Wednesday, November 23, 2011
Perfect Pie Crust
I can't believe that Thanksgiving is tomorrow already! Is anybody else feeling the stress of preparing that huge Turkey Day feast? I sure am, but it definitely helps to pace yourself out throughout the week so you're not doing everything on one day. You'll be asleep before you even get to eat! But it also helps to have some great recipes that make the process just that much easier. We are big pie people in my house so it goes without saying that I have to make pies for Thanksgiving dessert. My dad wanted apple and my sister wanted pumpkin so I made one of each, figuring I get the best of both worlds then with two of my favorites! Its necessary when making pies to have that amazing, buttery, flakey crust. The crust really does complete the entire pie, its probably my favorite part! So here is my favorite pie crust recipe, a great staple to have around for any kind of pie. This recipe is from The Pioneer Woman and it really is a "perfect" pie crust! Check out Ree's post here for a great step-by-step tutorial on how to make this pie crust. And then get to baking on those holiday pies, only one day left until the big day!
Perfect Pie Crust
1-1/2 cup Crisco (vegetable Shortening)
3 cups All-purpose Flour
1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
Separate the dough into two equal parts. Form 2 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) Roll out the dough until it's about ½ inch larger in diameter than your pie pan.
With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge
Source: Recipe from The Pioneer Woman Cooks