EASY PIE CRUST RECIPE

EASY PIE CRUST RECIPE

There is a special secret to making a great pie crust: cold ingredients. All of the ingredients listed below should be very cold before mixing them together. You can achieve this by storing them overnight in your refrigerator or just for several hours before using them.

Ingredients:

1 cup all-purpose flour

1/3 cup shortening

½ teaspoon salt

2 to 3 tablespoons water

Mix the flour and salt in a bowl. Slowly work in the shortening, cutting into the mixture until it looks like meal. Gradually sprinkle the water over the mixture, blending it into the dough until it holds together well. Let the dough stand for about 5 minutes and then roll into a circle, an inch larger than the size of the pie pan you are baking it in. If you are baking it in a 9-inch pie pan, roll out your dough into a 10-inch circle.

This recipe is for a single pie crust recipe. If you are making a double pie crust, then double the recipe.

For a single crust pie, loosely place the crust into the pie pan so that it drapes over the edges of the pan. Trim any excess crust hanging over the edge of the pan. You can create a nice finished look to the crust in a couple of ways. You can lightly press your finger all around the crust, along edges. Or you can lightly press your finger against the rim and then pinch the outside with your thumb and finger. This will give your pie a “fluted” look.

If you are baking anything other than a custard pie, brush some melted butter over the bottom of the crust. For custard pies, brush the bottom of the crust with a beaten egg white.

If you are making a double crust pie, after you have laid the first crust into the pie pan, place the filling inside. Drape the second crust over it. Trim away any excess crust and then seal the edges by pinching them together.

For ventilation (so the steam can escape while baking), cut three or four slits in the top crust or poke some holes in the crust with a fork.



Pie Crust Tools

The right tools can make all the difference in preparing a great pie crust. For example, it can be difficult to cut the shortening into the mix. A Pastry blender will make this easier. The curving tines work well with blending shortening into any type of dry mix.

Since the dough often ends up sticking to the surface you rolled the crust on, a pastry matt can alleviate that problem. Pasty mats are made of plastic and making lifting the dough off the mat much easier.

You can also use parchment or wax paper. Since wax paper tends to slip around on counters, you can make it adhere to the counter by sprinkling a few drops of water on the counter before placing the wax paper down.

Rolling the dough can also be tricky. By rubbing some of the flour on the rolling pin, you can help keep the dough from sticking to it. However, you can also find non-stick rolling pins that make the job easier (and less messy).

Stoneware evenly and consistently heats whatever is baking in it, A stoneware pie pan will ensure that you get the perfect crust. It will even brown the crust and keep it nice and flaky.

Glass pie plates also work great for baking pies. However, you should reduce the oven temperature by 25 degrees if using glass. Don’t use any shiny metal pans as they keep the crust from browning properly; instead, use a dull metal pie pan.

Pie Crust Tips

Shortening is not the only fat that can be used in baking a pie. Butter or lard also can be used, but the same secret exists for the perfect crust---cold ingredients. When blending the butter into the mix, first cut into small pieces. You can also freeze the butter and then grate it into the nix with a cheese grater.

All-purpose flour is not the only flour that can be used in making your dough, either. Unbleached, cake or pastry flour can be used instead, which creates a tender pie crust. You can make your own pastry flour by putting one tablespoon of cornstarch in the bottom of a measuring cup for every one cup of all-purpose flour you measure.

You can also create a more tender crust by refrigerating the pie dough overnight or for several hours before baking.

Cooling is another important step in baking a great pie. Wire racks are best for cooling pies as they allow air to circulate. This prevents the pie from becoming soggy.


Apple Pie Recipe

So now that you have the perfect crust, how about a tasty pie recipe? Apple pie is an all-time American classic. For basic apple pie filling, you will need the following ingredients:

About 5 to 6 cups of any variety of apple you like, cut into thin slices.

1 tablespoon lemon juice

½ cup sugar

¼ cup brown sugar

!/4 cup melted butter

3 tablespoons flour

2 teaspoons ground cinnamon

1/8 teaspoon nutmeg

In a large bowl, toss the apple slices with lemon juice, coating the apple slices well. Add the rest of the ingredients to the bowl, mixing until well blended. Now you have the perfect apple pie filling for your perfect pie.

You can also make a crumb topping instead of a crust for your apple pie. For a simple crumb topping, mix one cup of sugar and ¾ cups of flour with 1/3 cup of melted butter. Sprinkle the crumb topping all over the filling. For an even better taste, drizzle some caramel all over the crumb topping.