Pie Crusts

Below are the 3 pie crust recipes I use for everything! One is a graham cracker crust...great for sweet pies. The other is a traditional 1 crust version that you make right in the pie pan. The last one is a traditional 2 crust recipe that I use for some fruit pies...like apple, and savory pies...like chicken pot pie.

This crust comes from a Betty Crocker cookbook. It makes 1...9" crust
Graham Cracker Pie Crust
1 1/2 cups (about 20) graham cracker squares, crushed
1/3 cup butter, melted
3 Tbsp sugar
In a small bowl, combine crumbled graham crackers, melted butter, and sugar. Press into the bottom and sides of pie pan. Bake at 350 degrees for 10 minutes. Fill and proceed with recipe.

This crust comes from Julia Child. It makes 1...9" crust
Mix In The Pan Pie Crust
1 1/2 cup flour
2 Tbsp sugar
2 Tbsp ice cold milk
1 tsp salt
1/2 cup oil..any kind EXCEPT olive oil

Combine flour, salt, & sugar in a 9" pie pan. Beat oil and milk together until blended & pour over flour. Mix just enough to moisten dough. Press into place. Pour in filling and bake as directed. OR blind bake...(Prick bottom of crust & bake at 425 degrees, without any filling, for 15 minutes. Remove from oven and fill..then follow recipe as directed.)
Triple this recipe and press in a 9x13" cake pan for family sized quiche.

This crust comes from a Betty Crocker cookbook. It makes 2...9" crusts.
Traditional Pie Crust
2/3 cup plus 2 Tbsp shortening OR 2/3 cup lard (I like lard best!)
2 cups flour
1 tsp salt
4 to 5 Tbsp cold water

Add shortening, flour, and salt to food processor with the chopping blade...OR add to a mixing bowl and cut in by hand. Process until particles are the size of small peas. Sprinkle in water, 1 Tbsp at a time, processing, or tossing with a fork until all flour is moistened and pastry almost cleans the side of the bowl. Lay pastry out on a floured counter. Divide in half. Use a rolling pin to roll each pastry 2 inches larger than inverted pie plate. Dust with flour, fold each pastry into quarters; unfold 1 pastry into pie plate, pressing firmly against bottom and side. After adding filling to pie plate, unfold second crust on top. Trim around outside edges of the pie plate with a butter knife. Pinch the edges together. Bake as directed.