All-Purpose Pie Crust | Kern Family Orchard

All-Purpose Pie Crust

This is our go-to pie crust that we utilize in many of our pies. Thick, flaky, and great for any fruit filling!

Ingredients

  • 8" - 9" Single Crust
    • 1 cups flour
    • 1/2 teaspoon salt
    • 1/3 cup + 1 tablespoon shortening, or 1/3 cup of lard
    • 2-3 tablespoons cold water
  • 10" Single Crust
    • 1 1/3 cups flour
    • 1/2 teaspoon salt
    • 1/2 cup shortening or 1/4 cup plus 3 tablespoons lard
    • 3 to 4 tablespoons cold water
  • 8" - 9" Double Crust
    • 2 cups flour
    • 1 teaspoon salt
    • 2/3 cup plus 2 tablespoons shortening or 2/3 cup lard
    • 4 to 5 tablespoons cold water
  • 10" Double Crust
    • 2 2/3 cups flour
    • 1 teaspoon salt
    • 1 cup shortening or 3/4 cup plus 2 tablespoon lard
    • 7 to 8 tablespoons cold water

Directions

  1. Stir together flour and salt.
  2. Cut in shortening or lard until pieces are the size of small peas.
  3. Sprinkle 1 tablespoon of the water over part of the mixture; glenty toss with a fork.
  4. Push to side of bowl. Repeat until all is moistened.
  5. Form dough into a ball. On a lightly floured surface, flatten dough with hands.
  6. Roll dough from center to edge, forming a circle about 12 inches in diameter.
  7. Ease pastry into pie plate, being careful not to stretch pastry.
  8. Trim pastry.