Originally Posted by Kathleen
So I ask you all, obi-wan-pie-nobis....
I make pie crust regularly and do a riff on the recipe on the back of the crisco can..
For a double crust:
2 C flour (plus some for dusting)
1 tsp Salt
1 tsp sugar
1/2 C chilled butter flavored crisco
1/4 C chilled (cubed) butter
4 to 8 Tbls ice water
- Mix flour, salt and sugar
- Cut fat into flour mixture with a pastry cutter until it's pea-sized bits
- Sprinkle half the water into mixture and stir in with a fork. Add more water as needed until the mixture just begins to hold together as a ball.
Divide in two and pat into patties.
IF YOU HAVE TIME: Chill dough for a few mins before rolling
- If you have time, chill the flour before beginning.
- Avoid over mixing after you have begun to add water. Your hands heat up the dough and the mixing will begin to build gluten (makes the dough tough - not flaky)
- When using a full size pie dish, sprinkle a little flour in the naked pan. This seems to keep the crust crisper on the bottom and also makes crust placement easier because you can slide it around a little more easily.
- you need one of these:
not one of these:
They still make good cutters (new) but you can get an old one in a thrift shop for a buck or two. The slightly flexible tines are waaaaaay better than the stiff new-style.
May The Force be with you....