My mother won blue ribbons for her wonderful pies and the crust was one of the reasons. It was a simple flour/water/shortening recipe like many posted here but no matter how she tried to teach me to make it I could NEVER get it right. I finally found a recipe similar to the one posted by Butterflyblue/Amanda at pioneerwoman's website. It turns out perfect every time and even my 88 year old mother is delighted with the results that I get with it. Now if I could just make gravy without having to get out my stick blender!
My recipe also includes 1/4 teaspoon baking powder in addition to the ingredients posted on the website.
I have used this method, but with out the milk, ever since, well...for ever....and you are right about a very flakey and wonderful tasting pie crust.
Sometimes for a special treat for the kids I would roll out the dough and sprinkly some sugar and cinammon on it, bake it on a cookie sheet after it finished baking, takes only a few minutes, let it cool and break it in to sections for a sweet snack.
Originally Posted by Mary Lynn
You all have made me so hungry for a piece of pie!!!
I've been making pie crusts for several years and here are my secrets. #1 A lard crust makes it flakey and taste great. Don't get hung up on cholesterol...I'm a nurse and it's something you're not eating everyday. #2 Roll your crust on a floured pastry cloth and use a floured cloth rolling pin cover. You can find these in any kitchen store or on-line. You won't believe how much difference this will make. #3 If your crust is getting brown faster than the pie is cooking, use aluminum foil around the pie crust to cover it. You can also buy disposable pie crust protectors. I haven't had soggy crusts with my favorite go to recipe.
Never Fail Pie Crust......... Makes about 2 double and 1 single
4 cups flour
1 Tbsp sugar
1 tsp baking powder
1 tsp salt
1 1/2 cups lard ( 3/4 of a 1 lb. box...I don't measure it out in cups)
Blend with a pastry cutter.
1 whole egg
1/2 cup water
1 tsp. vinegar
Add to lard mixture. Blend. Refrigerate for at least 1/2 hour. Many times I mix this up ahead of time. I even divide it into balls. Wrap each one in saran wrap, then bag the balls and freeze them. It freezes well, can be thawed and rolled out easily. I also have rolled the crusts out and put them in the piepan...put wax paper between layers and stack them. I have rolled the tops out, put a piece of wax paper on top...carefully folded the top into 1/4 and layed it in the top piepan. Then wrap the whole pie shell in saran and put them in plastic bags and freeze. I do this ahead of time at Thanksgiving. Take them out of the freezer, thaw and bake my pies. If you get last minute company...you can make a pie fast. This really works.
It's me again. Here's one of my favorite pies.
Dear Abby's Pecan Pie
1 cup white corn syrup
3 whole eggs, beaten
1 cup dark brown sugar
1/3 cup melted butter
dash of vanilla (I use 1/2 tsp)
1 heaping cup pecan pieces
pinch of salt
Mix ingredients and pour into a 9" pastry shell. Bake 45-50 min. until a knife comes out clean. Cool. Top with whipped cream or ice cream
to the earlier post, about subing vodka for water. If you drink enouough Vodka while making it, you won"t care how the crust looks or taste.
If you prick to bottom of the crust with a fork all over, before you bake it, it should come out done and not soggy.
Thanks for all the good hints regarding pie crust. I, too, am one of those people who cannot for the life of me make a pie crust. I have stood side by side to my sister-in- law and did the exact same things she does and her pie crust is peprfect and mine is the pitts.
I use these crusts, too. And I find that they are never really crispy on the bottom, you can't have dough mixed that homogeneous without it getting tougher because of gluten development. I just accept it as the way of the crust, and it's OK for a quick dessert, and I had given up on ever getting it right myself. But I am now sold on the piecrust from Smitten Kitchen.
I roll it between two pieces of plastic or parchment since I am not super skilled at the transfer to the pie plate.
Try this one, I swear, I had totally given up until I tried this.
You and I must have been made from the same pie crust, DACO48 - I can't make a pie crust no matter how hard I try. Actually I have been told I try too hard and I think there's some truth in that. My favorite pie crust story is that my husband suggested I ask his mother who he believed made the best crust ever. So I did and she said "use the stuff that comes out of a box that's already rolled out for you!" So I have, ever since!
Originally Posted by DACO48