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Classic American Pie Crust-Single Crust Recipe

in Diana's Recipe Book

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(total ratings: 1)
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Servings: Makes 1 crust for a single crust pie
Either butter or solid vegetable shortening can be used in this recipe. It's a basic recipe that's been around for ages and works very well. It makes a crust for a single crust pie, such as a pumpkin pie or a lemon meringue pie.

1 1/2 cups unbleached all-purpose flour
3/4 tsp. salt
1/2 cup cold unsalted butter or vegetable shortening (such as Crisco)
3-5 tablespoons ice water

In a large bowl, combine flour and salt. Cut or rub in half of the buter or shortening, then the other half. Sprinkle the ice water, one tablespoon at a time, over mixture. With a fork, toss mixture together. Continue until the dough is just moist enough to hold together when pressed. Gather into a ball, wrap in plastic wrap, and chill for at least 1 hour.

Take dough from the refrigerator, and roll out on a lightly floured surface until it is about 1/8-inch thick, and about 2 inches larger in diameter than your pie plate. This gives you enough to make a good high rim for a single crust shell. Keep the dough chilled until ready to fill. The dough can be chilled for up to a month, and frozen until needed.

Makes 1 crust for a single crust pie.

Source: DianasDesserts.com
Date: February 3, 2002


Reviewer: Maria
I opted to use half chilled vegetable shortening and half cold, unsalted butter. I also chilled the flour and salt in the mixing bowl prior. I read online that some bakers use buttermilk for a flakier pie crust so experimented and I measured out about 1/4 cup and watered it down to make 1/2 cup. I ended up using exactly 5 tbs of the liquid to make my dough. I rolled it out with some thawed out leftover pie dough from the Flaky Vinegar Pie Crust recipe from this website, so I was confident I would have plenty to make some beautifully fluted edges. It was buttery, flaky, and darn tasty! Thank you, Diana. This is the 4th homemade pie crust I've made.


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