PIE CRUST

INGREDIENTS
2 2/3 cup all-purpose flour
1 cup Crisco vegetable shortening
1 teaspoon salt
6 tablespoons ice water


This recipe was found at:
http://www.cooksrecipes.com

SOME TIPS

  • If your hands are unusually warm, then "cool" them off with a couple of ice cubes and then drying thoroughly before handling the dough. The cooler the dough during preparation, the flakier the crust.
  • Do not stretch the dough to fit the pie pan, it will shrink from the edge if you do. Make sure to roll it out at least 1-inch larger than the pie pan.
  • Do not overwork the dough, less handling makes a more tender and flaky crust.
  • For pumpkin and custard pies, brush beaten egg over unbaked pastry shell before filling. This helps prevent the crust from becoming soggy.
  • A pair of kitchen scissors makes the best tool to evenly trim the overhanging edge of the pastry before folding under and fluting.
  • Brushing the top crust with slightly beaten egg white will give it a glazed look.
  • Brushing the top with milk will give a shiny appearance.

 

DIRECTIONS
  1. Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas. Do not use your hands.
  2. Add the ice water and combine with a fork. It may appear as if it needs more water, it does not. Quickly gather the dough into 2 balls and flatten into 4-inch-wide disks. Wrap in plastic, and refrigerate at least 30 minutes.
  3. Remove dough disks from refrigerator. If stiff and very cold, let stand until dough is cool but malleable. 
  4. Using a floured rolling pin, roll dough disks on a lightly floured surface from the center out in each direction, forming 12-inch circles. To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate. (Or you can fold dough in quarters, then place dough point in center of pie pan and unfold dough)
  5. Place your desired filling on the pie crust. Moisten the edge of the pastry with water, then carefully place top crust over filling. Trim top and bottom edges to 1-inch beyond pan edge. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge.
  6. Place your index finger on inside of the pastry rim and knuckles (or thumb and index finger) on outside. Reverse the position if it is more comfortable. Pinch pastry into V-shape along entire edge. Pinch again to sharpen.
  7. Vent the top crust by pricking with the tines of a fork or making slits with a sharp knife in several places. (feel free to make fancy cuts if you know how) Proceed with recipe directions for baking

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