Tina’s Single Pie Crust Recipe

This recipe makes a single pie crust – (for the types of recipes where you would not use a top crust) It’s great for pumpkin, pecan and crumb topped pies! I’m showing here where I made it in my KitchenAid 5-cup Chopper, but you could also make it in a food processor, stand mixer or by hand!

If you’re looking for a recipe for a double pie crust – see my recipe here!

Baking Directions To (partially) Blind Bake Your Crust:

(Use this partial blind bake method when you are going to add a filling after partially blind baking and bake some more – such as pumpkin pie.)

(Note: The egg wash part is optional – but helps keep crust from getting soggy with wet fillings.)

• Fit pie crust into your pie plate, fold edge under and flute or crimp the edge.  I use a standard 9″ glass pie plate.  Refrigerate.
• Make an egg white wash* – whisk together 1 egg white with 2 teaspoons of water and set aside.
• Arrange oven rack to lowest position.  Place pie crust in freezer for 20 minutes while you preheat oven to 400 degrees F.
• Line well chilled pie crust with 2 layers of foil and fill with pie weights or dried beans ( I use lentils). Bake for 15 minutes.  
• Carefully remove the foil and weights.  Continue baking for 4 minutes.
• Brush hot crust lightly with egg white wash and pop back in oven for 30 seconds.
• Allow crust to cool for a couple minutes, then continue with making pie.
• *The egg white wash helps to create a barrier between the crust and filling so it doesn’t get soggy.    

Tina's Single Pie Crust Recipe

This recipe makes a single pie crust - (for the types of recipes where you would not use a top crust) It's great for pumpkin, pecan and crumb topped pies! If you are looking for a double crust recipe - see "Tina's Pie Crust Recipe"

Tina Verrelli - epicuricloud.com

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Keyword: Dessert, Pie

Servings: 1 9" pie crust

Ingredients

• 1 1/2 cups flour +additional as needed for rolling dough
• 1/2 teaspoon salt
• 1 1/2 teaspoons sugar
• 3 tablespoons solid shortening (Crisco Sticks) cut in 1/2" pieces and chilled
• 6 tablespoons butter (salted) cut in 1/2" pieces and chilled
• 2-4 tablespoons icy cold water

Instructions 

By Hand:

• Mix together dry ingredients. Cut in shortening, then butter. Sprinkle and mix in water little by little until mixture forms a shaggy mixture that holds together when pressed. You may not use all water.

Food Processor or 5-Cup Chopper:

• Use metal blade and pulse to mix dry ingredients. Add shortening and pulse until mixture forms sandy texture. Add butter and pulse until largest pieces of butter are about pea sized.
• Sprinkle 2 tablespoons water over mixture and pulse to mix in. (take lid off to add water, don't use drizzle basin) Continue to add water a tablespoon at a time, pulsing to mix in, until mixture begins to come together, but is still shaggy. If you can squeeze some of the mixture in your hand and it holds together, you’ve added enough water.

Stand Mixer:

• Use flat beater and low speed to mix dry ingredients. Add shortening and mix on a low speed until mixture forms sandy texture. Add butter and mix until butter is broken down a bit, the largest pieces of butter will resemble flattened peas.
• With mixer running on a low speed, drizzle in 2 tablespoons water working around the bowl. Continue to add water a tablespoon at a time until the mixture starts to come together, but is still shaggy. If you can squeeze some of the mixture in your hand and it holds together, you’ve added enough water.

Finish:

• Dump mixture onto a lightly floured surface and fold it over on itself a few times, then form into a rough ball and flatten into a disc shape. You should still see bits/streaks of butter. Wrap disc in plastic wrap and refrigerate for an hour or overnight. (Dough can also be frozen at this point.)
• Take dough out of refrigerator for about 10-15 minutes, then roll dough on a floured surface. Roll from center to edge. Turn and flour dough as needed to prevent sticking. Fit into pie plate and crimp edges.

Notes

Baking Directions To (partially) Blind Bake Your Crust:

(Use this partial blind bake method when you are going to add a filling after partially blind baking and bake some more - such as pumpkin pie.)

(Note: The egg wash part is optional - but helps keep crust from getting soggy with wet fillings.)

• Fit pie crust into your pie plate, fold edge under and flute or crimp the edge.  I use a standard 9" glass pie plate.  Refrigerate.
• Make an egg white wash* - whisk together 1 egg white with 2 teaspoons of water and set aside.
• Arrange oven rack to lowest position.  Place pie crust in freezer for 20 minutes while you preheat oven to 400 degrees F.
• Line well chilled pie crust with 2 layers of foil and fill with pie weights or dried beans ( I use lentils). Bake for 15 minutes.  
• Carefully remove the foil and weights.  Continue baking for 4 minutes.
• Brush hot crust lightly with egg white wash and pop back in oven for 30 seconds.
• Allow crust to cool for a couple minutes, then continue with making pie.
• *The egg white wash helps to create a barrier between the crust and filling so it doesn't get soggy.    

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