There is a legacy in my family.
My mother is FAMOUS for her pies and her pie crust is PERFECTION. I was a bit intimated at first when trying to learn this skill but soon learned that ‘practice makes perfect’. Practice and a little patience.
So it’s up to you, my daughter’s, to continue the legacy of the perfect pie crust!
NOTE: If you are making a cream-based pie, you’ll need to pre-bake the crust first – this is called ‘blind baking’.
Here’s a couple of tips:
Make sure to prick holes in your crust before baking to prevent the crust from shrinking.
Use some uncooked beans to keep the shape of the crust during baking. (Refrigerating the crust for 30 minutes or so before baking may also help with this). Place the beans on top a piece of parchment paper lining the crust. After baking, use the paper to lift and remove the beans.
I actually reuse the same beans and keep them in a plastic container until next use. Don’t expect to cook and eat the beans later though – they will not work out very well!
On a final note – I use regular shortening. I have tried to use the ‘butter-flavored’ version but find that the crust doesn’t hold it’s shape up as well.
Mom's Perfect Pie Crust
Ingredients
- 1 C shortening (I use one Crisco stick)
- 2 C flour
- pinch of salt
- 1/4 - 1/2 C ice water
Instructions
Combine the shortening, flour, and salt in a mixing bowl.
Use a pastry-cutter (or fork) to 'cut' the shortening into the mixture until it resembles pea-size crumbles.
Slowly add enough water until the dough just comes together with your hands. You do not want to over-work the dough or it will turn out to be tough and not flaky. A perfect crust is light and flaky!
Time to CHILL (OUT).
I found that my dough rolls out better if I take the time to chill it. Place it in the refrigerator for 30 minutes or if your in a real hurry - place it in the freezer for 5-10 minutes.Divide the dough in half and set one half aside. Roll out the other half on a floured surface. It helps to sprinkle a little flour on the top of the dough and even coat your rolling pin with a light coating of flour. Don't go flour-crazy though, too much flour equals- you guessed it- a tougher crust.
Make sure not to press down too hard when rolling. Starting from the center just gently 'push' the crust outwards until you have reached your desired size.There are several methods you can use to get your pie crust to the pie plate.
1 - You can roll the dough around your rolling pin and then 'roll' it onto the pie plate.
2 - (my method) You can fold the dough in half, and than again into a quarter, lift it onto the pie plate and unfold.If making a single-crusted pie (only bottom crust):
1 - Scrape excess dough off the edges of the pie plate with butter knife or pastry cutter. Flute the edges using your thumb and two knuckles on the opposite hand. OR you can use a fork to make a design on the edge. Hey it's your pie...do what you like.If making a double-crusted pie (top and bottom crusts):
1 - don't scrape the excess dough off the bottom crust just yet. Instead, fill your pie with desired filling and roll out the other half of your pie dough to form the top crust. Fold the crust in half, then using a knife, cut three ventilation slits into the crust and then fold again. Lift it onto the pie plate and unfold over the prepared filling. (It usually helps to dampen the bottom crust edges with water first to help both crusts adhere to each other).
Remove excess dough and flute your edges (if desired).
Notes
I cannot live without my pastry-cutter tool. Go and get one - they are very inexpensive and worth the trip to the store.
