For 9-inch pie:
one-crust pie
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup (125 g) shortening
1-1/2 teaspoons white sugar
1/2 teaspoon salt
3-5 tablespoons ice water
two-crust pie
3 cups all-purpose flour
2 teaspoons baking powder
1 cup (250 g) shortening
1 tablespoon white sugar
1 1/4 teaspoons salt
6-10 tablespoons ice water
For mini pies:
A two-crust dough recipe will make 6 to 8 two-crust crust (top and bottom) 4-inch mini pies and two 6-inch mini pies. It depends on how thick or thin you roll out your crust.
Preparation:
- Mix the above ingredients together, mixing them gently with your hands just until they are blended together – enough to be able to press the dough into the bottom of the pie plate and up the sides. The less you work the dough, the flakier the crust will be!
- Let the dough rest in the fridge for 30 minutes to 1 hour before rolling it out.
If you want to bake the crust without a filling, what temperature and how long?
I usually bake at 350 F (175 C) until edges start to become light golden in color.
I have made pie crust for over 40 years and never had one turn out.
People have come over and shown me how and their crust never turn out either. A ghost monster?? Your pie crust was a WINNER!!! It worked Amazingly!!! I’m 61 and now I too can make a beautiful pie crust. We will be eating a lot of different pies from now on. THANK YOU SO MUCH!!!!!
Its called blind baking.Put oven at 375°F for 15 minutes golden brown. If you have beans you can fill the pie crust to the top with them so it doesn’t shrink. ( I personal never have beans) I fork it all over, even the sides. I get me pie crust from friends.