Pie Crust 101 Mini Class


I don’t know if you’re like me but secretly I’ve always wanted to know how to make a real made-from-scratch pie crust but every time I’ve tried it never turns out…I’ve failed even the proclaimed “No Fail” pie crust recipes.  There is something magical about being able to make a real pie crust, it’s similar to the magic of being able to make your own homemade bread.  And, since we can all make homemade bread, thanks to the EZ bread recipe and how-to video, it’s time for all of us to conquer the All-American-just-in-time-for-Thanksgiving-pie crust.  Plus, cooking from scratch is always a GREAT way to use food storage.  Like I said before I definitely have never had luck with pie crusts, however, my good friend, Del, does.  In fact, she has spent the last 30 years perfecting her pie crust and she graciously allowed me to film her for this little mini class to teach me (and YOU!) EVERYTHING we’ll need to know in order to make a delicious made-from-scratch pie crust! This isn’t the short 5 minute segment you’ll see on morning tv. By the end of this mini-class you WILL feel confident enough to make your own delicious pie crust…how do I know? Because now I’M CONFIDENT enough to try my own delicious homemade pie crust. (So make sure and leave a comment thanking Del!) Oh yeah…and there may just be a link to an awesome giveaway at the bottom of this post…just say’n…

HOW TO MAKE YOUR OWN PIE CRUST: PART ONE

(you will need to follow the “Go to Source” link at the bottom to view the videos)

HOW TO MAKE YOUR OWN PIE CRUST: PART TWO

HOW TO MAKE YOUR OWN PIE CRUST: PART THREE

THE RECIPE: DEL’S PERFECT PIE CRUST

  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon fine salt
  • 3 tablespoons granulated white sugar
  • 1/4 cup Crisco shortening, cold
  • 12 tablespoons butter, cold and cubed NOT Margarine.
  • 1/4 cup to 1/2 cup ice water

Chill your bowl, pastry cutter or whisk, and all ingredients in the fridge for at least 30 minutes.  Sift together dry ingredients.  Cut shortening into dry ingredients to a corn meal consistency.  Slowly cut in butter until the consistency resembles small peas.  Add 3 T. ice water and mix together dough with hands.  If more water is needed, add it 1 T. at a time.  Divide dough into two pieces, flatten into disc shaped pieces and wrap in plastic wrap.  Chill in fridge for at least 30 minutes.  Remove dough from fridge and place on top of plastic wrap.  Place the plastic wrap the dough was wrapped in on top of dough-grease side down.  Roll out dough, always going from the middle out, into a circle piece of dough large enough to cover pie pan.  Place dough on pie pan and fit dough to the sides.  Using a sharp knife, cut excess dough from around edges.  Using your thumb, index, and middle finger pinch dough edges to form a decorative edge.  Fill pie with filling and bake according to directions on your pie recipe or pre-bake your dough by placing aluminum foil on top of pie crust and filling half way with dry,uncooked beans.  Cook at 375 for 8-10 minutes.

WHICH PIE PLATE SHOULD I USE?

IS IT REALLY WORTH IT TO MAKE YOUR OWN CRUST?

CAN YOU MAKE PIE CRUST LOW OR NON-FAT?

CAN YOU EAT RAW PIE CRUST DOUGH?

HOW DO YOU MAKE THAT “KID PIE” DEL TALKS ABOUT?

(Download the handout Del found from http://whatscookingamerica.net/).  She was going to write out all of her tips but then found this and…really…why re-invent the wheel?!  This has a great wealth of information about making pie crusts!)

PHEW!  That was a lot of (I think, TOTALLY AWESOME) information!  You did a great job hanging in there!  Make sure you check back every day this week for new posts and fun twists on classic and not so classic pies…and yeah, and DEFINITELY enter this giveaway!

© 2010, Crystal. All rights reserved.

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Go to Source (EveryDayFoodStorage.net)

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