Standard Pastry

Ingredients

8- or 9-Inch One-Crust Pie

  • 1 cup all-purpose flour*
  • ½ teaspoon salt
  • ⅓ cup plus 1 tablespoon shortening or ⅓ cup lard
  • 2 to 3 tablespoons cold water

10-Inch One-Crust Pie

  • 1⅓ cups all-purpose flour*
  • ½ teaspoon salt
  • ½ cup shortening or ¼ cup plus 3 tablespoons lard
  • 3 to 4 tablespoons cold water

8- or 9-Inch Two-Crust Pie

  • 2 cups all-purpose flour*
  • 1 teaspoon salt
  • ⅔ cup plus 2 tablespoons shortening or ⅔ cup lard
  • 4 to 5 tablespoons cold water

10-Inch Two-Crust Pie

  • 2⅔ cups all-purpose flour*
  • 1 teaspoon salt
  • 1 cup shortening or ¾ cup plus 2 tablespoons lard
  • 7 to 8 tablespoons cold water

*If using self-rising flour, omit salt. Pie crusts made with self-rising flour differ in flavor and texture from those made with plain flour.

Directions

  1. Measure flour and salt into bowl.
  2. Cut in shortening thoroughly.
  3. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 to 2 teaspoons water can be added if needed).
  4. Gather dough in ball; shape into flattened round on lightly floured cloth-covered board.
  5. (For Two-Crust Pie, divide dough in half and shape into 2 flattened rounds.)
  6. With floured stockinet-covered rolling pin, roll dough 2 inches larger than inverted pie pan.
  7. Fold pastry into quarters; unfold and ease into pan.

For One-Crust Pie:

  1. Trim overhanging edge of pastry 1 inch from rim of pan.
  2. Fold and roll pastry under, even with pan; flute.
  3. Fill and bake as directed in recipe.

For Baked Pie Shell:

  1. Prick bottom and side thoroughly with fork.
  2. Bake at 475 degrees for 8 to 10 minutes.

For Two-Crust Pie:

  1. Turn desired filling into pastry-lined pie pan.
  2. Trim overhanging edge of pastry ½ inch from rim of pan.
  3. Roll second round of dough.
  4. Fold into quarters; cut slits so steam can escape.
  5. Place over filling and unfold.
  6. Trim overhanging edge of pastry 1 inch from rim of pan.
  7. Fold and roll top edge uner lower edge, pressing on rim to seal; flute.
  8. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
  9. Bake as directed in recipe.

Note If possible, hook fluted edge over edge of pie pan to prevent shrinking and help keep shape.

Variations for Standard Pastry

  • Flavored Pastry: Stir one of the following into flour for Pastry for 8- or 9-inch One-crust Pie. Double the amount for an 8- or 9-Inch Two-crust Pie.

  • 1 teaspoon celery seed

  • ½ cup shredded Cheddar cheese

  • 1 teaspoon cinnamon

  • 1½ teaspoons finely shredded lemon or orange peel

  • 2 tablespoons finely chopped nuts

  • 1 tablespoon toasted sesame seed

  • Electric Mixer Pastry: Measure flour, salt and shortening into large mixer bowl; blend 1 minute on low speed, scraping bowl constantly. Add water; mix until all flour is moistened and dough begins to gather into beaters, about 10 seconds. If using quick-mixing flour, dough will begin to gather into beaters in about 1 minute. Scrape bowl constantly. Handle dough as directed for Standard Pastry.

About Frozen Pies

  • Freeze pie shells baked or unbaked.
  • Bake fruit pies before freezing.
  • To thaw baked pie shells, unwrap and let stand at room temperature. Or place in 350 degree oven about 6 minutes.
  • No need to thaw unbaked shells. Pop them in the oven in their frozen state.
  • Frozen baked shells will keep 4 months; unbaked shells, 2 months.
  • Do not freeze custard, cream or meringue pies. Custard and cream fillings separate; meringues toughen and shrink.
  • Bake pies in aluminum foil pie pans, if desired. Since these pans are shiny and reflect heat, place on baking sheet so bottom crust will brown evenly.
  • Freeze pies first, then wrap and store. Use heavy-weight plastic wrap (seal with freezer tape), heavy-duty aluminum foil (seal with tight double-fold), plastic bags or other airtight containers. Label and date. Pies will keep 4 to 6 months.
  • Store frozen chiffon pies only 1 month.
  • To thaw chiffon pies, unwrap and let stand at room temperature 2 to 4 hours.
  • To heat baked pies, unwrap and let stand 30 minutes; heat in 350 degree oven just until warm. Place foil pans on baking sheet.