Pie Crust 101

Ingredients

Dough

• 2 cups all-purpose flour, plus more for rolling the dough
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 1/2 cups Butter Flavor Crisco, chilled well and cubed (or half butter half vegetable shortening)
• 1/2 tablespoon lemon juice (or apple cider vinegar)
• 4 tablespoons ice water

Eggwash

• 1 egg yolk, mixed with
• 1 tablespoon water, to make an eggwash

Directions

1. 1

   DOUGH: In a food processor, put flour, sugar, and salt. Pulse to combine. Add shortening and pulse until coarse crumbs form. Add the lemon juice and water and pulse just until the dough begins to form a ball.

2. 2

   Turn the dough onto a work surface and work it into two equal disks about 5" in diameter. Use right away, wrap in plastic and refrigerate for up to 24 hrs, or freeze up to 2 months, (place the wrapped discs in a freezer bag to freeze).

3. 3

   PREP 1 (ROLLING PIN): Take one disk and roll it out larger than your pan onto a lightly floured work surface. Transfer the dough to a pie pan by carefully rolling the pastry around a rolling pin, then gently unrolling it over the pan. If it breaks apart, don't worry. Simply patch any cracks or tears with some dough and press down to seal. It will not show for the bottom crust.

4. 4

   PREP 2 (PARCHMENT): Lightly flour a disk and place between 2 sheets of parchment paper. Roll out the dough from the center to the edges, to make a circular shape larger than your pan. Remove the top sheet of parchment paper and place the pie pan in the center of the dough. Slide your hand under the parchment holding the dough centerering your hand to the middle of the pan and flip over. Press the dough into the pan and carefully peel away the parchement.

5. 5

   BOTTOM ONLY PIE: If pre-baking a bottom crust, brush it with the eggwash and using the tines of a fork, prick the bottom and sides in a few places so that the crust will not bubble up. If not pre-baking, Do Not prick the crust! Just brush the edges with the eggwash and fill with the filling of your choice.

6. 6

   TOP CRUST PIE: If making a top crust, brush the edges of the bottom crust with the eggwash. Add the filling then do the same thing for the top crust after filling, using either prep 1 or prep 2 method (for prep 2 method, slowly flip the dough with parchment over the filling, then gently pull away the parchment paper). Using the backside tines of a fork, gently press the edges together to seal (or you can pinch the edges for a scalloped look).

7. 7

   Trim excess dough from around the edge and gather up the scraps. Roll it out and cut fruit, leaf, or other designs for the top of the pie. You can use cookie cutters or try out your freehand talent.

8. 8

   Using a sharp knife tip or kitchen sheers, carefully cut or snip a 1/2" hole in the center of the crust to allow steam to escape. Using the tines of a fork, poke holes around the center hole to resemble a sun and sunray pattern (you can do it so it will show where to cut the slices). Arrange the dough cut-outs on top (but not over the vent holes). Gently brush the pie crust and decorations with the eggwash.