Pie Dough Recipe and Prebaked Pie Crusts

The difference between a pie shell and a pie crust is all about cooking.  An pie shell is unbaked thus once it is baked it becomes a crust.

This recipe makes enough dough for 2 9-inch pie crusts.

Pie Dough Recipe and Prebaked Pie Crusts
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This recipe makes two 9-inch pie crusts.
Servings Prep Time
2 9-inch pie crusts 15 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
2 9-inch pie crusts 15 minutes
Cook Time Passive Time
30 minutes 30 minutes
Pie Dough Recipe and Prebaked Pie Crusts
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
This recipe makes two 9-inch pie crusts.
Servings Prep Time
2 9-inch pie crusts 15 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
2 9-inch pie crusts 15 minutes
Cook Time Passive Time
30 minutes 30 minutes
Ingredients
Additional Items Needed to Blind Bake the PIe Crust
Servings: 9-inch pie crusts
Units:
Instructions
  1. But the butter and shortening into small piece and make sure they are well chilled (refrigerated).
  2. Place the flour, sugar and salt in a bowl. Mix well with a fork to combine. Add the cold butter and shortening pieces and work in with a fork (or 2 knives or a pastry cutter or your fingers) until you have pieces of shortening/butter the size of small peas. (You do want lumps of butter/shortening for best results.)
  3. Sprinkle in 1/3 of a cup of ice water and mix with a fork. Continue to add ice water a tablespoon at a time until a dough forms (the mixture will start clumping together.)
  4. Turn out onto a lightly floured surface and knead five to ten time to form a disc. Divide the dough into 2 pieces. Wrap in plastic wrap and refrigerate for 30 minutes or longer.
  5. Preheat the oven to 350ºF./177ºC
  6. When it is time to make the pie shell, remove the dough from the refrigerator and place on a lightly floured surface. Knead the dough slightly (5 to 10 times) until it is workable and roll out larger than your pie pan. Sprinkle with flour to prevent sticking if necessary,
  7. Brush off excess flour and transfer the dough to a pie pan. Gently place the dough in and form the decorative rim.
  8. Line the pie shell with a piece of parchment paper (or wax paper or aluminum foil) and fill with pie weights. (Pie weights can be purchased as such or you can use glass marbles, dried beans or rice.)
  9. Place pie shell into preheated 350ºF/177ºC oven and allow to bake for 15 minutes. At this point, the crust should not be browned, because it is only partially baked. Removed the pie weights and parchment paper. (see notes) Place the pie crust back into the oven and continue to cook until it is a light golden brown.
Recipe Notes

When you bake a pie crust depending upon how you will be using it you may only want to partially bake the crust for 15 minutes until it is time to remove the weights.  An example of a pie you may want to do this with is a fruit pie which tends to have a soggy crust.   This should help keep the crust from getting soggy.

If the pie crust will be used in a pie such as a cream pie which does not need baking you will want to finish baking the crust  until it is a golden brown.

Pie Weights - You can purchase commericial pie weights that are made out of ceramic or metal pieces.  Or you can use dried beans, rice or glass marbles. Once you use the rice or beans as pie weights do not attempt to cook with them since you will dry them out.  They may be saved and reused at a later date.

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