How do you make pie crust?

I'd try googling it. I know you have to use an oven to bake a pie. And I am pretty sure you need shortening. Maybe real butter would work? Don't know an exact recipe for crust, sorry.

2 cups flour ( all purpose or pastry)

1/2 cup butter room temperature

1/2 tsp salt

6 table spoons of ice cold water

in a bowl mix the flour,salt, and butter with a fork until it has the consistency of corn meal. After you have done this mix the water in by hand until the dough comes together in a loose ball. Be careful not to over mix or the crust will not be flaky. Separate into two equal parts. Using two sheets of wax paper or a lightly floured surface roll the dough out until it is 1/8 inch thick (roughly). Fold the dough loosely into quarters but don't break it. Put the point in the center of the pan and unfold. If you want a top crust follow this method with the remaining dough or use it for another pie. Most fruit pies bake well at 350 degrees. If you need to bake the shell first use a fork to poke lots of little holes in the bottom of the dough before you bake it.

Basic Pie Crust:

2 C All Purpose Flour, sifted

1 t Salt

1/3 C shortening + 1/3 C butter (or 2/3 cup of either is ok)

5-7 Tbs cold water

Sift together dry ingredients. With a pastry cutter or fork cut in 1/2 of the shortening/butter untill you get blobs the size of coarse cornmeal then cut in remainder of butter/shortening till the size of small peas.

add in water 1 Tbs at a time kneeding VERY gently to just bring the dough into a solid mass. Wrap in plastic and referigerate for at least 30 minutes.

Unwrap and roll with a rolling pin from center out untill the dough is proper width and thickness (about 1/8" thick) and lay into pie pan.

Now from here depends on what you are making. If you need to "Blind Bake" (bake with no filling) the crust you need to first "Dock" the crust.. that means prick it with a fork 60-70 times all around the base and sides. Second you need to lay over a sheet of foil and fill that with pie-weights or (what I use) dry beans. This prevents the crust from shrinking. Bake at 450* for 10-12 minutes or untill golden.

If you are making a pie that bakes the crust as the filling cooks then obviously omit the "Blind bake" and follow the recommended baking time for the pie you are making.

Recipe makes enough for 1- 8 or 9" double crust pie, or 2- 9" single crust pies.

Good Luck

You'll need either some lard, butter, or shortening so get to the store right away!

The pie crust recipe will depend on what's going to go in it. If it's a fruit pie, that would mean you'd need a pie crust made with flour, butter, water, and sugar. If it's a cream pie (key lime, cheesecake, etc.) you'd need a graham cracker/nilla wafer/oreo crust.

It would be best to bake a pie in the oven.

i hate to roll crust! so i do this instead

1 1/2 c flour

1/2 c oil

1/4 c milk

1 1/2 T sugar (optional)

combine in a bowl, then when ingredients come together place in the pie plate and press out evenly with your fingers

than make a crumble topping (this actually makes enough for 2 pies)

1/2 c butter

1 c brown sugar

3/4 c flour

3/4 c oatmeal

1/2 tsp cinnamon

1/4 tsp salt

Ok find the basic Betty Crocker pie crust recipe. Make sure the BUTTER is COLD and only mix it in until it is pea sized. The recipe has what temp to bake it, and please do not bake it in the microwave! If it's small enough absolutely you can use the toaster oven, I love mine!

Here's another good one for you, very easy and very good

BEST EVER PIE CRUST

2 c. all-purpose flour

3/4 tsp. salt

3/4 c. butter flavor Crisco

2/3 c. milk

Sift together dry ingredients. Cream shortening with pastry blender. Add milk slowly. Mix with fork until mixture sticks together in a ball. Work with fingers very lightly. Divide dough in half. Roll out between two sheets of waxed paper

You can double or half the recipe without any problem. This is a simple recipe and very tasty! It will be very flaky."

Original recipe yield:

2 pie crusts

PREP TIME 20 Min

READY IN 20 Min

INGREDIENTS

* 2 cups all-purpose flour

* 1 teaspoon salt

* 1 cup shortening

* 1/2 cup water

DIRECTIONS

1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.

2. Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.

Note

If necessary, use a little less water than called for in recipe.

or u can check this site below..

Here's my recipe for the perfect pie crust. Get in your car, drive to the local supermarket. Go to the refrigerated section and pick up the Red box of premade pie crusts. Check out, go home and assemble pie. A perfect crust every time!

for one 8 or 9 inch pie crust

1 cup plus 2 tablespoons of all purpose flour 1/3 cup vegetable oil

1/2 teaspoon salt

2 or 3 tablespoons of very cold water

mix flour, oil, and salt until particles are size of small peas. sprinkle water, 1 tablespoon at a time, mixing until all flour is moistened and pastry almost cleans the side of bowl. if pastry seems dry 1 to 2 tablespoons of oil can be added. do not add any more water. gather pastry into a ball. shape pastry into flattened round. place flattened round between two 15 inch pieces of wax paper. wipe table down with damp cloth to prevent paper from slipping. roll pastry 2 inches larger than inverted pie plate. peel off top paper. place pastry paper side up in plate. peel off paper. ease pastry loosely into plate. trim overhanging pastry 1 inch from the rim of pie plate. fold and roll pastry under, even with the plate and flute the edges (make them bumpy). fill and bake as directed on the filling container. the temperature depends on what the filling is. usually 425 degrees works for 40 to 50 minutes. be sure to cover the edges with foil but remove the foil for the last 15 minutes so they don't burn.