Saturday, October 15, 2011

Homemade Pie Crust

Homemade pie crust is what takes a pie
 from good to great.
It's the foundation for any pie or quiche.
 This is the basic Crisco recipe.
 It takes less than 2 minutes to mix up
in a food processor, but you can also make it
 by hand using a pastry blender.
 Add the flour and salt to the work bowl. 
Pulse to blend, then add the Crisco.
 Pulse a few times until it's coarsely blended in.
 You should be able to pinch it together with your fingers.
 It should be crumbly.
 Now add in the cold water while the machine is running
 Just until it begins to hold together. 
 Remove and divide into two balls.
 Flatten into disks and refrigerate at least 30 
minutes before rolling.
 I store one in a ZipLock bag for the freezer.
It's great to have one ready to go.
 Place the dough on a floured board.
Sprinkle a little flour on top. Roll it out into a
circle from the center using a floured rolling pin.
 Rotate the pie crust from time to time
to make sure it's not sticking to the board.
Add more flour if needed.
 Roll until it's slightly larger than your pie pan.
 You can either use a metal spatula to flip the
pie crust in half
place it into the pie dish or
 Roll it over your rolling pin. 
 Then roll it onto your pie pan. Press into place gently.
Pinch any tears together.
 Fold the excess dough under the edge trying to
 keep the thickness even.
Cajole into shape with your fingers forming a
 nice even rim.
 Then begin fluting the edge all around
using three fingers. I usually go around a few times
to smooth out any cracks.
Fill and bake as recipe suggests.
Here I'm making one pumpkin pie and
one pecan pie.
Chocolate Pie
Pecan Pie
Chocolate Meringue Pie
To bake an unfilled shell
Prick the bottom and sides all over with a fork. 
Bake @425 for 10-12 until golden brown.

Pie Crust
2-1/2 C flour
1/2 t salt
3/4 C shortening
4-5 T ice cold water
Combine the flour and salt in a food processor
Pulse to combine. Add the Crisco and pulse on/off
about 15-30 times, until blended.
With machine running, drizzle in
enough ice water just until it begins to
 hold together. Divide dough in half, and
shape into flatted disks. Wrap in plastic,
chill at least 1 hour or up to 3 days or
frozen for up to 1 month.
 Roll out on a floured surface
Enough for a double crust pie or 
two shells. 



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