Easy Pie Crust Recipes

Easy Two Crust Pastry

• 2 cup flour
• 1 tsp salt
• 2/3 cup Crisco plus 2 T.
• 4 T water

In a bowl use a fork to blend the flour salt and Crisco.
After it's blended stir in the water, 1 Tablespoon at a time. until it forms a ball.
If it's too sticky add a little flour, if it's too dry add a little more water. Roll out on a floured surface.

Tip: If you don't have a pastry cloth, wet your counter, lay out several sheets of plastic wrap. Spread a little flour, and roll out the crust on the plastic wrap. When it's rolled out bigger than your pie pan, put the pie pan upside down on the crust, and then flop it into the pie pan, and remove the plastic wrap.

Use a pair of scissors to cut around the edge of the pie pan leaving 1/2 inch. Tuck the 1/2 inch under the edge of your pie crust to give it more bulk. Then crimp with a fork, or your index finger and thumb.

No Roll Pie Crust

• 1 c. flour
• 1/2 c. butter
• 2 T. sugar

Cut butter into flour and sugar. Pat into pie pan. Bake at 375 for 12 to 15 minutes.
Recipe from a 2001 Classic Creations Cookbook

Two Crust Oil Pastry

• 1 3/4 cup flour
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 3 tablespoons cold water

Mix together in order given, add water, roll between wax paper or plastic bag to desired size makes (2) 8 in crusts. Add more water if necessary, to make a dough that sticks together easily, but not sticky. If it gets sticky just add a little more flour.

Hint: You don't need flour on the paper because it won't stick.

2 Pie Crusts

• 2 c. flour
• 2 tsp. sugar
• 1 tsp. salt
• 2/3 cup shortening
• 4 or 5 T. icy cold water

Sift flour, sugar, and salt together. Cut shortening into dry ingredients. Add cold water and mix until all are moist. Roll out between waxed paper.

5 Pie Crusts at Once

• 4 c. flour
• 1 tsp. sugar
• 1 1/2 tsp. salt
• 1 1/2 cup lard or Crisco
• 1 egg
• 1 tsp. vinegar
• 1/2 cup cold water

Blend flour, sugar, and salt. Cut in lard or Crisco until particles are the size of peas. Beat egg, blend in vinegar and cold water. Sprinkle over flour mixture, a tablespoon at a time, tossing with a fork to mix. Gather dough together with fingers so it cleans the bowl. Chill before rolling. Enough for 2 - 2 crust pies and one shell.
Recipe from a 2001 Classic Creations Cookbook

Chocolate Pie Crust

• 1 cup flour
• 1/4 tsp salt
• 1 tsp vanilla
• 4 tsp cocoa
• 4 tsp sugar
• 4 Tablespoon water

Blend together dry ingredients, add vanilla to water. Gradually sprinkle into mixture. Blend with a fork. Place dough on wax paper. Lift the paper all around the dough and knead while holding the paper until dough shapes into a ball. Then let stand for 15 min. Roll, Prebake 425 for 8 to 10 min.

Hot Water Pastry

• 1/2 cup shortening
• 1 1/2 cup flour
• 3/4 tsp salt
• 1/4 tsp baking powder

Cream shortening with fork in 1/4 cup boiling water. Mix and sift flour, salt, and baking powder. Add dry mixture gradually to shortening, blending well. Form into a ball and store in fridge until ready to use. Makes 1 pastry shell.

Flaky Pastry

• 2 cups flour
• 1 tsp salt
• 2/3 cup shortening

Mix and sift flour and salt. Cut in 2 Tablespoons shortening with a knife. Add enough water to make a stiff dough. Roll out in an oblong piece on a slightly floured surface. and dot with bits of shortening, using 1/3 of the remaining shortening. Fold over ends to the center, and fold again to make 4 layers. Press ends together and roll out. Dot again with shortening, fold and roll. Repeat this process a third time. Chill thoroughly. This pastry may be used when a plain pastry is called for.

Electric Mixer Pie Crust

1 crust 8 or 9 inch = 1/4 cup Shortening, 3/4 cup Flour, 1/2 tsp Salt, 2 Tblsp. Water

2 crust 8 inch = 1/2 cup Shortening, 1 1/2 cup Flour, 1 tsp Salt, 4 Tblsp. Water

2 crust 9 inch = 2/3 cup Shortening, 1 3/4 cup Flour, 1 tsp Salt, 4 Tblsp. Water

Place flour, shortening and salt in a bowl. Blend on low 30 seconds. Add cold water all at once. Mix on low 15 seconds or until dough clings together. Shape dough into a ball with floured hands. The dough should feel wet. Turn onto floured board and roll.

Cream Cheese Pastry

Let one 3 ounce package cream cheese and 1/2 cup butter soften to room temperature; blend. Stir in 1 cup sifted all purpose flour and 1/4 teaspoon salt. Chill at least 1 hr before rolling.