Sunday, November 22, 2009

Making pie crust

I had promised in the past that I'd share how to make pie crust, and had the camera handy today while making a pie for our own family Thanksgiving [we are celebrating the actual Thanksgiving day with Richard's family in SW Missouri].
How to make pie crust for a one crust pie:
Step #1: Wash counter top and hands
Step #2: Put 1 cup flour and 1/2 tsp. salt into mixing bowl, mixing together with small whisk.

Step #3: Measure out 1/3 cup plus 1 Tbl shortening, cutting shortening into flour mixture with pastry blender.
Step #4: Once mixture looks like little pebbles (photo above), start adding a Tablespoon of water a little at a time, stirring with fork after each addition.
Step #5: When mixture resembles a ball of soft dough when you press it together, stop adding water (approx. 4-5 Tablespoon of ice water will be added to mixture, but I have not actually counted, to tell you the truth). You don't want it too dry, or it will crack while rolling out. Don't want it too gooey either! :) :) It will come with practice. :)
Step # 6: Place ball of dough onto floured surface on counter, flour rolling pin and top of dough.
Step#7: Begin rolling out the dough, stopping to add flour to rolling pin when needed. You will get the feel for this after awhile, general rule is if anything begins sticking, you need more flour. In the photo below, I have rolled the dough several strokes in all directions (to keep general round shape), and now I need to add more flour to my rolling pin.

Step: #8: Roll dough a few inches wider than pie plate.
Step #9: Roll dough onto rolling pin and transfer dough to pie plate; straighten if uneven, and gently [light pressure only] press into plate--no gaps, must fit pie plate like a glove. Also, remember that dough is fixable! :) :) One can repair tears and/or holes with pieces of access dough using tad bit of water as "glue".
Step #10: Carefully trim excess dough from all around pie plate...I usually tear it off a-ways from the outside edge of pie plate rim (on generous side). Then, I tuck the ends under, and form the dough (pie crust edges) into shape. The photo above shows how I tuck the right side [of pie] under after having trimmed it. The dough hanging on left will soon be tucked under too! I choose to pinch the edges [photo below]. Some people use fork tines. This activity is a great stress/frustration reliever ... now you know why I like making pies. jk! lol!! :)
Note: If making a cream pie (filling cooked on stove top, added to cooked pie crust), poke small holes in the bottom and sides of pie crust with fork before baking, following recipe directions. You don't need to poke holes in crust if baking with filling inside [ fruit pies].
Below is the finished pie crust ready to be filled and baked! :) :) :) The pie I made today was pumpkin!! Yum, yum! :) :) Sorry...no photo of the pumpkin pie...

One more thing: If making a pie with crust on top (aka "two crust pie"), you would need to follow a recipe for two pie crusts...then after filling the crust in pie plate, would place second crust on top, tucking the top crust edges down over the bottom crust edges ... so the filling is sealed inside, and you'd be making your decorated crust with both top & bottom crusts "smooshed" together (kind of hard to describe...maybe I'll show you next time). You would then cut 3 slits in the top crust before baking. I have learned to brush the top of the crust with egg white and sprinkle with sugar. It comes out looking great that way! :) :) :)
Clean up is great, by the way, with a Pampered Chef scraper!! :) :) : )

I hope you enjoyed reading this! Good luck to you with your own pie crust!!
[btw, some people use butter flavored Crisco...and others use butter...for now, I simply use plain 'ole Crisco shortening]. :)

1 comment:

Kendy Jo said...

Great tutorial ,Sara! That's neat!
Stephanie