Pie Crust

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If you have had trouble making a pie crust or just never tried, start with this one and master it first. It really is the easiest one I have ever made. I have found the secret to making my crust turn out good is by adding enough water so that it isn’t so dry that it cracks and falls apart yet not too wet that it’s sticky. As you see in the picture above, the dough formed very nice for me and always does.

Pie Crust is one thing a lot of people are afraid to try. There are many different recipes for pie crust. For me this recipe has proven to be the easiest and it is the recipe I always use. This recipe is right off the Crisco Shortening can. After you master this recipe, try other recipes until you find the one that is good for you, I did but I still came back to this recipe.

 

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Ingredients

 

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In a bowl, mix the flour and the salt.

 

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Using a pastry blender or fork, cut the Crisco into the flour mixture.

 

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Continue to cut the Crisco into the flour until little balls are formed.

 

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Add water a tablespoon at a time, mixing with a fork,

until you can form the dough into a ball.

 

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Make a round ball of dough using your hands.

 

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Lightly flour a clean flat surface and place

the dough ball in the center.

 

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Turn the dough over getting flour on the

other side and roll the dough out.

Lightly sprinkle more flour on top if

the rolling pin is sticking to the dough.

 

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Using the rolling pin, place it on the top edge of the

dough and carefully roll the dough onto the rolling pin.

Place the rolling pin with the dough on the edge of

the pie plate and unroll the dough into the pie plate.

**If this is confusing, gently fold the dough in half and

pick it up with your hands to place on the pie plate.**

 

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Use your hands to gently form the dough into the pie plate.

Do not press it onto the plate just move it around.

 

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Using two fingers, press the edge of the dough

at the top of the pie plate together making a fluted edge.

Cut away any excess dough.

That’s it, you’re done!

Now either bake the pie shell as is

or fill it according to your pie recipe.

Pie Crust

  • Difficulty: intermediate
  • Print

http://www.InDianesKitchen.com

ABEB7675-987C-47C0-91C7-7ADBE7BA8197

Ingredients

2 cups flour

1 tsp salt

3/4 cup Crisco Shortening, chilled

4-8 Tbl ice-cold water

Directions

Sift the flour and salt in a large bowl.

Cut in the shortening with a pastry blender or a fork until coarse crumbs are formed.

Stir in enough water with a fork, a tablespoon at a time, just until the dough holds together.

Divide the dough in half. Shape into 1/2 “ thick disks. Now you should wrap in plastic wrap and refrigerate for 30 minutes according to the Crisco recipe, however, I find it easier for me to just proceed without refrigeration. Do what works best for you.

On a lightly floured clean flat surface, roll out each disk 2” larger than the pie plate size.

Carefully place the pie dough into the pie plate adjusting with your hands to fit. Do not press it onto the pie plate.

Using two fingers, press the dough between your fingers to make a fluted edge. If you are filling the pie dough and putting a top on, wait to flute with your fingers until the top is on the pie plate then flute both pieces of dough together between you two fingers sealing the edge.

Bake according to the recipe directions.

http://www.InDianesKitchen.com

 

 

 

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Categories: Pies

35 Comments »

  1. Spot on. I remember my mom coming home from the store with her first can of Crisco – right after availability returned at the end of WW2. Ease, consistency, and really useful recipes.

    Nostalgia-time. :-]

    Liked by 1 person

  2. I don’t make pastry, unless I by it ready made I do make it. Because when it comes to handling it. That is where it goes wrong. My hands because of the thyroid condition get clammy pastry cracks.

    Liked by 1 person

    • Awe never give up! I was like that until I made this recipe. Even if it falls apart just pinch it back together! A wet finger is like glue for the dough. The only thing that can mess it up is if you over work the dough and it gets tough. If it’s sticky, add a little flour. If it’s dry, add a little water. Figure out the best way for you and go for it! I promise it will get easier the more you make them.

      Like

  3. Thanks for following my blog! I’m a pie fanatic too. I encourage you to try butter in your crust, using ice water to keep the bits from melting when you cut it in. Not only does it have that wonderful butter flavor which Crisco lacks, it holds up for several days without getting soggy (not that you’ll likely have much left over! Happy baking, fellow pie-lady!

    Liked by 1 person

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