bottom crust and crimp the edges to seal. Flute the edges if desired. If you haven’t cut any shapes out for steam vents, go ahead and put 4 steam slits, with a sharp knife, about 3/4 of an inch long near the centre of the pie.
- Lightly brush some heavy cream on top of the top crust and sprinkle with sugar. Bake according to pie instructions. I like to bake my pies at 425° for the first 15 minutes then reduce the heat to 350° for the remainder of the cooking time.
- Enjoy!