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Dessert Recipes with Pictures

Making a homemade Crust Pie is easier than you think when you use these step-by-step instructions complete with photos with this Pie Crust Recipe.

In a medium to large mixing bowl, cut the chilled shortening into the chilled flour/salt mixture with a pastry blender, as in the photo. Two knives being used in a scissors fashion will work as well. A food processor or stand mixer may also be used according to the appliance manual.





The shortening is completely blended-in when the mixture resembles little pearls.





Add half of the water and stir with a fork.





Continue to add more water, but only until the pastry dough resembles this photo.






Form your dough into 2 balls. One smaller than the other. The largest ball will be used for the bottom crust.







Flatten each dough ball into a 2-inch tall circle. Wrap in plastic and refrigerate for at least 30 minutes or up until 2 days. They may also be frozen in airtight containers for up to 3 months.






Flour your work surface and rolling pin. Roll largest ball (keep smaller one in the fridge) into a circle at least 2-inches larger than inverted pie plate.







Carefully, pick-up pastry dough onto rolling pin. Hold pin over middle of pie plate. Unfurl, dough over pie plate.







Press pastry dough into pie plate. For a single crust, allow the crust to extend over the sides for 1/2 to an 3/4-inch. Fold dough under and flute (put a fancy design) as desired. A double crust pie's bottom crust edge would come just to edge of the top rim of the pie plate.





Roll-out top crust as the bottom was rolled. Place on top of filled pie. Press dough edges together. Fold-out any remaining top dough and flute as above. Cut slits into top to allow stream to vent out of pie. Another choice for the top is to make a lattice crust.

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