Pie crust is made from flour, shortening/butter, and water. There are single crust and double crust varieties. A single crust only has a bottom crust to hold the filling, while a double crust has both a bottom and top crust. The document then provides a 20 step process to make pie crust at home, including combining dry and wet ingredients, rolling out the dough, fitting it into a pie plate, and various ways of shaping and baking the crust.

2. It is made from dough that is prepared
with flour, shortening, butter, and
water.There are several types of Pie
Crusts that are most common for use,
either single Pie Crusts or double Pie
Crusts.
 A single Crust Pie is a pie that does
not have a top Crust. It only has the
bottom Crust that lines the pie plate
and holds the filling.
 A double Crust is used to make pies
having both a bottom and a top
Crust.
What is Pie Crust?

3.  2 1/2 cups all-
purpose flour
 2 tablespoons of
sugar
 1 teaspoon of salt
 2 1/2 sticks of cold
unsalted butter (20
tablespoons), cut into
pats.
 6 tablespoons of cold
water.
Ingredients

5. Step 1. Combine the Dry Ingredients
Combine salt, sugar, and 2/3 of
the flour in a food processor and
pulse a few times until they are
evenly incorporated.
Step 2 . Add the butter
Scatter the butter chunks
evenly over the top of the flour
mixture.

6. Step 3. Pulse to incorporate
Seal the processor and pulse it
to start breaking up the butter.
Step 3. Keep Pulsing.
Keep going until no dry flour remains
and the mixture resembles a dough
that collects in clumps.

7. Step 5. Add the remaining
flour
Spread the dough out around the
bottom of the food processor
bowl using a rubber spatula, then
sprinkle it with the remaining
flour.

8. Step 6. Pulse one last time.
Pulse the dough one last
time to incorporate, about
5 short pulses. The moist
dough should break up,
with plenty of dry flour
still surrounding it

9. Step 7: Transfer to Bowl
and Add Water
Transfer the dough to
a bowl using a rubber
spatula and sprinkle
with the water

10. Step 8. Fold the dough.
Use the spatula to fold
the dough over itself,
incorporating the
water.
Continue folding the
dough until it forms
one solid ball.

11. Step 9. Transfer to a Floured Bench
Transfer the dough to a well-
floured work surface. This dough
will be quite a bit more moist than
a traditional dough.
Step 10. Divide Dough in
Half.
Use a bench scraper to divide the
dough into two even pieces.

12. Step 11: Shape and
Refrigerate
Shape the dough into
two 4-inch disks. Wrap
them tightly in plastic
and refrigerate them for
at least 2 hours and up to
3 days before
proceeding.

13. Step 12 . Dust Generously With Flour
When ready to shape
the dough, pull out one
ball, set it on a well-
floured work surface,
and sprinkle with more
flour.

14. Step 13. Start Rolling
Use a tapered rolling pin to start
rolling the dough out into a circle,
lifting the dough and rotating it
while rolling to achieve an even
shape.
Step 14. Finish Rolling
Continue rolling, changing the angle
of your rolling pin as you go to get an
even shape and thickness. The
finished dough should overhang your
pie plate by an inch or two.

15. Step 15. Transfer to Pie Plate
Pick up the dough by carefully rolling it
around your rolling pin, using your
bench scraper to help lift it off the work
surface. Unroll it over a pie plate.
Step 16. Fit it in
Gently lift and fit the dough into the
pie plate, getting down into the
corners.

16. Step 17. Trim
 For a single-crusted pie, use a
pair of scissors to trim the
dough so that it overhangs the
edge by 1/2 inch all around.
 For a double-crusted pie, fill it
and drape your second round
of pie dough over the top.
 Trim it to a 1/2-inch overhang
along with the lower crust.

17. Step 18. Tuck
Tuck the overhanging edge
under itself all the way
around the pie. (If making a
double- crusted pie, tuck both
the top and bottom crust
edges together under the
bottom crust.)

18. Step 19. Flute
Flute the edges of
the pie crust using
the forefinger of one
hand and the thumb
and forefinger of the
other.

19. Step 20: Finished!
The single-crust pie shell
is ready to be blind-
baked or filled. For a
double-crusted pie,
brush with an egg white,
sprinkle with sugar, and
cut vent holes in the top
with a sharp knife before
baking.

20. - Julia Child
“F ind something you’re
passionate about and
keep tremendously
interested in it.”

21. References:
 Lopez-Alt, J. K. (2019, November 4). Step-by-step:
How to make the best pie crust. Serious Eats.
Retrieved July 3, 2021, from
https://www.seriouseats.com/how-to-make-pie-
dough-step-by-step-slideshow
 Pie crust. (n.d.). RecipeTips.com. Retrieved July 3,
2021, from https://www.recipetips.com/glossary-
term/t--38552/pie-crust.asp