Tuesday, November 26, 2013

How To Make a Perfectly Flaky Pie Crust


   If you've given up trying to make pie crust,  I’ve got good news for you,   YOU CAN DO IT!    I've hurled my fare share of pie dough  across the room in  utter frustration.     But remember what Spurgeon said,   "By persistence the snail reached the ark!".

 This recipe works pretty much every time (unless I burn it).
Flaky Pie Crust

2 cups butter flavored Crisco (cold)  - (I don't recommend using butter)
¼ tsp baking powder
4 cups white flour
1 tsp of salt
1 egg
1 TBSP cider vinegar
Cold water 

     Makes 2 - 2 crust pies
  Mix the egg and vinegar in a measuring cup and add enough water to make one cup liquid.  Set aside.    Combine flour, baking powder and salt.   Cut 2 cups cold butter flavored Crisco into large pieces - (always keep the shortening in the fridge).
   *Pictures are using a half recipe

 With your hands (don’t use a pastry cutter) begin crumbling shortening into the flour until the shortening pieces are about the size of peas, (seriously, all recipes say pea size but I’ve yet to see a piece that looked like one).   Some pieces will be bigger than others, so don’t worry about it.    Keep pulling the flour from the bottom of the bowl to mix it.
     Mix it fairly quickly.    You don't want to overwork pie dough or let the dough get warm because it’s the expanding cold shortening particles that cause the crust to be flaky when it bakes.

     Next, pour in the egg and water mixture all at once into the flour. Stir to mix till mostly moistened and turn onto the counter.
Gently knead it just until blended smoothly and form the dough into a ball. 
     Put a little flour on the counter as needed to keep it from sticking.   Keep your rolling pin floured too.
    Divide the dough into 4 balls.    (Freeze unused balls of  dough  for convenient use later)
    Roll each ball of  dough out into a circle a little bigger than the size of your pie plate. 
  Lift and fold over ½ of the dough onto the other half with a pancake turner.   

    Add more flour to the counter surface if the dough is too sticky.   Place the dough into the pie plate.    

    For single crust pies, pinch edges – for double crust top with crust and pinch edges.   If you want a lattice top slice it into strips and  place every other strip across the pie.   Then come back and weave in the remaining strips.  

    Place foil  around the edge of the pie crust for first ½ hr of baking to prevent burning. 

Any easy way to do this is to tear a piece of foil off the size of the pie and fold it in quarters.   Then cut a circle out.

    Makes 2 double crust pies.    For single pre-baked crusts, (for cream pies, etc), place the dough in pie pan and prick holes to prevent it from shrinking.   Bake 475 degrees for 8-10 minutes. 

Apple Pie

     7 cups of fresh peeled and sliced apples – microwave for 10 minutes and drain liquid
    ADD and mix:

     1 cup sugar
     4 TBSP flour
     Dash of salt
     1 ½ tsp cinnamon
     Dash of nutmeg
     2 TBSP melted butter
     1 tsp vanilla

    Place in pie crust and top with lattice or plain.   Sprinkle with sugar. Bake 400 degrees for 50 minutes.


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1 comment:

  1. Thanks for the recipe. Maybe my problem was I used a pastry cutter instead of by hand.


Kind words are always welcomed.