This is for a single pie crust. You will need to double this for two pie crusts for fruit filled pies etc. Single pie crusts are normally for pudding or custard pies and especially pecan pies.
Tools to help make homemade pie crust I use from pampered chef are the baker’s roller, pastry mat (great for sugar cookies) and the pastry blender. To shop for these and more kitchen tools visit me at my pampered chef website. I am an independent pampered chef consultant.
Ingredients Pie Crust
1 1/3 cup flour
1/2 tsp salt
1/2 cup Crisco
3 T cold water
1 egg white only
Preheat oven to 350
Sift flour before measuring, spoon lightly into measuring cup and level without shaking or packing down.
Combine flour and salt
Cut in crisco until mixture is uniform and crumbly. Use a pastry cutter or fork. A pastry cutter you quickly mix butter or shortening into flour, so you can create deliciously flaky homemade pie crusts and fluffy biscuits.
Sprinkle with water 1 T at a time. Toss with a fork.
Make dough into a ball. Place dough on a nonslip Pastry Mat, you can knead and roll dough while keeping your countertop clean. The large size is perfect for pie, pizza, and pastry dough. If you do not use a pastry mat, make sure you spread out flour on your counter top to prevent dough from sticking.
To roll out dough use a bakers rolling pin or roller. You want your pie crust to be even in thickness and at least 10 inches in diameter for a 9 inch pie crust.
Gently pick up dough and fold over your hand. Lay the center of the pie crust into the middle of a pie plate. Trim off excess dough to 1/4 inch at edge of pie plate and scallop edges with your thumb and index and middle finger knuckles of opposite hand. You will press thumb into edge of dough and into your knuckles to create an edge. You can also use a fork and press down onto rim of pie plate. Make sure the dough on the edges are connected securly to pie plate.
Mix egg white with 1 T of water and whisk. Brush egg mixture onto pie shell and bake
To help pie crust from becoming soggy or bubbling up you can blind bake (prebake the pie crust). Place foil over the crust and fill with dry beans or pie weights. Bake at 350 degrees for 20-25 minutes. Remove the foil and beans/weights and return to the oven to bake for another 10-12 minutes until nicely golden. Let cool and ready for your pudding or pecan pie.
If you doubled the pie crust because you are making a fruit filled pie only blind bake one and do not cook the pie crust the additional 10-12 minutes. You will remove the pie from blind baking at 20 minutes. You will then add in your filling. The second pie crust is still on the pastry mat cut into strips or whole ready to top the filled pie. Seal edges as you would above to make scalloped edges and bake per recipe.