- If the dough is sticky and difficult to handle, refrigerate it until firm. The easiest way to roll out pastry dough without sticking is to use a rolling pin cover and pastry cloth. Lightly flour the covered rolling pin and pastry cloth before using.
- Handle the dough quickly and lightly. A tough pie crust is often the result of too much flour worked into the dough or over-handling.
- Be careful not to pull or stretch the dough, as this will cause it to shrink during baking.
Single crust pies are pies that have only a crust on the bottom. Though the exact measurements may vary slightly and there may be a surprise ingredient slipped in now and then, single pie crust recipes are all pretty much the same. Just follow these easy steps.
- Combine flour and salt in large bowl. Cut in shortening using pastry blender or 2 knives until mixture forms pea-sized pieces.
Use a pastry blender to
cut in the shortening.
- Sprinkle with water, 1 tablespoon at a time. Toss with fork until mixture holds together. Press together to form a ball.
Toss with a fork until the
mixture holds together.
- Press dough between hands to form 5- to 6-inch disk.
- Lightly flour surface and rolling pin. Roll dough in short strokes, starting in middle of disk and rolling out toward edge. Rotate dough 1/4 turn to right. Sprinkle more flour under dough and on rolling pin as necessary to prevent sticking. Continue to roll and rotate dough 2 to 3 more times.
- Roll dough into circle 1/8-inch thick and at least 1 inch larger than inverted pie plate.
Roll dough larger than inverted pie plate.
- Place rolling pin on 1 side of dough. Gently roll dough over rolling pin once.
Roll dough over the rolling pin.
- Carefully lift rolling pin and dough. Unroll dough over pie plate. Ease dough into pie plate with fingertips. Do not stretch dough.
Carefully unroll dough over pie plate.
- Trim crust, leaving 1/2-inch overhang; fold overhang under. Flute edge of crust as desired.
- To flute pie into a special, sunburst effect, press the edge of the crust flat. Cut slits around edge of crust at 1-inch intervals, cutting in toward center about 1/2 inch.
Cut slits around the edge of the crust.
- Fold dough flap under on a diagonal at each slit to form a point.
Fold at the slits to form a point.
- Cover pie crust with plastic wrap and refrigerate 30 minutes to allow dough to relax.
- To blind-bake crust, pierce crust with fork at 1/4-inch intervals, about 40 times.
- Cut a square of foil about 4 inches larger than pie plate. Line crust with foil. Fill with dried beans, uncooked rice or ceramic pie weights.
Fill foil-lined crust with dried beans.
- Bake in a 425°F oven for 10 minutes or until set. Remove from oven. Gently remove foil lining and beans. Return crust to oven and bake 5 minutes or until very light brown. Cool crust completely on a wire rack before filling and finishing the pie according to recipe directions.
Bake until crust is a very light brown.
Learn about double crust pies in the next section.
Not what you're looking for? Try these:
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