Homemade Pie Crust

Pastry Dough for Double-Crust Pie

This Thanksgiving recipe comes from
The Romney Family Table

Ingredients:
2 cups flour
1 tablespoon sugar
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) butter (or 6 tablespoons butter and 6 tablespoons Crisco)
1/2 cup ice water

Instructions:
Put flour, sugar, and salt in food processor fitted with steel blade. Add the butter and/or Crisco and pulse until you have pea-size bits. Add ice water just until the dough comes together. Be careful not to over process. Let dough rest in refrigerator for 30 minutes.

Divide dough in half and shape each portion into a round disk, handling as little as possible. On a lightly floured surface, roll out one disk with a rolling pin into a 12-inch circle. Ease dough into a 9-inch pie plate, pressing down gently so it lines the sides and bottom. Trim with a sharp knife or kitchen shears to within half an inch of edge of plate. Pinch to flute edges, if desired. Fill and bake as indicated on recipe, using second disk as top crust if required.

For prebaked pastry shells, line 2 pie plates with dough as directed above. Prick with fork several times. Place pie plates in refrigerator or freezer to chill dough for a flakier crust, if desired. Preheat oven to 350 degrees F. Bake shells 25 to 30 minutes. Check after 20 minutes; if edges are browning too quickly, shield with aluminum foil.


Old-Fashioned Pie Crust

This Thanksgiving recipe comes from
The Lion House Cookbook
Makes 4 (9-inch) pie crusts

Ingredients:
4 cups all-purpose flour
1 teaspoon salt
1 cup lard
1 egg, beaten
1 tablespoon vinegar
Water

Instructions:
Place flour and salt in a medium bowl and mix together. Add lard and cut in with a pastry blender until the mixture is the size of small peas (or rub the flour and lard together between the palms of your hands).

In a 1-cup measuring cup, beat egg with a fork. Add vinegar to the egg and add water to make 1 cup. Stir slightly and pour over first mixture. With a fork stir together until all dry ingredients are stirred in.

If the recipe calls for a baked pie shell, bake at 375 degrees F. for 15 to 18 minutes.


Graham Cracker Pie Crust

This Thanksgiving recipe comes from
The Lion House Cookbook
Makes one 9-inch crust

Ingredients:
16 graham cracker squares
3 tablespoons sugar
⅓ cup butter or margarine, melted

Instructions:
Place graham crackers in a plastic bag (8 at a time). Seal bag and roll with rolling pin to make fine crumbs. Pour into a medium bowl and repeat the process with remaining crackers. Add sugar and stir with a fork. Pour the melted butter on top of the crumb mixture. Stir until crumbs are moist. Pour mixture into a 9-inch pie pan and gently press crumbs into the bottom and sides of pan. This crust may be used either chilled or baked. If the recipe calls for a baked pie shell, bake at 375 degrees F. for 12 minutes.


 

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