Pie Crust, Made Easy

I've been asked a time or two about making pie crusts.  I decided to put together a little tutorial of how I do it.  It's really quite simple.  I hope you'll give it a try.

First and foremost, I must preface this by saying I know it's much easier to buy pie crusts.  But that's not how I roll.  I also realize this isn't the healthiest version of pie crust one can make.  But you know what?  I don't care.  The reason being is this is the pie crust my mom always made, straight from the Better Homes and Gardens Cookbook. That red plaid book always makes me think of those days where I'd pull a chair up to the counter.  I had my own red measuring cups as a kid that may have dirtied a few pages of that cookbook. We'd be covered in flour, but laughing, talking and smiling.  So, no, I will not make a healthier version, as this one is healthy for my soul. And it tastes good.

My Double Pie Crust, adapted from the Red Plaid Book of Memories:

2 1/4 cup flour
1 tsp salt
2/3 cup shortening
about 1/4 cup iced water (prepare more, in case you need it, have the iced water chilling while you're doing the other steps)

1) Place flour, salt and shortening in bowl.  Proceed to cut the shortening into the flour.

I use a Cuisinart  Food Processorto make ours.  I pulse the contents until it resembles tiny balls.  You can also use a pastry blender to get the same results.

2) Gradually add the water in, continue to pulse or blend until the dough resembles the picture.  If the dough is too dry, it will be very tricky to roll out.

3) Dip your hands in flour and form into a firm ball.  Place on a surface dusted with flour and cut into two equal parts (I'm in love with our pastry scraper to help with all these steps).
 4) Roll the half into another small ball.  With the side of your hand, press three indents intents one way, and then the otherway. It should look like tick tack toe.
5) Sprinkle with flour and roll with your rolling pin, into a circle that's big enough for your pie dish.
6) Fold into quarters.  I usually lift with my pastry scraper  Place in pie plate and open. 
7) Fill pie with contents.  Roll out other crust and place it as the top layer on in the same way you placed the base layer on.
8) Tuck, squeeze and scallop the edges with your hands, or you can use a fork.  Poke a hole or two in the top so it can breathe. Bake.  Often pies are 350 degrees for 35-40 minutes.  Enjoy!

1 comment:

  1. That looks so easy. I'm gonna try this one and keep them in the freezer.



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