Aunt Bettys Famous Pie Crust Recipes

AUNTIE IRENE'S FOOLPROOF PIE CRUST (LARGE BATCH)

Steps:

• Cut flour, salt, sugar and half of Crisco together until crumbly, then cut remainder of Crisco in until size of peas; set aside.
• Put vinegar in a 2 quart liquid measuring cup.
• Fill to 2 1/2 cup mark with cold water.
• Add eggs and beat with fork.
• Drizzle over dry ingredients; stir with fork.
• Turn onto lightly floured board and knead approximately 5 times, until no longer "sticky".
• Divide by 1/2-3/4 cup measure.
• Roll out on a lightly floured surface, using as little flour as possible and handling as little as possible.
• Bake empty shells at 400°F for 10-12 minutes on the bottom rack of the oven.
• Cooking pies on the bottom rack of the oven will help prevent over browning of the top and soggy crusts on the bottom.
• This dough freezes extremely well; simply flatten divided dough into a disk and put into a Ziploc bag, removing all air; thaw in fridge and roll out as directed.

DOUBLE-CRUST PASTRY (10-INCH PIE)

Steps:

• Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Roll one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 10-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

BETTY CROCKER PIE CRUST RECIPE - (4.4/5)

Steps:

• Measure flour and salt into bowl and mix. Cut in Crisco thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing with a fork until all flour is moistened and dough almost cleans side of bowl. 1 to 2 teaspoons of water can be added if needed. Gather dough into 1 ball for a single crust pie and 2 balls for a double crust pie. Shape each ball into flattened round on lightly floured board. Roll out and place in pie pan. Trim overhanging edge of pastry.

PERFECT BAKED PIE CRUST

Steps:

• Heat oven to 475ºF. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack.

CLASSIC BUTTER PIE PASTRY

Steps:

• Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.