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Perfect Pie Crust

Perfect Pie Crust

Old 11-13-2017, 07:16 AM
  #11  
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Your recipe sounds exactly like mine. I've made it for decades. Mine came from the Betty Crocker cookbook.
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Old 11-13-2017, 02:15 PM
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That sounds exactly like my mom's recipe. She was a stickler about the ice water, and preferred the two knives over a pastry cutter so the dough wouldn't be tough. Her crusts always came out flaky, even the bottoms.
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Old 11-13-2017, 03:19 PM
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I've heard of using vodka but never tried it. One aunt added a bit of vinegar to hers-I did try that cause she made awesome pies-but couldn't see it made a difference.
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Old 11-14-2017, 04:00 AM
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For some reason , can't remember, I add a little vinegar to my ice water.
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Old 11-14-2017, 05:58 AM
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I ate some pie years ago at an Amish restaurant. The crust was delicious so I asked if there was a secret to it and she said yes, but she would give it to me. Add one tablespoon of vinegar to the measuring cup before adding the rest of the water. It is great and I have used it every time.
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Old 11-14-2017, 11:14 AM
  #16  
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Hummm...I wonder what the vinegar does? I'll try that next time.

~ C
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Old 11-14-2017, 09:15 PM
  #17  
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"Vinegar can serve two useful roles in pie crusts it promotes tenderness and can keep the crust from getting too brown."

Taken from the following link:

http://www.ochef.com/1214.htm
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Old 11-15-2017, 11:47 AM
  #18  
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My pie crust recipe too. From a set of cookbooks I've had for over 50 years.
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Old 11-17-2017, 08:43 AM
  #19  
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Default Freezer Pie crust

Originally Posted by tropit View Post
It's that time of year for making pies, so I thought that I'd post my favorite pie crust recipe. It's very light and flaky. It was passed down to me by my grandmother and I've never found a better recipe. It's supposed to make a double crust, but I think that pie pans were smaller then. I usually double the recipe and then have leftovers for a morning tart, or turnovers.

2 Cups all purpose white flour
1 teaspoon salt
3/4 Cup Crisco Vegetable shortening
4-6 Tablespoons ice water

Sift the flour with salt in a large bowl. Measure the shortening using a large measuring cup filled with one cup of water. Add the shortening to the measuring cup until the water reaches the 1 3/4 mark. (Make sure that the shortening is completely submerged in the water.) Remove the shortening from the water and to the bowl. Cut the shortening into the flour using two knives, one in each hand, cutting them against each other like scissors. You can also use a pastry cutter, but whatever you do, DON'T use a food processor for this step. Cut the dough mixture until it is made up of mostly, very, small pieces. A few pea-sized pieces are OK. Add the ice water to the bowl, one tablespoon at a time, while tossing the dough with the knives. Stop adding water when the dough just barely holds its shape. Don't overwork the dough. The dough will still look pretty crumbly. (Not like those stiff slabs of dough you see on the TV cooking shows.) Too much water will make the dough tough, so be careful with this part.

Dump the dough out on to a large piece of plastic wrap. Wrap it up tightly are refrigerate for at least an hour. When you are ready to roll it out, lay out a piece of parchment paper, or plastic wrap on your rolling surface and dust it with flour. Have another piece of paper, or wrap ready to place on top of the dough. Place half the dough on the paper, dust with a little more flour and put the other piece of paper on top of the dough. (Put the other half of the dough back in the refrigerator to keep chilled.) Roll out the dough to desired thickness, using a light touch. Again, you want to be careful not to overwork the dough. The should be somewhat delicate, fragile and probably be a little difficult to work with, but that's OK. Carefully remove the top piece of paper and flip the dough into a pie pan. Remove the bottom piece of paper from the dough. Fill with whatever filling you're using. Repeat the roll out steps for the top crust. You don't have to brush the top with anything, but my grandmother always brushed hers with a little milk and sprinked it with sugar.

Questions or other tips welcome.

~ C
My mothers pie crust,you can freeze and use as needed.
6 cups flour
2 cups crisco or lard
1 tbs salt
(1 egg beaten with 1 tsp vinegar fill cup with water to make 1 cup liquid)
Add to flour, lard & salt
Mix until crumble bag into 9 balls & freeze.
Best and easiest crust I've ever had.
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Old 12-13-2017, 06:51 PM
  #20  
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Originally Posted by Irishrose2 View Post
There is an organic shortening that is very much like Crisco. I have been toying with the idea of using lard, but it sounds so gross.
I only use lard for pastry. It makes a lovely pastry. Tenderflake is the brand I buy, and I use the recipe on the package.
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