Why do they say 'easy as pie'??? It's really not easy and if you've had a hard, tasteless crust, it ruins whatever is filling it!
This is not a blog about the best pie crust ever- I think everyone has their own. This is just a little blog about the technique for making a good crust.
My old stand by-got this book for a wedding gift waaaay back when.
Start off with a pastry blender. This one's from Pampered Chef but the only reason I have this one is because it was one of the least expensive gadgets to buy at a party I was invited to. The real trick is to get the shortening blended in real good.
The best advice I ever got on making a crust is this step. When you add the cold water to the flour/salt/shortening mixture, add it one tablespoon at a time. I visually divide the dough into a clock and add the first spoon of water at 12:00, mix it in with a fork, then go to 3:00, 6:00, and 9:00 - by which time it should all be mixed together.
Here it is all mixed together.
(I always do this with my right hand, but I had to hold my camera!)
I then take the dough and compress it in my hands to make a flattened round. Then I place the round on my floured counter and with the side of my hand I flatten it. This makes the dough pretty round with very little actual handling.
Note: To keep the dough from sticking, of course you flour the rolling surface, but again, you want to handle it the least amount that you can. So I will roll it a few times, then fold it back on itself to sprinkle more flour on the counter top, then fold it open again and continue rolling (and folding/flouring if necessary). Continue this until it is the right size.
Fold the rolled dough in half and place in the pie tin. You can then open it up to the other side.
My old stand by-got this book for a wedding gift waaaay back when.
Start off with a pastry blender. This one's from Pampered Chef but the only reason I have this one is because it was one of the least expensive gadgets to buy at a party I was invited to. The real trick is to get the shortening blended in real good.
The best advice I ever got on making a crust is this step. When you add the cold water to the flour/salt/shortening mixture, add it one tablespoon at a time. I visually divide the dough into a clock and add the first spoon of water at 12:00, mix it in with a fork, then go to 3:00, 6:00, and 9:00 - by which time it should all be mixed together.
Here it is all mixed together.
(I always do this with my right hand, but I had to hold my camera!)I then take the dough and compress it in my hands to make a flattened round. Then I place the round on my floured counter and with the side of my hand I flatten it. This makes the dough pretty round with very little actual handling.
Note: To keep the dough from sticking, of course you flour the rolling surface, but again, you want to handle it the least amount that you can. So I will roll it a few times, then fold it back on itself to sprinkle more flour on the counter top, then fold it open again and continue rolling (and folding/flouring if necessary). Continue this until it is the right size.
Fold the rolled dough in half and place in the pie tin. You can then open it up to the other side.
thanks for the lesson....
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