HOW TO MAKE THE PERFECT PIE CRUST

Winter time brings about cravings for warm, crisp, satisfying sweets. And, that's when my love for pie really kicks in. Making pie crust dough is not as difficult, as most people seem to think. The most popular pie crusts are made by combining flour and water with shortening, butter, lard, or any combination of each. Only a few ingredients are needed and the results, are so much better than what you would buy frozen, in your local supermarket. I like my pie crusts to be both buttery, and flaky. The texture lends itself well with all type of pie fillings, and... it is delicious. As with anything else. Practice makes perfect when making pie crusts from scratch. Everyone you make will be great, but each one, afterward, will get "prettier". as you get used to working with "dough consistency". The whole process, takes no more than 15 min. to complete. And... there is no yeast, rising, or kneading involved.

 

 

This recipe, and will make enough pie crust dough, for a single 9- to 9-1/2-inch pie plate.
Double the ingredients if making a pie that requires a top crust too.
 

Ingredients:

1 1/2 cups all-purpose flour.

1/2 teaspoon salt.

1 teaspoon sugar.

4 tablespoons cold butter, cut into small pieces.

4 tablespoons shortening, (such as Crisco) cut up into small pieces if using sticks.

2-3+ tablespoons cold water.

 

Directions:

• In a large bowl, combine flour, salt, and sugar and stir with a fork until mixed well.
• Using a fork, pastry cutter, (or your hands) cut the butter into the dry ingredients until pea-size pieces begin to appear. (about 4 min.)
• Sprinkle the dough with the "cold" water and mix until the dough begins to hold together. Use as much water as you need. but... (Be careful not overwork the dough or it’ll become "tough" and "non compliant".)
• Shape the dough into a flat round.
• Cover the dough in plastic wrap.
• Refrigerate for about 20-30 minutes.
• When ready, place the dough on a lightly floured surface.
• Roll out dough in a circular shape, and to a 1/8-inch thickness.



• Put in pie pan, softly patting into place, making sure to layout the dough evenly, especially going up the sides of the pan.
• Trim the dough, leaving enough overhang to make a nice pie crust edge.



• Now fill the dough with your favorite homemade pie filling and, bake.

© 2013 Jayne's Crazy Kitchen

TIPS: If covering your pie with a second crust. Roll out and trim edges evenly all the way around, leaving an overhanging to be able to flute the edges. (Pinch the two layers of your crust together, leaving a finger width between each, around the entire pie to seal, to get a ruffled edge) Giving your pie a finished look.
Cut your 2nd crust into strips to weave the top of your pie. Great way to present "fruit pies"
Brush the top of your crust with a beaten egg, which will give you a beautiful golden colored topping.
Make sure, if you are completely covering your pie, to put a few small slits in the top to allow the steam to vent. (make 2 small V slits, like pigeon marks, in each corner of the pie, it makes a nice decoration too.)
For a little added extra, sprinkle the top pie crust lightly with sugar before putting in the oven.
Your finished pie will look like it just came straight from the bakery!

 Here are a few examples of the creative ways to decorate your pies with the pie crust.

 

                                   

 Below is a chart, taken from: “Good Housekeeping’s Party Pie Book” (1958) which demonstrates some of the many decorative ways you can top a pie crust.

Imagination, is all that stands in your way!

 

Chart, courtesy of : http://thehistorykitchen.com

All photos used on this post are of public domain.
© 2013 Jayne's Crazy Kitchen