1/35 Photos of Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial
This pie crust retains the flavor of an all butter crust, but is flakier because of the shortening. The lemon juice isn't in the recipe for lemon flavour... trust me you won't taste it, but rather to work with the flour and prevent the pastry from being tough. I also find that the dough gives a bigger yield than the original 9 inch size stated, I roll mine relatively thin and can get a full top and bottom for a 26 cm (12 inch) shallow pie dish. I have included 20+ step by step photographs to help you see *exactly* how this is made so that you now have instructions for making an entire pie crust from ingredients to table. The new instructions may look long, but I have only tried to give practical details to that even if this is your first ever pie crust, you will have ALL the information you need for success. Enjoy! ZWT REGION: United States.
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- 1Preheat oven to 220°C (425°F).
- 2Put the flour, sugar, and salt in a food processor; pulse briefly to combine.
- 3Add the butter and shortening; pulse just until coarse crumbs form, about 30 seconds.
- 4Add the lemon juice and water.
- 5Pulse just until moist crumbs form.
- 6Turn the dough onto a work surface and gently shape it into two equal disks about 4 or 5 inches (10-12 cm) in diameter.
- 7Wrap in plastic and refrigerate at least 1 hour or up to 1 day (can freeze).
- 8Elaborating on the original recipe I adopted -- Take one of the two disks and roll it out.
- 9Place into a lightly greased (I use cooking spray) pie dish, I also carefully roll the pastry around the rolling pin and then "unroll" it into the dish, it's less likely to break this way.
- 10I take an egg and separate the yolk from the white -- and using a pastry brush, I "paint"the pastry base with some of the egg yolk. Don't use it all because you will need some of it to paint the lid of the pie too.
- 11This will make a seal and help prevent the bottom of the pie from becoming soggy when the wet filling is added. (Please note: in the photo series one of the small dishes contains the egg white -- it's not used in this recipe as we only need the yoke) Then add your pie filling -- mine in the photo demo is meat, yours could be vegetable or fruit etc --.
- 12Now roll out your second disk of dough and carefully place this on top of your pie.(I dampen the top edge of the base with a very small amount of water to help join the two layers before laying on my pastry "lid") and then I use a fork to push the edges together.
- 13After trimming the excess pastry from around the edges, I gather up the pastry scraps and roll them out -- cutting some "leaves" to decorate the top.I wet the bottom of these decorations with a tiny amount of water and then place them on top of the pie.
- 14Then I add a tablespoon of water to the last of the egg yolk and gently "paint" the whole top of the pie. Lastly, use the fork to poke some holes around the pastry to let the steam out. Put into the oven and bake according to the instructions for the recipe you are making.
- 15In the demonstration photo series I made Australian Meat Pie(Australian Meat Pie) and there is a precooked filling, so *that* recipe called for the first 15 minutes on 220°C (425°F) and then 180°C (350°F) for 25 minutes or until golden brown -- DO be aware that different fillings require different cooking times and temperatures and adjust accordingly. Et Voila ! and so EASY !
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Nutritional Facts for Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial
Serving Size: 1 (601 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2487.7
- Calories from Fat 1318
- Total Fat 146.4 g
- Saturated Fat 73.5 g
- Cholesterol 244.0 mg
- Sodium 1184.5 mg
- Total Carbohydrate 258.6 g
- Dietary Fiber 8.7 g
- Sugars 13.7 g
- Protein 34.2 g