Friday, October 2, 2009

Perfection in a Pie Crust

Recently my mother-in-law gave me the best gosh darn it pie crust recipe I've ever come across. Which I've already used a few times because pie crusts don't fall in high altitude locations. :)

We'll use the usual, flour, shortening, salt and water. But what's that? Vinegar and an egg? Trust me, it helps make it perfectly flaky every time.
IMPORTANT Pie crust tip: Before you mix anything up, fill a cup with ice and cold water so that when you are ready to throw in into the mix, the water will be at it's very coldest. Pie crusts won't be flaky if you use warm ingredients because it will cause the shortening to melt and we want it to be nice and chunky. Again, trust me. When you bake it the shortening clumps with burst and melt, providing the needed texture for supreme buttery flakiness.

3 cups flour. 1 tsp salt and 1 1/4 cups butter flavored Crisco.

Using a pastry blender or a fork, mash that shortening until the flour looks crummy. In a good way. I'm partial to using a fork. Which makes my mother-in-law grimace and laugh at my ignorance in the ways of pastry blenders.

Add in the egg, 1 tbsp. vinegar and 5 tbsp. ice cold water



Now, the dough will look like this. Not very promising for a pie crust, right? Wrong. Take it out and gently transform it into two ball shapes.


Ta-da! See, it magically comes together even though it looked too dry.



Generously flour your countertop. Roll out one of the dough balls. You may need to sprinkle flour on the top as you roll so it doesn't stick. Also, you could place wax paper underneath and on top of the dough while you roll it. But you might want to dust that with flour too, just to be safe.


Personally, I like the rustic look of just rolling it out and making a mess of your countertops. I always tell my husband that I'm making a "delightful and delicious mess" when he asks what I'm baking. There's nothing more delightful than baking and nothing more delicious than eating it when it's finished.


Now gently transfer your rolled out pie crust to a pie tin. Trim off any excess on the edges.


Using your fingers, pinch the edges of the pie crust to add to the cuteness.
Now you're ready to fill it up with your favorite filling and bake away!
Sometime soon I'll share Paula Dean's Creamy Pumpkin Pie recipe with y'all. It's does a Thanksgiving lovin' heart good.
Pie Crust Perfection
Makes two crusts
3 cups flour
1 tsp. salt
1 1/4 cups butter flavored Crisco
----> Combine together using a pastry blender or fork until a crumb-like consistency is achieved.
1 egg, beaten
1 tbsp. vinegar
5 tbsp. ice cold water
----> Add to the flour mixture with the pastry blender or fork.
Roll the dough into two ball-like shapes on a well floured countertop. Roll them out and transfer to a pie tin. Crimp the edges by pinching them with your finger. Fill with your favorite pie filling and bake according to the filling's directions.

1 comment:

  1. Yeah, I've used that one and there is another crust recipe with Vodka. :) I actually love my Betty Crocker version the best though. Now I'm ready to make a Lemon Pie!

    ReplyDelete

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