Pie Crust 101

From Mrs. Sundberg, a sure-fire pie crust recipe. We had a discussion about blueberries and their raw texture, versus their delicious, fruity goodness when baked into a pie. My Mr. doesn't care for them raw, but he's more than willing to eat them baked in some sugary goodness.  Mrs. S. was gracious enough to share her pie crust recipe with her Facebook readers.

Highly Reliable Delicious Crust for Pie

For single pie crust:

1 1/2 C sifted all-purpose (unbleached) flour
1/2 tsp salt
1/2 c Crisco shortening baking sticks
4-5 T cold water (ice cubes in water)

For 9-10 inch double crust pie

2 c all-purpose (unbleached) flour
1 tsp salt
2/3 c Crisco shortening baking sticks
5-7 T cold water (ice cubes in water)

Sift flour & salt. Cut in shortening with pastry blender to size of small peas.
Sprinkle 1 Tbsp water over part of flour-shortening mixture. Gently toss with
fork & push to side. Repeat with balance of water mixing lightly until all is moistened.
Gather with fingers & form into ball, dividing into 2 balls for double crust pie.

Roll each ball out to 1/8 inch thickness on lightly floured surface using light strokes.
Pinch edges if split. Transfer into pie plate. Trim edge to 1 inch from edge and fold under.

IF BAKED PIE SHELL is needed, prick bottom and sides. Bake in very hot oven (450)
10 to 12 minutes until golden. If filling and crust are to be baked together, do NOT prick pastry. Pour in filling, top with second crust folding top edge over bottom edge of crust and pinch.

Cut design in top crust to keep from puffing. Bake according to recipe.


This recipe was on her Facebook page: https://www.facebook.com/mrs.sundberg


I will always link the recipes back to her article on a PHC, for acknowledgement of the source. Plus, you get to read her article, and can become a follower of her Facebook page. Good reading, great conversations, and something nice to enjoy.