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I always use a glass pie pan and add a teaspoon of vinegar to my piecrust recipe. its worked for me for many decades.
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Originally Posted by Tartan
(Post 5675067)
I have made many a pie in my day and I use the ratio of 2 cups all-purpose flour to a 2/3 cup Crisco for one 2 crust pie or 2 pie shells. I use a pastry blender to cut the shortening into the flour until it looks like oatmeal. I add enough cold water to form it into 2 balls. Try not to overwork your dough as it makes it tough.
You can replace some water with vodka for an even flakier crust at a 1:1 ratio. Refrigerating empty pie shells also helps for a flakier crust. I roll out my pie crust on a piece of floured WAX PAPER to make it easier to pick it up and get into the pie plate. Start cooking your pie at 400* for 10 minutes and then turn the oven down for the rest of the cooking time. Try making pies again when it isn't a special occasion and you will probably have more luck. CONGRATULATIONS on a perfect turkey because that is the star attraction after all. |
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