Tuesday, November 11, 2014

Homemade Pie Crust


One of the reasons I love cooking so much is that it knows no sense of space or time.  When you are missing someone that is no longer with you, you can simply go into your kitchen, pull out a few ingredients, and they are there. Pies are one such recipe for me.  


This is my Grandma Margaret.

 This picture is from the late 80's, early 90's, but when I think of her, this is who I see.  She was that grandmother that had special drawers full of wonderful costume jewelry and every once in a while, if I was good, she would let me play with it.  She also had THE BEST closet.  It was full of old evening gowns and clutch purses.  I remember on a few occasions she would let me play dress-up with them.  It was then I discovered that each and every purse held a single dime.  I asked her about it once and she told me that her mother, my Great-Grandmother Violet, told her to always keep a dime in your purse in case you get stranded and need to call a cab.  I never told anyone, but for the longest time after that I kept a dime on my person, not realizing that a phone call would cost me a quarter.  It is all of these little memories that filled the weekends and summers of my childhood, but the place I remember her being the most was in the kitchen.  I can see it perfectly in my mind right now.  She is standing at the sink, looking out over the farm from her window.

Just as my Grandma Racer was known for her noodles, my Grandma Margaret was known for her cakes, hot dog sauce (it's a West Virginia thing), and her pies.  She made WONDERFUL pies.  And while my crust recipe is slightly different from hers, any time I make it, I think of her and instantly she is right there, in my kitchen, with me.

I can't wait to share my recipe with you.

Homemade Pie Crust:
*Prep Time:  45 min  *Cook Time:  --  *Difficulty:  Easy  *Servings: 2 10 in. Crusts

Ingredients:


  • 3 c. All Purpose Flour, COLD
  • 1 stick of VERY COLD Butter, cubed
  • 1/2 c. Vegetable Shortening, COLD
  • 3-5 tbsp. Water, ICE COLD
  • 1 tsp. Salt
I think you will notice a bit of a theme in the ingredients.  Everything needs to be COLD!  The reason for this is to ensure you will have an extra flaky crust!



I got my grandmother's pie crust recipe from my Aunt Pam (who just recently competed in the Pillsbury Bake-Off!).  The difference between hers and mine is that she used Vegetable Shortening only, and I like the combination of Butter and Shortening.  I feel the butter gives it a nice flavor.

So, to begin, you are going to want to cube the butter and measure out the shortening.  Place them in the freezer for 15 min.


Along with the butter and shortening, measure out the flour, place in a large mixing bowl, and place in the freezer for 15 minutes as well.


After the flour, butter, and shortening have chilled place them all together in the mixing bowl.


You want to refrain from touching them as much as possible, so using a pastry cutter or butter knives, cut the butter and shortening into the flour.  You can also do this in a food processor.


Now add the salt and...


Get a cup full of ice water.
Add 2 tbsp of water.


Then mix with a fork.
You want the dough to hold together and not fall apart when you squeeze it.
Continue adding the water, one tablespoon at a time, not exceeding 5, until you get the desired texture.


Now, very quickly with your hands, form the dough into a ball.

Place the dough ball on the counter and flatten it into a disk shape.
Look at those big chunks of butter and shortening.  YUM!


Wrap the dough in cling wrap and place in the fridge for 30 minutes.


After 30 minutes, flour your board.


Place the dough on the floured surface.
Cut in half.
And begin rolling out the dough.
Give the disk a quarter turn each time you roll it out.


You want it to be a little bigger that your pie plate.


Roll the dough around your rolling pin and then unroll in your pie pan.
Gently press down into the pan, trim the excess, and there ya go!
If you have to fix a tear or crack just take a piece of the excess, dab your fingers in a little of the cold water, tap around the tear, and press the excess crust onto the tear.
Poke the bottom of the crust with a fork then place in the refrigerator and let chill for 15 minutes.


This crust is NOWHERE near as pretty as my grandmother's but I do believe the heart that went into each pie that she made is in it as well, and I know it is going to taste wonderful.

Yes, homemade crust is something that you have to work at.  A lot of it is about feel, but it is so worth practicing.  It will transform your pies into something more wonderful that you thought that could be!

And as always...

Happy Reading, Happy Eating, Happy Living,
~The Kitchen Wife~

Homemade Pie Crust:
*Prep Time:  45 min  *Cook Time:  --  *Difficulty:  Easy  *Servings: 2 10 in. Crusts

PRINTABLE RECIPE

Ingredients:
  • 3 c. All Purpose Flour, COLD
  • 1 stick of VERY COLD Butter, cubed
  • 1/2 c. Vegetable Shortening, COLD
  • 3-5 tbsp. Water, ICE COLD
  • 1 tsp. Salt
Direction:
  1. So, to begin, you are going to want to cube the butter and measure out the shortening.  Place them in the freezer for 15 min.
  2. Measure out the flour, place in a large mixing bowl, and place in the freezer for 15 minutes as well.
  3. After the flour, butter, and shortening have chilled place them all together in the mixing bowl.
  4. Using a pastry cutter or butter knives, cut the butter and shortening into the flour.  You can also do this in a food processor.
  5. Add the salt.
  6. Get a cup full of ice water.  Add 2 tbsp of water.  Then mix with a fork.  You want the dough to hold together and not fall apart when you squeeze it.  Continue adding the water, one tablespoon at a time, not exceeding 5, until you get the desired texture.
  7. With your hands, form the dough into a ball.
  8. Place the dough ball on the counter and flatten it into a disk shape.
  9. Wrap the dough in cling wrap and place in the fridge for 30 minutes.
  10. After 30 minutes, flour your board.
  11. Place the dough on the floured surface.
    Cut in half.
    And begin rolling out the dough.
    Give the disk a quarter turn each time you roll it out.  
  12. You want it to be a little bigger that your pie plate. 
  13. Roll the dough around your rolling pin and then unroll in your pie pan.
    Gently press down into the pan, trim the excess.
    If you have to fix a tear or crack just take a piece of the excess, dab your fingers in a little of the cold water, tap around the tear, and press the excess crust onto the tear.  
  14. Poke holes in the bottom of the crust with a fork and place in the refrigerator for 15 minutes before baking.

0 comments:

Post a Comment