Egg Pastry Pie Crust Recipe and Instructions
Egg Pastry for a Single-Crust Pie
The first time I watched someone making a homemade pie crust I was five years old. In the warmth of my Grandmother's warm and aromatic kitchen where she was engrossed in rolling out the crust for a fruit pie, I asked if I could help. She handed me a ball of leftover dough and told me to make something out of it. That experience inspired a love for baking and pie making that grew over the years.
What Grandmother didn't see was my dirty hands after a morning of playing outdoors. I was disappointed at the dusky gray results of my creation and her decision not to bake it, which brings me to the first instruction.
Start off any food project with clean hands, lathering up with soap and water and vigorously rubbing for at least twenty seconds before rinsing.
- Large mixing bowl to combine all ingredients
- Sifter (optional)
- Two knives and a fork
- Dry measuring cups
- Liquid measuring cups
- Measuring spoons
- Rolling pin
- Deep dish pie pan eight or nine inches
Measuring the Dry Ingredients
- 3 Cups Flour - All Purpose
- 1 1/2 Teaspoon Salt
- 1/2 Cup Shortening, Solid, I use Crisco
- 1/2 Cup Butter, Non-salted, Real butter gives it taste
- 1 Egg, Slightly beaten
- 1 Teaspoon Vinegar
- 1/2 Cup Iced Water
- 1/2 Cup All Purpose Flour, Extra for dusting the counter top and the rolling pin.
Sift the Flour (Optional)
Instructions for Making the Pie Crust
- Gather all the ingredients to one area of the kitchen to make sure you have everything you need.
- Measure out 3 cups of flour into the sifter and then sift the measured quantity over the mixing bowl. Add the salt and blend together with a whisk.
- Add 1/2 cup of vegetable shortening to the flour mixture. Begin to blend the shortening into the flour using two knives in a crosswise fashion.
- Cut the butter into smaller pieces and repeat the cutting-in process until the flour mixture looks like cornmeal.
- Beat the egg slightly and add 1 tsp. vinegar and 1/2 cup of iced cold water.
- Pour the egg liquid into the flour mix, blending lightly with a fork, stirring just until the dough holds together.
- Divide the dough into two portions. Wrap half in cellophane and refrigerate if making a one crust pie.
- Roll out the other dough ball on a floured surface until it's about 1/4 inch thick and one inch larger than the edge of the pie dish
- To transfer the dough to the pie dish, use a spatula to fold the edges inward, then transfer the dough to pie dish and carefully unfold
Gather all your ingredients to be sure you have everything you need before you begin. Measure out the flour and dry ingredients into a large bowl. Mix the dry ingredients together with a whisk before adding the shortening or liquid.
Adding the Shortening
Measure out the shortening using a dry measuring cup. Using a rubber spatula makes it easier to get it all out of the cup. Add the shortening to the flour mix, then, with a knife in each hand, cut the shortening into the dry ingredients until it resembles small peas.
Cut in the Shortening
Cut in the Butter
Cutting the butter into smaller squares first makes it easier to blend into the dry mixture. Continue to use the knives to cut across the mixture until the pieces are blended and the mix looks like corn meal.
The butter can also be placed in the freezer until firm and then shredded into the mix to make the blending easier.
Ready for the Liquid
Slightly beat one egg in a liquid measuring cup. Add one teaspoon of vinegar and the iced water.
Adding the Liquid
Mix Until the Dough Forms a Ball
Turn Out the Dough onto a Lightly-floured Surface
Yield: Enough dough for two, single-crust pie shells.
Divide the dough into two equal portions. Roll each portion to 1/8 inch thickness on a lightly floured surface.
The second half of the dough may be refrigerated for use in the next 2-3 days. Allow it to come nearly to room temperature before rolling it out after refrigerating.
Roll the Dough to the Desired Size
Easy One-crust Pie Crust by Peg Cole
Fold the Dough Over onto Itself
Fold the Dough Again
Use a Spatula to Transfer it to a Dish
Continue to Unfold the Dough in the Pan
Center the Dough in the Pie Dish
Trim and Fold Under the Outer Edge
Folding Under the Edge of the Dough
Finishing the Pie Crust
- Trim the outside of the crust leaving about 1/2 inch of dough beyond the edge of the dish.
- Fold under the excess dough to form a ridge around the outside edge.
- Flute the edge using two fingers of the left hand and one finger of the right hand to form indentations around the outside edge. (See the video)
Using two fingers against the roll of dough on the pie crust edge, push between the fingers with your other hand using either your thumb or your index finger. Press gently to form ridges along the entire outer edge.
Decorative Flourishes for Pie Crusts
To Protect the Crust from Burning
- Tear off one long strip of aluminum foil and cut it into three equal strips lengthwise.
- Fold the short edges together to join two long pieces, then add a third piece. Seal the seams by folding the edges over a couple of times and crimp the edges to hold the seam.
- Wrap the long strip of foil around the outer edge of the prepared pie crust.
- Seal the final edge of the foil together around the pie pan after cutting off any excess length of the foil.
- Bend the foil to form a protective rim in order to keep the pie crust edges from turning too brown.
- Fill with your favorite fruit or cream mixture and bake according to directions for the type of pie
Baking a Crust for Pudding Pies
To make a baked crust for pudding type pies, prick the sides and bottom of the crust with a fork, then bake at 400 degrees for ten to twelve minutes until golden brown.
For pumpkin or custard pies that need to be baked, do not prick the crust. Add the ingredients and bake according to the recipe directions.
Making a pie crust from scratch takes a little bit of patience and some practice, but it really can be fun and rewarding. It reminds me of playing with modeling clay as a youngster.
Pumpkin Pie with a Homemade Crust
Questions & Answers
© 2014 Peg Cole