Monday, November 29, 2010

The Perfect Pie Crust

This recipe comes directly from my very most favorite cookbook The Pioneer Woman Cooks by Ree Drummond.  Pie crust is something that really intimidated me, I had never tried it before and I probably never would have had I not bought this book.  I decided to try it and it acctually worked out wonderfully.  It's not too dry but is flakey.  It was quite simple to make and I love the fact that this one recipe makes 3 crusts and you can easily freeze the extras for a super fast and easy pot pie next time.


Ingredients

  • 1-½ cup Crisco (vegetable Shortening)
  • 3 cups All-purpose Flour
  • 1 whole Egg
  • 5 Tablespoons Cold Water
  • 1 Tablespoon White Vinegar
  • 1 teaspoon Salt

Preparation Instructions

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

2 comments:

Sara said...

Me and my Mom (veteran baker) tried these at Thanksgiving, hated them. Not so much making them, but they just didn't turn out as good as even the store bought ones. Which for the work we put into them, it was disappointing. I am glad they worked for you though! Oh, and I would also NOT recommend her pumpkin cream pie.....not so good.

Candice said...

Sara, I can't believe you! This pie crust is AMAZINGLY UNBELIEVABLE. And I made her Pumkin Cream Pie for Thanksgiving too and oh yes it was delish! You must have burnt your taste buds or something casuse you are talkin crazy!