Sunday, April 11, 2010

Pie Crust

We have success. Making a pie crust was well, fun. This is fully from scratch effort here, think of all the bragging you can do! Not to mention that the Strawberry Rhubarb pie recipe that follows is fantastic and easy too. I definitely plan on sending my pie out there with the full intention of being showered with a little love. How bad am I? So other than all this pie baking that was going on I spent the rest of my hours basking in the little one as always; oh and watching re-runs of 16 and Pregnant. I don’t want you to think I am to perfect. Infact right now I am letting Indigo chase the cat around the house, in my opinion they deserve the torture for waking me up during one of their zoomie attacks.

So let’s start with the Pie Crust.


1 ½ cups of Butter flavored shortening
3 cups of flour
1 egg
5 tbs of ice cold water
1 tbs white vinegar
1 tsp of salt


Start with your shortening and flour in a large bowl.

With a potato masher (what I used)fork or pastry cutter you will want to work the two until the texture resembles this :

In a small bowl you will want to beat your egg and then pour it into your flour & shortening mixture. Add 5 tablespoons of the ice cold water and the 1 tablespoon of white vinegar, lastly add the salt. Stir gently and bind all your ingredients together until they form a nice dough.

Here is where it get’s made real easy, what you want to do is divide the dough into 3 equal balls. Place each dough ball into a large ziplock bag, once in the bag place on your counter and roll the dough out into a ½ inch thick round disk…

Even if you plan on using the dough immediately, stick in the freezer for at least 20 minutes. The dough is very sticky so keeping it cold is what makes it easier to roll out once ready.
Once the dough is chilled place some parchment paper on your counter and flour it lightly. Remove one of the doughs from the freezer and bag and place it on the parchement paper, let it warm up just a smidge. Place a light dusting of flour on the top of the dough and on your roller. Roll the dough out until it reaches about 1 inch past your pie pan. Once it reaches a good size put the pan face down on the dough, flip the pan and parchement paper over and peel the dough off directly into your pan! Easy peasy and no rips or tears.

Make sure to press the dough into the pan, and then let your imagination run on pinching up or forking the edge, like so..



Part deux the Pie filling coming shortly…

1 comment:

Tracy said...

My favorite part about this pie crust recipe (aside from the flakiness!) is that it makes three!! :-)