~ Crusts, Tops & Tips

Pie crusts, topping, filing & notes

PASTRY:  USE ICE WATER.  Too little water results in over crumbly pastry; too much water makes tough and shrinks.  Shortening is essential for flakiness; salt brings out flavor–bland if not used.  Flaky crust depends on COLD fat mixed with flour – so don’t handle much after adding ice water.  Slightly chilled dough handles easier than warm – if room temp. Refrigerate for 1/2 hour before rolling out.

PIE DOUGH can be frozen; form dough into bal and wrap and freeze. Or roll pastry into desired size circle; fold in half and in half again; place circle on freezer paper–can stack several with paper in between. Wrap and freeze. Can store 2-3 months.  PIE DOUGH can be refrigerated with dough in ball, and stored for 3-4 days, covered.

Cream and custard pies tend to weep and separate if frozen, so freezing is not recommended.

If you’re not baking a fruit pie when you make it, keep crust and filling separate til just before putting in oven to prevent bottom crust getting soggy.

FOR GLOSSY TOP CRUST:  Using pastry brush, “paint” top crust of fruit pies with milk, cream or unbeaten egg white before you put in oven to bake. Can dust with granulated sugar.


1 c. graham crackers, crushed
2 T sugar
6 T butter, melted

Mix crumbs and sugar; stir in melted butter and mix well.
Press firmly on bottom and sides of 9″ pie plate.
Chill 1 hour before filling


1-1/2 c flour
2 T sugar
3/4 c oleo, melted
1 c chopped pecans-optional

Mix and pour into 9×12” pan. Bake at 350 ° til light brown.

EASY PIE CRUST        B. Richardson     5/89

1 c flour
6-1/2 T melted oleo
2 T powdered sugar

Combine all ingredients in bowl with fork. Pat into 9″ pie plate.
Bake at 325° for 20 min. if pre-baked pie crust is needed.


1-1/3 c flour, sifted
1/2 t salt
1/2 c shortening
3-4  T water- ICE cold

Mix flour, salt and shortening at low speed in mixer for one minute.
Add water and beat about 10 seconds.
Bake at 475° for 10-15 min. in center of oven


1 c flour, sifted
1/2 t salt
1/3 c shortening
2-3 T water-ice cold

Mix flour, salt and shortening at low speed in mixer for one minute.
Add water and beat about 10 seconds.
Bake at 475° for 10-15 minutes in center of oven


2 c flour to 2-1/4 c
1 t salt
¾ c shortening or 2/3c  (or 1/3 butter and 1/3 shortening)
4 T ice cold water

Sift flour, salt into bowl. Cut in shortening. Sprinkle with ice water.
Shape into ball; refrigerate in waxed paper.
Cut in half; flatten one half with palm of hand.
Roll to 11” circle on lightly floured board.
Trim with knife when in pie plate EVEN WITH EDGE OF PIE PLATE.
Roll out other half. Make several gashes near center for vents.
Place top crust on–trim to 1/2″ past pie plate rim.
Press together gently to seal.  Pinch edge on diagonal.
Brush with eff yolk, beaten with 1T water.

Bake at 425° for 45-50 min. or til fruit is tender and crust is golden brown.  Cool.


4 T melted oleo
1/2 c brown sugar
2 T flour
2 t cinnamon
1/2 c nuts
Combine all ingredients thoroughly.  Crumble over pie.

1/2 c butter, melted
1 to l-1/4 c white or brown sugar
3/4 c flour
1 t cinnamon
1/4 t salt

Combine all ingredients. If not crumbly, add enough dry ingredients until it is—it won’t get crumbly on the pie!


1 c sugar
4 T Cornstarch
10 oz. liquid

In saucepan, mix sugar and cornstarch well
Add liquid.
Stirring constantly, bring to boil.
BOIL for 1 min ONLY as Cornstarch breaks down if boiled more than 1 min.