Chief Longwind Of The North
Certified/Certifiable
Contrary to popular belief, pie crusts aren't finicky, or difficult, if you keep a few things in mind.
1. Wheat flour contains gluten, which is developed when water is added, and the dough is worked.
2. Flakiness is a function of little balls of flour and fat, squished into little platelets.
3. Just enough water is used to cause the starch in the flour to enable the platelets to adhere to one another.
4. Solid fat is required to form the individual platelets, or flour balls.
5. If the room temperature rises much above 75' F., the fat starts to melt, and the balls will start to homogenize together.
Ok, here's the recipe and technique. For a single, two crust pie, or two single crust pies, add 3 cups of flour to a large mixing bowl. Add 1 1/2 tsp. salt, and mix together. Add just under 1 lb. of lard, or shortening to the bowl and cut it into the flour to make a granular substance that looks much like pea-gravel. If there is too little fat, there will be loos flour that won't form into little gravely bits. To much fat and you will have clumps of fatty dough. Adjust accordingly.
When you have the correct texture, sprinkle 1/3 cup of ice water over the dough. Fold it gently together just until it forms into a sticky ball. Divide the ball in half.
Generously sprinkle four onto your working surface. Form one of the dough halves into a loose ball and slightly flatten between your hands. Place it onto the floured surface. Sprinkle flour on top of the dough-disc. Roll from the center outward in all directions to make a circle that is three inches larger than the rim of your pie pan. Invert and place yoru pie pan onto the rolled out dough. Trim the sides to make a smooth and uniform circle 2 1/2 inches larger than the pan rim. A smooth edge on the circle will prevent the dough from tearing when you fold and lift it into the pie pan.
Gently slide a thin spatula under the crust, all around, to make sure it isn't sticking to the work surface. Fold the crust in half, then in half again to form a triangle. Lift the crust and place the triangle point into the center of the pan. Unfold it so that it fills the pan evenly. Press it to the bottom and sides of the pan. Fold the edges down to slide between the crust and pie pan, leaving enough for fluting above the pan rim (about a half inch). Flute and set aside. Roll out the 2nd just as you did the first crust. Put the filling into the bottom crust. Fold and lift the top crust on top of the pie. Push the crust edges between teh bottom crust and the pan sides. Flute the edges. Cut in vent holes. Brush with milk or egg wash. Bake at 360' for 45 minutes.
Enjoy.
Seeeeeya; Chief Longwind of the North
1. Wheat flour contains gluten, which is developed when water is added, and the dough is worked.
2. Flakiness is a function of little balls of flour and fat, squished into little platelets.
3. Just enough water is used to cause the starch in the flour to enable the platelets to adhere to one another.
4. Solid fat is required to form the individual platelets, or flour balls.
5. If the room temperature rises much above 75' F., the fat starts to melt, and the balls will start to homogenize together.
Ok, here's the recipe and technique. For a single, two crust pie, or two single crust pies, add 3 cups of flour to a large mixing bowl. Add 1 1/2 tsp. salt, and mix together. Add just under 1 lb. of lard, or shortening to the bowl and cut it into the flour to make a granular substance that looks much like pea-gravel. If there is too little fat, there will be loos flour that won't form into little gravely bits. To much fat and you will have clumps of fatty dough. Adjust accordingly.
When you have the correct texture, sprinkle 1/3 cup of ice water over the dough. Fold it gently together just until it forms into a sticky ball. Divide the ball in half.
Generously sprinkle four onto your working surface. Form one of the dough halves into a loose ball and slightly flatten between your hands. Place it onto the floured surface. Sprinkle flour on top of the dough-disc. Roll from the center outward in all directions to make a circle that is three inches larger than the rim of your pie pan. Invert and place yoru pie pan onto the rolled out dough. Trim the sides to make a smooth and uniform circle 2 1/2 inches larger than the pan rim. A smooth edge on the circle will prevent the dough from tearing when you fold and lift it into the pie pan.
Gently slide a thin spatula under the crust, all around, to make sure it isn't sticking to the work surface. Fold the crust in half, then in half again to form a triangle. Lift the crust and place the triangle point into the center of the pan. Unfold it so that it fills the pan evenly. Press it to the bottom and sides of the pan. Fold the edges down to slide between the crust and pie pan, leaving enough for fluting above the pan rim (about a half inch). Flute and set aside. Roll out the 2nd just as you did the first crust. Put the filling into the bottom crust. Fold and lift the top crust on top of the pie. Push the crust edges between teh bottom crust and the pan sides. Flute the edges. Cut in vent holes. Brush with milk or egg wash. Bake at 360' for 45 minutes.
Enjoy.
Seeeeeya; Chief Longwind of the North