Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial

Steps on how to prepare a Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial recipe

Time

55 minutes

Servings

1

Calories

2487.8

    Ingredients

  • 11 1/4 ounces all-purpose flour (320g)
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 lb cold unsalted butter, cut in 1/2 inch pieces (115g)
  • 1/4 cup cold vegetable shortening, cut in 1/2 inch pieces
  • 2 teaspoons fresh lemon juice
  • 3 ounces cold water

    How to make it

  1. 1. STEP

    Preheat oven to 220°C (425°F).

  2. 2. STEP

    Put the flour, sugar, and salt in a food processor; pulse briefly to combine.

  3. 3. STEP

    Add the butter and shortening; pulse just until coarse crumbs form, about 30 seconds.

  4. 4. STEP

    Add the lemon juice and water.

  5. 5. STEP

    Pulse just until moist crumbs form.

  6. 6. STEP

    Turn the dough onto a work surface and gently shape it into two equal disks about 4 or 5 inches (10-12 cm) in diameter.

  7. 7. STEP

    Wrap in plastic and refrigerate at least 1 hour or up to 1 day (can freeze).

  8. 8. STEP

    Elaborating on the original recipe I adopted -- Take one of the two disks and roll it out.

  9. 9. STEP

    Place into a lightly greased (I use cooking spray) pie dish, I also carefully roll the pastry around the rolling pin and then "unroll" it into the dish, its less likely to break this way.

  10. 10. STEP

    I take an egg and separate the yolk from the white -- and using a pastry brush, I "paint"the pastry base with some of the egg yolk. Dont use it all because you will need some of it to paint the lid of the pie too.

  11. 11. STEP

    This will make a seal and help prevent the bottom of the pie from becoming soggy when the wet filling is added. (Please note: in the photo series one of the small dishes contains the egg white -- its not used in this recipe as we only need the yoke) Then add your pie filling -- mine in the photo demo is meat, yours could be vegetable or fruit etc --.

  12. 12. STEP

    Now roll out your second disk of dough and carefully place this on top of your pie.(I dampen the top edge of the base with a very small amount of water to help join the two layers before laying on my pastry "lid") and then I use a fork to push the edges together.

  13. 13. STEP

    After trimming the excess pastry from around the edges, I gather up the pastry scraps and roll them out -- cutting some "leaves" to decorate the top.I wet the bottom of these decorations with a tiny amount of water and then place them on top of the pie.

  14. 14. STEP

    Then I add a tablespoon of water to the last of the egg yolk and gently "paint" the whole top of the pie. Lastly, use the fork to poke some holes around the pastry to let the steam out. Put into the oven and bake according to the instructions for the recipe you are making.

  15. 15. STEP

    In the demonstration photo series I made Australian Meat Pie(recipe #21726) and there is a precooked filling, so *that* recipe called for the first 15 minutes on 220°C (425°F) and then 180°C (350°F) for 25 minutes or until golden brown -- DO be aware that different fillings require different cooking times and temperatures and adjust accordingly. Et Voila ! and so EASY !

    Ingredients

  • 11 1/4 ounces all-purpose flour (320g)
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 lb cold unsalted butter, cut in 1/2 inch pieces (115g)
  • 1/4 cup cold vegetable shortening, cut in 1/2 inch pieces
  • 2 teaspoons fresh lemon juice
  • 3 ounces cold water

    Tags

    DESSERT

    < 60 MINS

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