Hugh & Grace's
Guide to Pie Crust

 The recipe below, from the 1972 edition of Betty Crocker's Cookbook, is the only crust recipe I've ever used. If all of our notes seem overwhelming, just ignore them and focus on the basic recipe during your first few batches. You'll do fine. Although it can be time-consuming, making your own crust is not difficult.

One important note: If it's a pretty crust you want, look elsewhere. My crusts are not the prettiest in the world, and I don't care. You know those beautiful crusts you see on the expensive pies sold at the market? You can have them. I guarantee you that my crusts are far flakier and tastier than any of them, and that's what counts.


Pie Crust
(for a 10-inch, two-crust pie)
2 2/3 c.
1 tsp.
1 c.
7-8 tbsp.
flour1
salt
shortening2
cold water1

  • Measure flour and salt into a bowl. Cut in shortening thoroughly.3 Sprinkle in water, 1 tablespoon at a time,4 mixing until all flour is moistened and dough almost cleans side of bowl5 (1 to 2 teaspoons water can be added if needed).

  • Gather dough into ball; shape into flattened round6 on lightly floured cloth-covered board.7 (For two-crust pie, divide dough in half and shape into 2 flattened rounds.) With floured stockinet-covered rolling pin7, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters8; unfold and ease into pan.

  • For one-crust pie: Trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll pastry under, even with pan; flute. Fill and bake as directed.

  • For baked pie shell: Prick bottom and side thoroughly with fork. Bake at 475 for 8-10 min.

  • For two-crust pie: Turn desired filling into pastry-lined pie pan. Trim overhanging edge of pastry 1/2 inch from rim of pan. Roll second round of dough. Fold into quarters8; cut slits so steam can escape. Place over filling and unfold. Trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.

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


    HUGH & GRACE'S NOTES

    1We seem to get better results when the flour and water are cold. This is probably because the lower temperature helps keep the gluten in the flour nice and sedate. Since we keep the flour in the freezer anyway, it's a no-brainer for us.

    2My mother used lard. Any experienced piemaker will tell you that lard tops shortening every time. I use Crisco because lard just freaks people out here in the health-crazed northeast.

    3I cut in the shortening with a pastry cutter, an extremely useful multi-bladed tool. If you don't have one, just hold two or three knives together. Cutting the shortening with blades minimizes the amount of kneading. That's important because kneading activates the gluten in the flour, making it heavy and sticky instead of flaky. The steps that follow also minimize kneading or pressing.

    4If possible, have a friend sprinkle in the water while you turn the dough with your hands. The dough will start to cling together as you get near the right amount of water. But it should not get to the point that it clings together easily -- it's too wet then!

    5Recognizing when to stop adding water is the most important part of this process. Because the amount of water needed will vary wildly with humidity, it's also the most difficult. Pay attention to the consistency of the dough, always feeling for that sweet spot when it's just moist enough. Be patient, and err on the side of dryness! When you think you're getting within a tablespoon or so, stop and wait thirty seconds between tablespoons. Once the water has had a chance to soak in you may realize you don't need any more! It will take you a few batches before you get it right, but one magic day when you actually feel your fork crunching through multiple substrata of a single layer of crust, rasp the crust delightfully between your teeth, and taste the sublime results of your labors, you'll know it was worth it!

    6Attempting to roll out a flattened round drove me crazy during my first few batches. If the dough is just wet enough to clean the sides of the bowl, as it should be, it will not roll out evenly or smoothly. It will crack. Don't worry. Later, after you get the crust into the pan and trim the edges, you'll patch the cracks with the leftover pieces. For now, just do your best to roll it into an approximation of a circle by alternating your rolling direction: now from side to side, now back and forth. The thickness is up to you; for me it depends a great deal on whom I'm serving. Although I get many complements on my crusts, I still find scooped-out, uneaten crusts at the ends of some parties. I attribute this to the rampant carbophobia in New York City. As a result, I tend to make thinner crusts nowadays.

    7I don't bother with any fancy cloth-covered stuff; I simply use flour to prevent sticking, as my mother did. Find a flat rolling surface, sprinkle flour on it, put the dough down, sprinkle more flour on the dough, and roll.

    8Here's where I feel that Betty Crocker contradicts herself. I only fold my crusts in half before dragging into the pan. Show me a crust folded neatly into quarters and I'll show you a crust that's too moist.