The following is the pie crust recipe I inherited. I had to write it down with specific instructions when I presented a demo recently. The filling recipe will follow in my next post.
Before preparing the pie, move the oven rack to the lowest position. Any other oven racks should be moved to a higher position. Preheat the oven to 375 degrees F.
Crust:
2 cups white flour
1 teaspoon salt
2/3 cup shortening (not cooking oil)
1/2 cup cold water
Measure the flour, salt and shortening into a medium size mixing bowl. Blend into fine crumbs by first using a large spoon and then using clean fingers. Pour in the cold water and GENTLY mix until the dough holds together. Spread about ¼ cup of flour on a smooth clean surface such as a table. Divide the dough into a large half and a small half. Shape the large piece into a flatish round shape with your hands. Place the dough on the floured surface and gently roll it out from the center with a rolling pin until it is about a 12 inch circle. Gently pick the dough up and turn it over a couple of times during the roll-out so it does not stick. When it is ready, fold it in half and then in half again and center it in a 9 inch pie pan and gently unfold it. Use any extra dough hanging off the edges to patch any open spaces. Trim off the excess with a sharp knife.
Fill the uncooked pie shell with the prepared fruit filling (see next post).
Roll out the second piece the same way as the first, adding a little extra flour if needed. Make sure the top crust is very round before you pick it up. Fold it and center it on top of the filling and unfold. Trim with a knife and seal the edges using your fingers or a fork. Cut a few holes in the top to let out steam and sprinkle the top with a mixture of cinnamon and sugar.
The extra dough can be rolled out and put in another pie pan. Poke holes in it with a fork and bake it with the pie for 15 minutes. It can then be cooled and filled with pudding to make a cream pie. It can also be covered with foil and frozen for later use. Or, leave it unbaked and fill it with pumpkin pie filling or use an apple filling to make an apple crumb pie.
Bake your pie on the lowest rack at 375 degrees for 45 minutes. Remove it from the oven and let cool. Store your pie in the open on a counter and cover it with a light towel so the crust will remain crisp.
Before preparing the pie, move the oven rack to the lowest position. Any other oven racks should be moved to a higher position. Preheat the oven to 375 degrees F.
Crust:
2 cups white flour
1 teaspoon salt
2/3 cup shortening (not cooking oil)
1/2 cup cold water
Measure the flour, salt and shortening into a medium size mixing bowl. Blend into fine crumbs by first using a large spoon and then using clean fingers. Pour in the cold water and GENTLY mix until the dough holds together. Spread about ¼ cup of flour on a smooth clean surface such as a table. Divide the dough into a large half and a small half. Shape the large piece into a flatish round shape with your hands. Place the dough on the floured surface and gently roll it out from the center with a rolling pin until it is about a 12 inch circle. Gently pick the dough up and turn it over a couple of times during the roll-out so it does not stick. When it is ready, fold it in half and then in half again and center it in a 9 inch pie pan and gently unfold it. Use any extra dough hanging off the edges to patch any open spaces. Trim off the excess with a sharp knife.
Fill the uncooked pie shell with the prepared fruit filling (see next post).
Roll out the second piece the same way as the first, adding a little extra flour if needed. Make sure the top crust is very round before you pick it up. Fold it and center it on top of the filling and unfold. Trim with a knife and seal the edges using your fingers or a fork. Cut a few holes in the top to let out steam and sprinkle the top with a mixture of cinnamon and sugar.
The extra dough can be rolled out and put in another pie pan. Poke holes in it with a fork and bake it with the pie for 15 minutes. It can then be cooled and filled with pudding to make a cream pie. It can also be covered with foil and frozen for later use. Or, leave it unbaked and fill it with pumpkin pie filling or use an apple filling to make an apple crumb pie.
Bake your pie on the lowest rack at 375 degrees for 45 minutes. Remove it from the oven and let cool. Store your pie in the open on a counter and cover it with a light towel so the crust will remain crisp.
So, when do I get a piece? Now I feel like making pie.... good job! Maybe if I make one it will help me run faster???
ReplyDeleteThis is the recipe I've been looking for! You're pie is outstanding. I genuinely haven't come across a pie crust that compares.
ReplyDelete