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Pie Crust

by jrwarfield

Sorry about the long break in posting, this is not what we meant to do! We took the time and updated the blog, which changing a lot of the photos took some time, and after that we have been super busy! Memorial day weekend we took it really easy because we knew this month of June would be NON STOP for us. So on the weekend of the first we drove to Nashville to rent a pontoon boat with Kira and Andrew. Well, it looked like it was going to rain and was forecasted so we had to reschedule for a different day, but then of course it never rained! Kira and I went to see Amy and swim in her pool instead. Then this last weekend we had a Family Union for Grant’s Family to attend as well as Kira’s Baby Shower. So, the next posts you will see will be from our trip or recipes I made for that trip. Here is my post on how I make pie dough… it is nothing special, just the older Better Homes and Garden’s recipes,but I figured I would post it anyway.

DSC_4801Pie Crusts

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This is a bowl I got from my mom which I remember always making pie dough in, I am not a very sentimental person,but I do really like this bowl.

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Gather your ingredients, you can of course use the store bought crust, and that is fine, I just prefer the taste of homemade.

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I start with the flour.

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Then add the salt.

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Then the crisco, you can use cut up butter too,but the crisco just make a very flaky crust. I normally try to stay away from all transfats,but this is the one area where I made exceptions.

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I get a glass of cold water ready in case I need to add more while making the dough.

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The recipe calls for 5-7 Tablespoons of water, so I add 5 and start mixing, you can always add more later.

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Use a fork and slowly start mixing.

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If it is too crumbly add more water one tablespoon at a time.

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DON”T over knead this dough. Get it to form a ball and then leave it alone or it will become to crumbly and fall apart.

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The recipe I made above was for 2 pie crusts.

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So flour the surface and use half of the dough.

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Roll flat and don’t worry about it being perfectly round.

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Make sure it is at least the size of the pie dish.

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Use the rolling pin to move the pie dough.

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These are deep dish pans so there isn’t a flat surface to make the edges look nice so I didn’t really try.

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If there is a hole just patch with other dough from longer edges.


DSC_4801Once done, fill with whichever filling you want.

Pie Dough Recipe from Better Homes and Garden Cookbook 3rd or 4th print/edition:(The newer Better homes and Garden’s Change the recipe)

Plain Pastry
For one single-crust pie or 4 to 6 tart shells:

1 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4 to 5 tablespoons cold water

For 8-,9-,10- inche double crust or lattice-top pie, two 8-,9-,10-inch single pie crust pies, or 6 to 8 tart shells:

2 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water

Sift flour and salt together; cut in shortening with pastry blender or fork till pieces are the size of small peas. Sprinkle in 1 tablespoon water over part of mixture. Gently toss with fork; push to side of bowl. Repeat till all is moistened. Form into a ball. Separate if doing separate pies or tops and bottoms. Flatten on a lightly floured surface b pressing with edge of hand  first, then roll from center to edge till 1/8 inch thickness is achieved. Use rolling pin to get into pie pan. For single crust that needs to be baked separately, bake at 450 degree Fahrenheit for 10-12 minutes. Otherwise fill with desired filling and bake according to filling directions. Use a pie shield to keep edges from burning.

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