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| Pie Crusts |
| It’s always “pie season”, but it’s often the plethora of fresh spring and summer fruit that begs to be made into wonderful pies. Truth be told, pies can be sweet or savory and are usually made with a crust and filling, such as fruit or pudding in the sweet category; meat or vegetable in the savory vain. Pies can have bottom crusts only, or top and bottom crusts. If a pie has only a top crust, then it is referred to as “Deep Dish”. Sweet pies are generally served as dessert and savory pies as the main course or appetizer. Pie crusts can be made of a variety of mixtures including short crust pastry, puff pastry, cookie crumbs, meringue and even, as with Shepherd’s pie, mashed potatoes. Ah, pie crusts…the elusive pastry that can the flakiest most buttery-tasting crumb of heaven, or that which can be more brick-like, both in taste and texture. Fret not! There are a few different methods for those who are challenged by the more traditional crusts. These techniques offer salvation for those pining to prepare pies. I also offer the fool-proof classic pie crust that has been a part of my family for 4 generations. Food Processor Pie Crust This is a basic white flaky pie crust, made in the food processor. The secret to good crust is to have everything very cold and to handle it as little as possible. Use frozen or almost frozen lard, butter, and/or shortening as your fat and ice water, and then chill the dough well before rolling. Process the dough as little as possible and use only the amount of water needed to allow you to form it into a ball, not the machine. Ingredients 1 1/2 cups all-purpose flour 4 tablespoons unsalted butter, cubed 5 tablespoons shortening 1/2 teaspoon salt 3 tablespoons ice water Method Measure the flour into the processor with the regular blade attached. Add the unsalted cubed butter, and the cubed shortening.. [Your fat should be frozen or very cold. You may vary the proportions, or use some lard, but the total should be 9 tablespoons]. Add salt. Pulse three times with three counts per pulse to lightly mix the ingredients. With the motor running, pour ice water into the workbowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough. Stop the machine. Dump the crumbly dough into a bowl, and gather the dough into a ball with your hand. you can squeeze it a bit to make it stick together. If it just won't form a ball, add a tiny bit more water. [Note that if you are making crust in the food processor, you will use less water than most recipes call for]. Wrap your dough ball in wax paper or plastic wrap and chill it about 30 minutes in the refrigerator. Roll it out on a preferably cold surface.. Use your favorite pie recipe for baking. Boiling Water Pie Crust Ingredients 1/4 cup boiling water 1/2 cup shortening 1 1/2 cups bread flour 1/2 tsp. salt 1/2 tsp. baking powder Method Put shortening in a mixing bowl, pour boiling water over, and stir until smooth. Measure flour, sift with salt and baking powder. Add to the shortening and water mixture, mixing only until blended. Chill before using. No Roll Pie Crust This is a no roll, press in the pan crust. Similar to those graham cracker crusts, but with a traditional pie crust result. This crust is also made with oil instead of shortening. It is very good and very easy. A good choice for when a top crust isn't necessary. Canola oil may be used instead of peanut oil. Ingredients 1 1/2 cups all-purpose flour 1/2 cup peanut oil 1/4 cup ice water 1/2 teaspoon salt Method Mix all ingredients together in a bowl. Place dough in the pie pan, and press it out evenly with your fingers. Fill with favorite pie filling and bake. 4th Generation Pie Crust The secret’s out! Vinegar adds tenderness to this classic crust Ingredients 3 cups all-purpose flour 1 teaspoon salt 1 1/4 cups shortening 1 egg, beaten 1 tablespoon distilled white vinegar 4 tablespoons water Method In large bowl mix flour and salt. Cut in shortening with two butter knifes. In separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in. Roll out dough, and fit into two 9 inch pie pans. Bake at 425 for 12 minutes. Find existing PIE Recipes on this site tom saaristo [c] Thomas Saaristo All Rights Reserved webmaster@tomsaaristo.com |