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’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”
Servings
19″ pie crust
Servings
19″ pie crust
Ingredients
  • 1 1/2cups flour+additional as needed for rolling dough
  • 1/2teaspoon salt
  • 1 1/2teaspoons sugar
  • 3tablespoons solid shortening (Crisco Sticks)cut in 1/2″ pieces and chilled
  • 6tablespoons buttercut in 1/2″ pieces and chilled
  • 2-4tablespoons icy cold water
Instructions
By Hand:
  1. 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:
  1. 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.
  2. Sprinkle 2 tablespoons water over mixture and pulse to mix in. 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:
  1. 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.
  2. 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:
  1. 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.)
  2. 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.