1 post tagged “pie”

Way back in the sixties my mom saved up points and got herself a free Betty Crocker cookbook.  Her copy is well worn and contains recipes not found in the new Betty Crocker cookbook they put out now.  I suppose when I move I will have to try to ebay myself a copy of the old school book because I'd hate to loose so many classic recipes.

Pie is a staple in my family.  I know lots of people are afraid of making pie (or at least their own pie crust) but I've grown up on homemade pie and have been completely spoiled for anything but pie from scratch.  So in an effort to encourage others to make their own pie crusts I have begun shopping myself out as a pie crust instructor, so if you know me, and you want to learn how to make pie, holla.

10 inch one crust pie (note: I use this recipe for all of my pies, even the 9 inch ones)

1-1/3 cups flour

1/2 teaspoon salt
1/2 cup shortening
3 to 4 tablespoons of cold water

10 inch two crust pie

2-2/3 cups flour

1 teaspoon salt
1 cup shortening
7 to 8 tablespoons of cold water

Measure flour and salt into a bowl. Cut in shortening thoroughly.  Sprinke in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans sides of bowl (note: extra water may be needed, add one teaspoon at a time until little dry flour remains in bowl.  Gather dough into ball (for two crust pie, separate dough into two equal halves) wrap in plastic wrap and refrigerate for one hour. 

After dough has chilled roll out on flour covered pastry cloth until dough is roughly circular and about 2 inches larger than your upside down pie pan.

Some notes on rolling out your crust: roll out your chilled dough on a throoughly floured surface (preferably a pastry cloth) using a floured rolling pin.  Don't be afraid to use some force in rolling out your dough but be sure to maintain an even thickness, rolling out the thicker areas more than the thinner ones.  You want your crust to form a rough circle and you may need to re-flour both your pastry cloth and rolling pin during this process.  Keep a cup of cold water handy in case your dough tears.  In case of tears, you can use the water as a paste and patch the tear together again (dab both edges with water from your fingertip and smooth sides together.)Once your dough is large enough fold gently into quarters and ease into ready pie pan. Unfold, center in pie plate, and fill with whatever filling you like. If you are using a two crust recipe, follow the same process for rolling out the top crust and place gently on top of your pre-filled pie. Fold both edges of the pie over and inwards and pinch with fingers to form a traditional edge. Cover with strips of tinfoil and bake according to recipe.