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About Pie Crust 101

Pie fillings come in many shapes, sizes and flavors, from sweet to savory. But in every presentation, crust is key. Whether you're making a 1-crust or 2-crust pie, it starts with making the best dough for the job. Susan Reid shows you how from her test kitchen at King Arthur Flour. Check out the King Arthur Flour 200th Anniversary Cookbook for more inspired ideas.

About Susan Reid

Susan Reid has been at King Arthur Flour since 2001, combining her dual passions for words and food. After careers in advertising, in high-end restaurants, and as a Chef-Instructor at the New England Culinary Institute, she spends her time at King Arthur writing and editing the baking newsletter, The Baking Sheet, and teaching both on the road and at The Baking Education Center. She’s a contributor to the award-winning King Arthur Flour Baker’s Companion and The King Arthur Flour Cookie Companion, and co-author of King Arthur Flour Whole Grain Baking.

Recipe

Ingredients

From the King Arthur Flour 200th Anniversary Cookbook. This is a generous version for two single-crust shells or one double-crust pie.

3 cups (12¾ oz) King Arthur unbleached all-purpose flour
1½ tsp salt
8 tbsp shortening, chilled
1 stick butter, chilled
4-6 oz cold water

How-to

In a large bowl, combine the flour and salt. Cut or rub in half of the shortening/butter, then the other half, leaving some pieces as large as your thumbnail
Sprinkle the ice water, 1 tbsp at a time, over the mixture. With a fork, toss the mixture together. Continue until the dough is just moist enough to hold together when pressed
If you're making a two-crust pie, gather a little more than half of the dough and pat it into a disk; wrap in plastic and chill for 1 hour (the larger portion will be the bottom crust.) Do the same with the remaining dough for the top crust. If you're making two one-crust pies, divide the dough evenly, wrap and chill before rolling
Roll the crust until it is about ⅛" thick and about 2" larger than the diameter of the pie plate. This gives you enough to make a good high rim (single crust shell) or to match with the upper crust (double crust bottom). If you turn your pie plate upside down on the dough, you will be able to figure out just about how big to roll it. Keep chilled until ready to use
These can be made up to a month ahead of time, and frozen (well-wrapped!) until needed