Basic Pie Crust

Do you have any friends or family that don’t cook and seem to somehow be proud of that fact? I have been long confused about this attitude. I can understand the lack of time and energy; I can even understand the laziness; but I can’t understand the bragging attitude. It is akin to saying: “Reading books, who needs to read books.”

I have a sneaky idea. Invite a friend over that has this attitude. Tell them that dinner is at 7. As they arrive, tell them that you are running really behind and would they mind lending a hand in the kitchen. Ask them to do small tasks like washing some vegetables. You can escalate that into a rough chop or stirring a sauce or soup. The goal would be a gentle introduction without any heavy lifting. See how it goes. You may need to do this more than once. Before long you may have a convert.

Here is the basic pie crust mentioned yesterday. I will also use this a few other times throughout the year so keep it handy.


  • 3 Cups All Purpose Flour + 3 Tablespoons
  • 4 Teaspoons Salt
  • 1 Teaspoon Salt
  • 3/4 Cut Butter, chilled
  • 1/2 Cup Crisco, chilled
  • 1/2 + Cup Ice Water
  • 1 Egg


  • Large Mixing Bowl
  • Chef’s Knife
  • Fine Sifter or Strainer
  • Pastry Dough Blender (optional)
  • Rolling Pin
  1. Sift 3 cups of flour, the sugar and salt together in a large mixing bowl.
  2. Cut in the butter and crisco a little at a time using the dough blender or a couple of knives. You probably haven’t heard about Crisco since you were a kid. It’s just vegetable shortening and it makes the crust flaky.
  3. After mixing gently, slowly drip in the water as you work fat into the flour. You want the dough the consistency of oatmeal. You may need a little more or less water.
  4. Form two equal discs, wrap them in plastic wrap and refrigerate for at least 1/2 hour.
  5. Roll out your dough on a clean, smooth flat surface covered with flour. Make it slightly bigger than your pie dish.
  6. Carefully transfer to dish. I use the rolling pin and gently and loosely roll it over the pin and unroll it on the dish.
If you are making quiche or any other pie that only requires a bottom either make two or cut the recipe in half.

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