Friday, November 11

THE ART OF MAKING PIE CRUSTS

Making pie crust for some can be intimidating. But with a little practice, it really only takes a little more effort than using a store bought crust. 
I learned to cook in the 20 plus years that I participated in the food competitions at the State Fair of Texas. Some of the other competitors gave me good advice on making pie dough, "If you want a flaky crust use Crisco". You know what...they were right! I'm sure Martha Stewart just fell off of her chair - and I'm not saying Martha is wrong - I'm just saying she hasn't come up against the fierce competition at the Texas State Fair, and I do mean FIERCE! It was the best cooking school a young wife and mother could ever hope to have. So here it is, all the way from my kitchen to yours, my recipe for a classic pie crust.


CLASSIC PIE DOUGH
MAKES 1 9-inch Pie Dough

INGREDIENTS
  • 1 1/3 cup all-purpose flour
  • 1/2  cup Crisco
  • pinch of salt
  • 3-4 Tbsp. ice cold water

WHAT TO DO
  • Mix the flour, Crisco and salt in a large mixing bowl, until it forms into the size of large peas. I use my hands, it's SO much easier than a pastry cutter, quicker and less mess. 
  • Add the ice water, stir with a fork until it forms into a large ball. 
  • Cover your counter top with plastic wrap and dust lightly with flour. 
  • Pat your dough down into a flat round disc and place it on top of your plastic wrap. Dust the top lightly with flour and cover with an additional piece of plastic wrap. *I cover my counter and dough for two reasons. One being it prevents a huge mess and secondly, and more importantly, when rolling out your dough it keeps you from having to add excess flour causing your dough to be tough. 
  • With rolling pin in hand begin rolling from the center of your dough out. 
  • Turn dough, and again roll from the center out. 
  • Keep going until it is large enough for your pie plate. 
  • Take off the top piece of plastic wrap, turn your pie plate upside down placing it on top of your dough. Putting your hand under the bottom piece of plastic wrap, flip the pie plate and dough all at once and peel off your bottom piece of plastic wrap. If you need to trim the edges of your dough, do so now. 
  • Even out your edges by turning them under slightly and squeezing them together using the sides of your hands. 
  • Once you have a nice straight edge you can crimp the edge any style you like. I pinch mine together at an angle using my thumb and bent forefinger.  
  • Pop your pie plate in to the fridge and let it rest for about 20 minutes. 
  • If you are making pie crust ahead of time it will keep fine in the freezer up to 3 months or a few days in the fridge. I am a firm believer in making pie crust ahead of time, especially during the holidays.
  • When you are ready to use your pie dough, brush the edge of the crust with beaten egg white, fill and cook according to pie recipe. 

I do hope this is helpful and will be a time saver for you during the holidays. Don't give yourself a no before you give it a whirl. Try it and once you get used to making your own pie crust you will be amazed at how quickly you can turn them out. This recipe can easily be doubled for a two crust pie or if you are making more than one pie. GOOD LUCK!

FYI: You can always bake your pies ahead of time and freeze them as well.  How easy is that, pull them out of your freezer the day before Thanksgiving or Christmas!

ENJOY!
~THE DOMESTIC CURATOR~
RONDA

CLASSIC PIE DOUGH CRUST RECIPE


1 comment:

  1. Thanks Ronda! I know that my Grandma used Crisco and not butter, so I'm going to try it out. One of these days, I'll drop by an apple pie to you when I think I get it tasting like Grandma's. :)

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