Fool-Proof-Even-I-Can't-Screw-It-Up Pie Crust
Pie crust is my arch-enemy. I have tried so many different recipes and methods to make various pastry pie crusts, but they never turn out magically light and fluffy like your stereotypical hometown diner dreams of. In all honesty, I have started to buy pre-made pie crusts because it just makes it easier.
But I don't like to lose, and especially not to something as easy as pie crusts. It really rattles my bones when someone says, "easy as pie," because pie is NOT easy to make. The crust is never fluffy, and if you're not careful, the filling can be too liquidy and not set up or cook correctly.
I have for you today a pie crust recipe that gives me the least amount of trouble. The pie crust that I use has butter AND shortening in it. the shortening helps set up the pie crust and keeps it together, but the butter makes sure it melts in your mouth and helps combat the weird shortening flavor. I have included a few tips along the way to keep in mind so that your pie crust actually turns out correctly.
1. Mix flour and salt together into a medium sized bowl.
2. Cut up butter and shortening into small pieces. (The smaller you start with, the easier to mix it in so you don't have chunks.)
3. Using your favorite means (either with a couple of forks, a couple of knives, a pastry cutter, or a food processor) cut in the butter and shortening into the flour and salt mixture JUST until it starts to resemble bread crumbs with some larger chunks.
Crumbly.
4. Sprinkle some of the water over the flour/butter mixture and start to stir it until it comes together into a smooth ball. Do not add too much water.
5. Separate dough into two balls (one bigger than the other for two crusts), wrap in plastic wrap, and chill for at least 30 minutes.
6. When ready, take the larger ball of dough and roll it out on a floured surface (or between two sheets of parchment for a less messy approach) until it is big enough to cover the bottom of your pie dish and over-hangs by a little bit. Roll out the smaller dough ball until it is big enough to cover the top of the pie.
7. Lay the bottom piece of crust in pie pan and fill with your choice of filling. Lay the second piece of dough over filling and flute or seal using your method of choice.
8. Bake and enjoy!
Tips:
Make sure everything is cold. Put your water in a small bowl and add ice cubes so that it is cold enough. Keep your butter and even your shortening cold. Don't try to cut corners by having room temperature shortening.
Don't over-handle the dough. The butter needs to be kept cold and the more you handle it, the gummier and not fluffy the dough will be.
Don't put your hand in the dough until you are trying to make it into a ball to wrap in plastic.
Add enough water that if you rip off a piece of the dough it doesn't crumble, but don't add too much water either.
This pie crust recipe makes two crusts out of the one recipe. Double or half it as necessary.
Full Recipe:
For the crust you will need:
2 cups all-purpose flour
1 teaspoon salt
1/2 cold Crisco or another shortening brand
1/2 butter
6 to 10 tablespoons ice cold water
1. Mix flour and salt together into a medium sized bowl.
2. Cut up butter and shortening into small pieces. (The smaller you start with, the easier to mix it in so you don't have chunks.)
3. Using your favorite means (either with a couple of forks, a couple of knives, a pastry cutter, or a food processor) cut in the butter and shortening into the flour and salt mixture JUST until it starts to resemble bread crumbs with some larger chunks.
4. Sprinkle some of the water over the flour/butter mixture and start to stir it until it comes together into a smooth ball. Do not add too much water.
5. Separate dough into two balls (one bigger than the other for two crusts), wrap in plastic wrap, and chill for at least 30 minutes.
6. When ready, take the larger ball of dough and roll it out on a floured surface until it is big enough to cover the bottom of your pie dish and over-hangs by a little bit. Roll out the smaller pie until it is big enough to cover the top of the pie.
7. Lay the bottom piece of crust in pie pan and fill with your choice of filling. Dot the filling with butter at this point if that is what the filling recipe calls for. Next, lay the second piece of pie over filling and flute or seal using your method of choice.
8. Bake and enjoy!
Finals notes:
To pre-bake crust: Lay bottom crust in pan and poke dough with a fork multiple times to prevent the crust from rising up and bubbling. Bake at 425°F for 10-12 minutes.
Copyright (c) Music, Meows, and Munchies
But I don't like to lose, and especially not to something as easy as pie crusts. It really rattles my bones when someone says, "easy as pie," because pie is NOT easy to make. The crust is never fluffy, and if you're not careful, the filling can be too liquidy and not set up or cook correctly.
I have for you today a pie crust recipe that gives me the least amount of trouble. The pie crust that I use has butter AND shortening in it. the shortening helps set up the pie crust and keeps it together, but the butter makes sure it melts in your mouth and helps combat the weird shortening flavor. I have included a few tips along the way to keep in mind so that your pie crust actually turns out correctly.
1. Mix flour and salt together into a medium sized bowl.
2. Cut up butter and shortening into small pieces. (The smaller you start with, the easier to mix it in so you don't have chunks.)
Crumbly.4. Sprinkle some of the water over the flour/butter mixture and start to stir it until it comes together into a smooth ball. Do not add too much water.
5. Separate dough into two balls (one bigger than the other for two crusts), wrap in plastic wrap, and chill for at least 30 minutes.
6. When ready, take the larger ball of dough and roll it out on a floured surface (or between two sheets of parchment for a less messy approach) until it is big enough to cover the bottom of your pie dish and over-hangs by a little bit. Roll out the smaller dough ball until it is big enough to cover the top of the pie.
7. Lay the bottom piece of crust in pie pan and fill with your choice of filling. Lay the second piece of dough over filling and flute or seal using your method of choice.
Tips:
Make sure everything is cold. Put your water in a small bowl and add ice cubes so that it is cold enough. Keep your butter and even your shortening cold. Don't try to cut corners by having room temperature shortening.
Don't over-handle the dough. The butter needs to be kept cold and the more you handle it, the gummier and not fluffy the dough will be.
Don't put your hand in the dough until you are trying to make it into a ball to wrap in plastic.
Add enough water that if you rip off a piece of the dough it doesn't crumble, but don't add too much water either.
This pie crust recipe makes two crusts out of the one recipe. Double or half it as necessary.
Full Recipe:
For the crust you will need:
2 cups all-purpose flour
1 teaspoon salt
1/2 cold Crisco or another shortening brand
1/2 butter
6 to 10 tablespoons ice cold water
1. Mix flour and salt together into a medium sized bowl.
2. Cut up butter and shortening into small pieces. (The smaller you start with, the easier to mix it in so you don't have chunks.)
3. Using your favorite means (either with a couple of forks, a couple of knives, a pastry cutter, or a food processor) cut in the butter and shortening into the flour and salt mixture JUST until it starts to resemble bread crumbs with some larger chunks.
4. Sprinkle some of the water over the flour/butter mixture and start to stir it until it comes together into a smooth ball. Do not add too much water.
5. Separate dough into two balls (one bigger than the other for two crusts), wrap in plastic wrap, and chill for at least 30 minutes.
6. When ready, take the larger ball of dough and roll it out on a floured surface until it is big enough to cover the bottom of your pie dish and over-hangs by a little bit. Roll out the smaller pie until it is big enough to cover the top of the pie.
7. Lay the bottom piece of crust in pie pan and fill with your choice of filling. Dot the filling with butter at this point if that is what the filling recipe calls for. Next, lay the second piece of pie over filling and flute or seal using your method of choice.
8. Bake and enjoy!
Finals notes:
To pre-bake crust: Lay bottom crust in pan and poke dough with a fork multiple times to prevent the crust from rising up and bubbling. Bake at 425°F for 10-12 minutes.
Copyright (c) Music, Meows, and Munchies
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