Standard Pastry
Tender, flaky pastry will encase every pie, if this basic recipe is followed precisely.
Ingredients
8- or 9-Inch One-Crust Pie
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
- 2 to 3 tablespoons cold water
10-Inch One-Crust Pie
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup shortening or 1/4 cup plus 3 tablespoons lard
- 3 to 4 tablespoons cold water
8- or 9-Inch Two-Crust Pie
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup plus 2 tablespoon shortening or 2/3 cup lard
- 4 to 5 tablespoons cold water
10-Inch Two-Crust Pie
- 2 2/3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup shortening or 3/4 cup plus 2 tablespoons lard
- 7 to 8 tablespoons cold water
Directions
- Measure flour and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 to 2 teaspoons water can be added if needed).
- Gather dough into ball; shape into flattened round on lightly floured cloth-covered board. (for Two-crust Pie, divide dough in half and shape into 2 flattened rounds.) With floured stockinet-covered rolling pin, roll dough 2 inches larger than inverted pie pan. Fold pastry into quarters; 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 in recipe.
- 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 quarters; cut slits so steam can escape. Place over filling and unfold. Trim over-hanging 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. Bake as directed in recipe.
Note: If using self-rising flour, omit salt. Pie crusts made with self-rising flour differ in flavor and texture from those made with plain flour.
Note: If possible, hook fluted edge over edge of pie pan to prevent shrinking and help keep shape.
Note: Simply roll dough out on wax paper, invert dough and wax paper into pie dish, and peel off wax paper.
Source: Betty Crocker’s Cookbook - 1972, Page 316.