I’d choose pie over cake any day. That crumbly crust with either oozy fruit or crunchy cinnamony pecan. I’m no snob, I haven’t had a pie I didn’t like. When I was younger, I dreamed I’d enter the best pie contest at the county fair. I’m not sure what fair that was, but I sure wanted too. I think back to the pies that were always a favorite of my family’s past. Custard, banana cream, mincemeat, vinegar pie, chocolate cream, pecan, lemon meringue, pumpkin, apple, strawberry, rhubarb, blueberry, cherry, gooseberry, my husbands’ side of the family loved raisin pie now that was different for me. Did I leave one out? Damn it yes, key lime. What makes a great pie, filling or crust? How about what makes a great crust? Ice cold butter or Crisco? I’m sure I was too young to understand this debate my grandmothers had over this dilemma. All I know is my mom’s crust was and is always the best.
What I’ve found out is that cooking is a learning process, ever-changing but still the same old truths. Why mess with the best? If it ain’t broken, don’t fix it. Alas, I’m not one to idly fall into the norm, I like to be a bit different, I love testing the boundaries sometimes they work sometimes they don’t.
Roll with the punches. It’s storming here while we are amid pie crust making. The lighting in the studio is very moody, serious in nature. So, we are feeling quite serious today on our approach to showing how pie crust is made. I think not to overkill on a recipe that includes less than 4 ingredients I am going to give you the full MOMMA IN THE KITCHEN visual experience. I realize 53 images of pie crust making might be overwhelming. But if you are like me, you might appreciate this step-by-step approach. I know it is pie crust after all, how can we screw up?
This pie crust recipe is for two crusts. If you are doing a one crust recipe then great, you have another sitting in a freezer all ready to go.
Here are the ingredients:
2 cups all-purpose flour
1 tsp. salt
2/3 cup Crisco shortening
5-7 tbs. cold water
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!
Pie Crust Dough
- Yield: 2 8-9 inch pie crusts 1x
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!
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