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Pie Crust

November 13, 2011

Now, I don’t know about you but I had been in the process of finding an Awesome pie crust recipe for several years and thought I had found one a couple of times.  I used one with vinegar and eggs (sounds yucky but you don’t taste either) and tried my moms recipe but half the time I ended up throwing it in the trash due to it falling apart.  I finally decided to make up my own combination of all the ones I had watched people make on TV and at home over the years and I think I finally have a winner.  It is both flavorful and flaky.  And the most important thing is I have gotten rave reviews from making this crust.  I know making a pie crust can be very intimidating but give it time and patients and you’ll be able to show off your pie making skill in no time.

Here’s what you need:

Double crust pie

2 cups all purpose flour (I use unbleached for everything)
1/2 cup butter, cubed and left in fridge until needed
1/2 cup butter flavored Crisco, cubed and left in fridge until needed
1-1/2 tsp. Kosher salt
1/2 cup ice cold water (I always measure the water then add the ice cubes)
**1 – 2 Tbl. sugar, only when making a sweet pie

Making sure all ingredients are cold, place flour and salt into a large bowl.  Drop in the butter and Crisco and using a pastry blender cut the pieces of butter/Crisco into the flour until it is the size of peas.  This step may also be done in the food processor.
Remove the ice from the water and pour in 1/2 cup ice water to the flour mixture and mix quickly and gently. This is the most important step.  DO NOT OVER MIX.
Now, everybody likes their dough different and I like mine a little on the wet side because when I roll it out the bench  flour won’t add too much flour back in the dough.  To test for the right consistency, the dough  should stick together when you pull off a pinch of the dough and press it in your fingers.  This is how you know it is the right consistency.  The knowing also comes with trial and error.  Remember I said I have thrown plenty away and started over plenty of times over the years.
Wrap in plastic and refrigerate at least 30 minutes but 1 hour is better. 
Using a piece of parchment on the counter, toss a little bit of flour on top and place the cold dough on the flour.  Flour the rolling pin and starting in the middle roll outward.  To keep a good circle roll and turn often so that it stays in a circular shape also to push a little flour under the dough when needed to keep it from sticking.
When the pie crust is the correct size roll up onto the rolling pin and carefully unroll over the pie plate, pushing it into the pie plate as you go.

All the little yellow specks are the cold butter which is what makes all the yummy flakes in the pie crust.  They’re supposed to be there.
Cut the excess to about 1/2″ overhang and roll up under the edge of the dough.
To make the fluted edge use your thumb and pointer finger of one hand and push between them with a finger or knuckle of the other hand to create an indent.  Do this to the whole pie shell.
Tada!  Now you go make one!
Serves – one double crust pie or two single crust pies
May be doubled to make two each – double crust pies.

Here’s the handy printable – Pie Crust                                                                  

From → Dessert

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