Ingredients
Equipment
Method
Mixing the crust (Must refrigerate dough for at least 4 hours):
- Place flour and salt into large bowl
- Add butter and cut into flour with pastery cutter or knives. (a fork works too, my Mom used a fork and her pie crust was delicious). Cut it until the mixture looks like small crumbs.
- Slowly add ice water until the mixture forms a ball.
- Form mixture into a ball and wrap it with plastic wrap and refrigerate for at least 4 hours.
Rolling and Filling For a Baked pie (pumpkin, apple, peach, meat, etc.):
- Preheat the oven as directed in your pie recipe.
- Throw about 1/8 to 1/4 cup of flour onto the surface where you will roll you dough
- Flour your rolling pin
- Roll out the chilled dough for a 9" pie until it is 1/4 inch thick and until it is 2 to 4 inches wider in diameter than your pie pan. (hint: sprinkle a little flour onto the dough if it sticks to the rilling pin and lift the edges of the dough from the surface as you roll to prevent sticking.)
- Move the crust onto the pie pan.
- Flute the edge of the crust so it looks pretty.
- Fill your crust and bake according to your pie recipe.
Rolling and Filling For a UN Baked pie (banana cream, coconut cream, french silk, etc.):
- Preheat the oven at 400 ℉
- Throw about 1/8 to 1/4 cup of flour onto the surface where you will roll you dough
- Flour your rolling pin
- Roll out the chilled dough for a 9" pie until it is 1/4 inch thick and until it is 2 to 4 inches wider in diameter than your pie pan. (hint: sprinkle a little flour onto the dough if it sticks to the rilling pin and lift the edges of the dough from the surface as you roll to prevent sticking.)
- Move the crust onto the pie pan.
- Flute the edge of the crust so it looks pretty.
- Generously poke the sides and bottom of the pie shell with a fork to vent it.
- Place the pie shell on a baking sheet and bake the shell for about 5 minutes at 400 ℉ until golden brown.
- Remove the shell from the oven and cool completely before filling.
- Fill pie shell as per your pie recipe and chill before serving if recommended.
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Pamela Rose Williams, Founder of Christianity Every Day, is a wife, mother, and grandmother. She and her husband, Dr. Michael L. Williams have served in Christian ministry since 2001. She has Master of Ministry in Biblical Counseling and bachelor’s in Christian education degrees and is currently pursuing a Doctorate in Biblical Studies. Most of her time is spent as a professional editor and writer, working with many Christian authors and artists. She also uses her extensive experience in information technology providing Christ-centered teaching tools and resources for people all over the world.
