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Pie Crust Dough

  • Author: Midwest and Grassfed
  • Yield: 2 8-9 inch pie crusts

Ingredients

2 cups all-purpose flour
1 tsp. salt
2/3 cup Crisco shortening
5-7 tbs. cold water


Instructions

These ingredients are what my mom has done, her mom as done and so on so on. I would reckon there are a hundred different ways to make crust all for many various reasons. I am not going to debate butter, over shortening, over olive oil. The beauty is that they all work, and taste in their own right good.

Sift 2 cups all-purpose flour and salt into a large bowl. Measure 2/3 cup Crisco shortening and cut into the flour with a pastry cutter or large fork. This takes some time, what to look for is the beginning of small pea size pieces of dough forming.

Once shortening is incorporated, and those “pea” size dough balls are happening. Its time to add the water. First start with 5 tablespoons then add rest later if the dough is still dry. Using a wooden spoon stir the mixture until you can begin kneading in the bowl by hand. Slowly add final water as mentioned above.

Split the dough in half and form into two balls. Let rest in a bowl with a dampened dishcloth for 10 minutes to let the dough soften.

Note: If you are freezing dough go ahead and place the dough balls in separate freezer safe bags. These will keep up to a year! When ready to use just thaw the dough overnight in the fridge then let rest at room temperature for 10 minutes before rolling out the crust.

Sift flour onto your work surface, and place dough ball and pat done and flip over to powder both sides. Flour your rolling pin and slowly roll dough from top to bottom to side to side. Working clockwise at all angles to achieve a roundish shape. You will see we started with one pin and switch to a more traditional pin. My mom felt she had more even pressure when using a handled pin and wanted to avoid cracks in the edges of the dough. She was right, the other pin worked better.

Her pie thickness preference is 1/4 to a 1/8 inch thick. Nothing worse than uncooked dough she stated. I agree I’ve had that issue many times with my pre-made pie dough.

Once the dough is ready to take your pie plate and measure above to see that you have the right diameter. Set dish aside and begin to transfer the dough to the plate by folding in half then in a quarter. Pick up and place in the plate and unfold.

Press dough down along bottom and sides. With your fingers fold gently along the outer rim the dough and tear along fold the excess. Or use a knife and cut along the outer edge. Save this special excess dough for later.

So many ways to edge a pie, you can fork the edges. But my mom likes to crimp them. She takes the edge of the crust and folds slightly under. Then with her knuckle and two fingers pushes the dough to form an indention. Working all the way around the pie edge until complete.

In her words “Wa-la,” there you have it. Pie crust. Homemade with love.

 

Now, what’s going inside? Stay tuned, we will share tomorrow!