Dessert

Best Homemade Pie Crust Recipe Single or Double Recipe for Two

This recipe for the Best Homemade Pie Crust makes a flavorful, flaky pie crust that’s easy to make and bakes up golden brown and beautiful.

Homemade Pie Crust

 

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Make a single or double 6 inch pie crust. To make a 9 inch crust, adjust the serving on the recipe card below to 2 and roll out to 1 inch larger than your pie dish. Click here for a 6 inch pie pan.

 

How to make the Best Homemade Pie Crust – Single or Double 6 inch pie

In a large bowl, whisk together the flour, sugar, and salt.

 

Scatter the vegetable shortening over the flour mixture and using a fork incorporate the shortening. The mixture will resemble coarse sand.

 

Add the butter cubes over the course flour mixture. Use a fork to incorporate the butter.

 

Sprinkle ice water over the dough half a tablespoon at a time. Press the dough together with a fork after each water addition. Stop adding water once the dough has come together.

 

Divide the dough evenly into two pieces. Then flatten the dough and shape it into disks. Wrap the dough disks tightly with plastic wrap, and refrigerate them for at least 1 hour.

two unbaked flatted balls of pie dough each wrapped in plastic wrap

 

When you’re ready to use the dough, remove it from the refrigerator and let it sit for approximately 10 minutes, so that it softens and is easier to roll out.

 

To pre-bake a single pie crust:

Roll out the crust on a flour surface then place it in a 6 inch pie pan. Click here for a 6 inch pie plan.

 

Prick the crust (in the pan) all over with a fork and then freeze it for 15 minutes before baking; it rarely puffs at all, and the holes pretty much fill themselves in the baking process so there’s no leakage of filling.

 

Bake the pie crust in a 425 degrees F (220 C) oven until the edges are brown and golden.

 

Allow 25 – 30 minutes for full baking or 15 – 20 minutes for partial baking.

 

To bake a filled double pie crust:

Adjust an oven rack to the lowest position and place a rimmed baking sheet on the rack. Heat the oven to 450 degrees F (230 C).

 

Prepare the pie filling of your choice.

 

Roll out the double pie crust on a floured surface then place the bottom crust into a 6 inch pie pan. Click here for a 6 inch pie pan.

 

Pour the filling into the unbaked bottom crust.

 

Lay the top crust over the filling, then seal and crimp the edges of the crust using either your fingers or a fork.

 

Cut 4-5 vent holes in the top of the pie crust.

an unbaked pie in a pie pan with slits cut in the top crust

 

Brush the top crust with beaten egg, and then (for fruit filled or sweet pies) sprinkle a half tablespoon of sugar over the crust.

an unbaked pie with egg wash on the top crust

 

Carefully place the pie on the hot baking sheet in the oven then reduce the temperature to 425 degrees F (220 C). Bake at this temperature until the top crust is golden brown. This should take 20-25 minutes.

 

Once the top is golden brown, rotate the baking sheet, and turn the temperature down to 375 degrees F (190C). Bake another 30-35 minutes, until the top crust is a deep golden brown.

 

Remove the pie from the oven and allow it to cool a bit before serving.

 

Homemade Pie Crust Recipe Single or Double for Two

 

 

 

5 from 1 vote
Homemade Pie Crust Recipe Single or Double - small batch
Best Homemade Pie Crust Recipe
Prep Time
1 hr 45 mins
Total Time
1 hr 45 mins
 
This recipe for the Best Homemade Pie Crust makes a flavorful, flaky pie crust that’s easy to make and bakes up golden brown and beautiful. Make a single or double 6 inch pie crust. To make a 9 inch crust, adjust the serving on the recipe card below to 2 and roll out to 1 inch larger than your pie dish.
Course: Date Night, Dessert
Cuisine: American
Keyword: best pie crust, homemade pie crust
Servings: 1 Pie
Calories: 1075 kcal
Author: Zona
Ingredients
For a Single pie crust:
  • 1/3 cup flour
  • 1 teaspoons sugar
  • pinch salt
  • 1 Tablespoon vegetable shortening
  • 2 Tablespoons unsalted butter chilled and cubed
  • 1 1/2 Tablespoons ice water
For a Double pie crust:
  • 3/4 cup flour
  • 2 teaspoons sugar
  • 1/8 teaspoon salt
  • 2 2/3 Tablespoons vegetable shortening
  • 4 Tablespoons unsalted butter chilled and cubed
  • 3 tablespoons ice water
Instructions
  1. In a large bowl, whisk together the flour, sugar, and salt.
  2. Scatter the vegetable shortening over the flour mixture and using a fork incorporate the shortening. The mixture will resemble coarse sand.
  3. Add the butter cubes over the course flour mixture. Use a fork to incorporate the butter.
  4. Sprinkle ice water over the dough half a tablespoon at a time. Press the dough together with a fork after each water addition. Stop adding water once the dough has come together.

  5. Divide the dough evenly into two pieces. Then flatten the dough and shape it into disks. Wrap the dough disks tightly with plastic wrap, and refrigerate them for at least 1 hour.
  6. When you're ready to use the dough, remove it from the refrigerator and let it sit for approximately 10 minutes, so that it softens and is easier to roll out.
To pre-bake a single pie crust:
  1. Roll out the pie crust on a floured surface and place it in a 6 inch pie pan. Click here for a 6 inch pie pan.

  2. Prick the crust (in the pan) all over with a fork and then freeze it for 15 minutes before baking; it rarely puffs at all, and the holes pretty much fill themselves in the baking process so there's no leakage of filling.
  3. Bake the pie crust in a 425 degrees F (220 C) oven until the edges are brown and golden.
  4. Allow 25 - 30 minutes for full baking or 15 - 20 minutes for partial baking.

To bake a filled double pie crust:
  1. Adjust an oven rack to the lowest position and place a rimmed baking sheet on the rack. Heat the oven to 450 degrees F (230 C).
  2. Prepare the pie filling of your choice.
  3. Roll out the double pie crust on a floured surface then place the bottom crust in a 6 inch pie pan. Click here for a 6 inch pie pan.

  4. Pour the filling into the unbaked bottom crust.
  5. Lay the top crust over the filling, then seal and crimp the edges of the crust using either your fingers or a fork.
  6. Cut 4-5 vent holes in the top of the pie crust.
  7. Brush the top crust with beaten egg, and then (for fruit filled or sweet pies) sprinkle a half tablespoon of sugar over the crust.
  8. Carefully place the pie on the hot baking sheet in the oven then reduce the temperature to 425 degrees F (220 C). Bake at this temperature until the top crust is golden brown. This should take 20-25 minutes.
  9. Once the top is golden brown, rotate the baking sheet, and turn the temperature down to 375 degrees F (190C). Bake another 30-35 minutes, until the top crust is a deep golden brown.
  10. Remove the pie from the oven and allow it to cool a bit before serving.
Recipe Notes
  • Calories are calculated for one double crust 6 inch pie crust.
  • Prep Time and Total Time does not include baking times.

 

Nutrition Facts
Best Homemade Pie Crust Recipe
Amount Per Serving
Calories 1075 Calories from Fat 720
% Daily Value*
Total Fat 80g 123%
Saturated Fat 37g 185%
Cholesterol 120mg 40%
Sodium 9mg 0%
Potassium 100mg 3%
Total Carbohydrates 79g 26%
Dietary Fiber 2g 8%
Sugars 8g
Protein 10g 20%
Vitamin A 28%
Calcium 2.8%
Iron 24.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

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