9-inch Basic Pie Pastry
Take your baking skills to the next level and bring warmth and comfort to your home with my tried and tested 9-inch basic pie pastry recipe. Whether you are a seasoned baker or just starting your pastry journey, my recipe is crafted with simplicity in mind.
I have provided step-by-step instructions that are easy to follow.
Simple Steps, Stellar Results
The possibilities are endless with my 9-inch basic pie pastry recipe as your foundation. Whether you're dreaming up a classic apple pie, a rich and decadent chocolate cream pie, or a savory quiche, my baking recipes will provide the perfect foundation for your masterpiece.
A Recipe for Success
My recipe produces a flaky, buttery crust every time—no more hit-or-miss results or settling for subpar pastries. With my 9-inch basic pie pastry recipe, your pies will stand out from the rest.
Make traditional pie pastry with a blend of vegetable shortening and butter. I like to make slightly more than I need so that the pastry drapes easily over the pie plate.
Prep: 15 minutes
Blind bake: 15-17 minutes
Bake at: 425°
Makes: single crust for 9-inch pie plate
Difficulty: Intermediate
Ingredients:
1 3/4 cups (210g) flour 1/2 teaspoon salt 1/4 teaspoon baking powder 2 tablespoons vegetable shortening 6 tablespoons unsalted butter 4 1/2 to 5 1/2 tablespoons cold waterParchment paperPlastic wrapCooking spray
Directions:
Whisk together flour, salt, and baking powder in a medium bowl. Press the baking powder through a small wire mesh sieve if it is lumpy. Cut in shortening until crumbly. Slice butter into 1/4-inch pieces and scatter over the flour mixture. Cut in butter until unevenly mixed with somewhat large chunks remaining.
Sprinkle 2 tablespoons of water over the mixture and toss lightly with your hands. Add another tablespoon of water and toss. Add any additional water a little at a time until the dough just holds together when squeezed in your hand.
Form the dough into a ball and let warm in your hands for a minute or two. Press crumbs into the ball and place on a sheet of parchment paper. Add any remaining crumbs and gently flatten into a rectangular shape with your hands. Fold over the top third of the dough and press together. Fold over the bottom third and press again. Repeat. Form the dough into a smooth, round disk, wrap it tightly with plastic wrap, and refrigerate for 30 minutes to 1 hour. Place the dough on the counter and let it warm until just malleable, about 10 minutes. Sprinkle your rolling surface with flour and place the dough disk in the center. Sprinkle the top of the dough with a little flour or rub flour onto your rolling pin. Roll dough lightly from the center (roll away from you) and give it a quarter turn. Continue rolling and turning. To help prevent cracking, do not roll the edges until the dough is almost the right size for your pan. Add a little more flour as needed to prevent sticking. If the dough sticks, slide a metal spatula or bench scraper gently under the dough to loosen it. The dough should be about 1/8-inch thick and 2 inches greater in diameter than the top edge of the pan. Turn your pan upside down over the rolled-out dough to check the size.
Unless using a non-stick pie plate, prepare the pan lightly with cooking spray and wipe out excess with a paper towel. Slide both hands under the rolled out dough and lift it into the pan. Alternatively, drape the dough over the rolling pin to transfer or fold the dough into quarters. To prevent shrinkage while baking, press the dough lightly into place without stretching. Using scissors or a knife, trim the overhang so that it is 1/2 inch larger than the pan. Fold under the extra dough along the rim of the pan to double thickness. To flute the edge, pinch the dough together at even intervals around the rim between your thumb and forefinger. Chill or freeze for 30 minutes before filling or blind baking.
To blind bake, pre-heat oven to 425°. Thoroughly prick the bottom and sides of the chilled pie shell with a fork or use pie weights. Bake for 15-17 minutes in the bottom third of the oven until the crust is light brown. Remove from oven and fill immediately for a hot filling, or let cool for a cold filling.
If filling the pie shell before baking, follow the recipe directions for temperature and baking time.
Make ahead: Dough disks can be refrigerated for up to 3 days before use or placed in a freezer bag and frozen for up to 3 months. Let the frozen dough thaw in the refrigerator overnight or up to 24 hours.
Form the dough into a ball and let warm in your hands for a minute or two. Press crumbs into the ball and place on a sheet of parchment paper. Add any remaining crumbs and gently flatten into a rectangular shape with your hands. Fold over the top third of the dough and press together. Fold over the bottom third and press again. Repeat. Form the dough into a smooth, round disk, wrap it tightly with plastic wrap, and refrigerate for 30 minutes to 1 hour. Place the dough on the counter and let it warm until just malleable, about 10 minutes. Sprinkle your rolling surface with flour and place the dough disk in the center. Sprinkle the top of the dough with a little flour or rub flour onto your rolling pin. Roll dough lightly from the center (roll away from you) and give it a quarter turn. Continue rolling and turning. To help prevent cracking, do not roll the edges until the dough is almost the right size for your pan. Add a little more flour as needed to prevent sticking. If the dough sticks, slide a metal spatula or bench scraper gently under the dough to loosen it. The dough should be about 1/8-inch thick and 2 inches greater in diameter than the top edge of the pan. Turn your pan upside down over the rolled-out dough to check the size.
Unless using a non-stick pie plate, prepare the pan lightly with cooking spray and wipe out excess with a paper towel. Slide both hands under the rolled out dough and lift it into the pan. Alternatively, drape the dough over the rolling pin to transfer or fold the dough into quarters. To prevent shrinkage while baking, press the dough lightly into place without stretching. Using scissors or a knife, trim the overhang so that it is 1/2 inch larger than the pan. Fold under the extra dough along the rim of the pan to double thickness. To flute the edge, pinch the dough together at even intervals around the rim between your thumb and forefinger. Chill or freeze for 30 minutes before filling or blind baking.
To blind bake, pre-heat oven to 425°. Thoroughly prick the bottom and sides of the chilled pie shell with a fork or use pie weights. Bake for 15-17 minutes in the bottom third of the oven until the crust is light brown. Remove from oven and fill immediately for a hot filling, or let cool for a cold filling.
If filling the pie shell before baking, follow the recipe directions for temperature and baking time.
Make ahead: Dough disks can be refrigerated for up to 3 days before use or placed in a freezer bag and frozen for up to 3 months. Let the frozen dough thaw in the refrigerator overnight or up to 24 hours.
Tips:
- If you struggle to roll out pastry, try rolling between 2 sheets of parchment or wax paper. Sprinkle a little flour on the bottom sheet of parchment paper and on top of the dough.
- One trick to prevent soggy crust is to brush the bottom and partway up the sides of an unbaked pie shell with lightly beaten raw egg white. Do this just before adding filling and baking. Don't brush with egg white when blind baking.
- A food processor is great for tart pastry but overworks pie dough and makes it tough. Make pie pastry by hand and you'll achieve better results.
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