Pie Crust Pastries

Pie Crust Pastries

Here are three basic pie crust pastries that are very versatile. They are easy to make and so much better than store bought crusts.

Basic Flour Pie Crust

Single 8 or 9-Inch Pie

INGREDIENTS

1 1/2 Cups Sifted Flour

1/2 Teaspoon Kosher Salt

1/2 Cup Shortening

1/4 Cup Cold Water

In a large-size bowl sift flour and add salt. Cut in shortening and cold water with a pastry blender or two knives scissor-style. Shape dough into a ball and roll out to size. If recipe calls for a prebaked pie shell, bake in preheated 450 degree oven for 10 to 12 minutes until lightly browned. Makes 1 single pie crust.

Double Crust 8 or 9-Inch

INGREDIENTS

2 Cups Sifted Flour

3/4 Teaspoon Kosher Salt

1/2 Cup Shortening

1/3 Cup Cold Water

Make as directed above. Makes 1 double pie crust.

Gingersnap Crust

INGREDIENTS

1 1/4 Cups Crushed Gingersnaps

1/3 Cup Finely Chopped Nuts

1/3 Cup Melted Butter

1/3 Cup Sugar

In a large-size bowl blend ingredients together and press into a 9-inch pie pan. Bake in a preheated 350 degree oven for 8 to 10 minutes. Cool before filling. Makes 1 pie crust.

Graham Cracker Crust or Vanilla Wafer Crust

INGREDIENTS

1 1/4 Cups Graham Cracker Crumbs or Vanilla Wafer Crumbs

1/4 Cup Sugar

6 Tablespoons Melted Butter

In a large-size bowl combine ingredients and mix thoroughly. Press into a 9-inch pie pan. Bake in a preheated 375 degree oven for 6 to 8 minutes. Makes 1 pie crust.

© Victoria Hart Glavin