Basic Pie Crust 101
Source of Recipe
Mastercook
List of Ingredients
1 1/3 cup all-purpose flour
1/2 cup Crisco brand shortening (see Cook's Note)
1/2 teaspoon salt
3 tablespoons ice water
Recipe
Mix flour and salt in mixing bowl. Cut shortening into the flour with a
pastry cutter, until mixture resembles the texture of tiny split peas. Do
not use your hands to try and mix it, the heat from you hands will melt the
shortening, causing the pastry to be "heavy", not light and flaky.
Once mixture is the right texture, add the ice water and combine with a
fork. It may appear as if it needs more water, it does not. Quickly gather
the dough into a ball and flatten into a 4-inch-wide disk. Wrap in plastic,
and refrigerate at least 30 minutes.
Makes 1 (9-inch) pie crust. Double recipe for a two-crusted pie.
Note: This recipe has been used for years...always with success. You too,
can become the 'Pie-Maker' within your circle of family and friends. The
helpful tips and suggestions listed below will enable you to create a pie
crust you can be proud to serve.
To Roll-Out Dough:
Remove dough disk from refrigerator. If stiff and very cold, let stand until
dough is cool but malleable.
Using a floured rolling pin, roll dough disk on a lightly floured surface
from the center out in each direction, forming a 12-inch circle. To transfer
dough, carefully roll it around the rolling pin, lift and unroll dough,
centering it in an ungreased 9-inch regular or deep-dish pie plate. (Or you
can fold dough in quarters, then place dough point in center of pie pan and
unfold dough, whatever is easiest for you.)
Directions For Final Preparation
For One Baked Pie Shell (also called Baking Blind):
Place rolled-out pastry in pie plate, gently press against bottom and sides
of pan. Trim overhanging edge of pastry about 1-inch from the pie plate's
edge. Tuck this rim of dough underneath itself so that folded edge is flush
with pan edge. Flute the edge. Prick crust thoroughly on the bottom and
sides with the tines of a fork to help prevent the dough from blistering and
"puffing up" as it bakes. Or, you can line the unbaked pastry shell with
foil or parchment paper, fill with dried beans or rice, clean pebbles (a
French practice) or specialty pie weights made of metal or ceramic. The
weights and foil or parchment paper should be removed a few minutes before
the baking time is over to allow the crust to brown evenly. Bake at 425*F
(220*C) for about 15 to 18 minutes, or until light golden brown. Cool before
filling. Proceed with recipe's directions.
For Unbaked One-Crust Pie Shell:
Place rolled-out pastry in pie plate, gently press against bottom and sides
of pan. Trim overhanging edge of pastry about 1-inch from the pie plate's
edge. Tuck this rim of dough underneath itself so that folded edge is flush
with pan edge. Flute the edge. (Do not prick the crust before filling or it
will seep under the crust during baking.) Refrigerate while preparing
filling. Pour filling in chilled pie shell and proceed with recipe
directions for baking.
For Unbaked Two-Crusted Pie:
Double recipe above. Place rolled-out pastry in pie plate and gently press
dough into sides of pan, leaving portion that overhangs edge of pie plate in
place. Refrigerate while preparing filling. Turn in the desired filling.
Moisten the edge of the pastry with water, then carefully place top crust
over filling. Trim top and bottom edges to 1-inch beyond pan edge. Tuck this
rim of dough underneath itself so that folded edge is flush with pan edge.
Flute edging or press with fork tines to seal. Vent the top crust by
pricking with the tines of a fork or making slits with a sharp knife in
several places. (This allows steam to escape during baking.) Proceed with
recipe directions for baking.
For a Lattice-Top:
Prepare pastry for a two-crust pie, leaving 1-inch overhang on bottom crust.
After rolling circle for top crust, cut into strips about 1/2-inch wide.
(Use a pastry wheel for decorative strips.)
Place 5 to 7 strips (depending on size of pie) across filling in pie plate.
Weave a cross-strip through center by first folding back every other strip
going the other way. Continue weaving until lattice is complete, folding
back alternate strips each time cross-strip is added. (Or, to save time, do
not weave strips. Simply lay second half of strips across first strips.)
Trim ends of strips. (Strips can be twisted as they are placed on pie, if
desired.)
Fold trimmed edge of lower crust over ends of strips, building up a high
edge. Seal and flute. Proceed with recipe directions.
For a Diamond Top:
Lay or weave second half of pastry strips diagonally across first strips on
filling.
For a Spiral Top:
Begin from center of pie. Twist one strip and coil it outward on pie, adding
length by moistening ends of other strips and pinching together. Moisten
trimmed edge of bottom crust; place tightly twisted pastry strip around
edge, pressing to seal.
How to Flute the Edge:
Cutout Edge: Trim overhang even or flatten pastry on rim. use tiny cookie
cutter, thimble or hand-cut tiny leaves, hearts, circles, etc., from pastry
scraps. Moisten rim and place cutouts around rim, overlapping if desired.
Press into place.
Fork Edge: Flatten pastry evenly on rim of pie plate. Press firmly around
with tines of a fork. To prevent sticking, dip fork in flour.
Pinch Edge: Place index finger on inside of pastry rim and knuckles (or
thumb and index finger) on outside. Reverse the position if it is more
comfortable. Pinch pastry into V-shape along entire edge. Pinch again to
sharpen.
Rope Edge: Place side of thumb on pastry rim at an angle. Pinch pastry by
pressing the knuckle of your index finger down into pastry toward thumb.
Additional Pastry Tips for Success
A pastry blender is a great help to cut in shortening evenly. If you don't
own one, purchase one! It's the "cutting in" of the shortening into tiny
lumps that gives pastry its flaky texture.
If your hands are unusually warm, then "cool" them off with a couple of ice
cubes and then drying thoroughly before handling the dough. The cooler the
dough during preparation, the flakier the crust.
Anchor a pastry cloth around a board with tape and use a cloth cover for
your rolling pin to keep the dough from sticking. Rub flour into both; this
will prevent sticking, yet the flour won't be absorbed by the dough.
Due to the amount of fat in pastry and crusts, pie plates or pans are not
usually greased.
Nonstick pie pans can cause pastry to shrink excessively when baking
one-crust pie shells. Be sure pastry is securely hooked over the edge of a
nonstick pan.
Do not stretch the dough to fit the pie pan, it will shrink from the edge if
you do. Make sure to roll it out at least 1-inch larger than the pie pan.
Do not overwork the dough, less handling makes a more tender and flaky
crust.
For pumpkin and custard pies, brush beaten egg over unbaked pastry shell
before filling. This helps prevent the crust from becoming soggy.
A pair of kitchen scissors makes the best tool to evenly trim the
overhanging edge of the pastry before folding under and fluting.
Brushing the top crust with slightly beaten egg white will give it a glazed
look.
Brushing the top with milk will give a shiny appearance.
Sprinkling the top crust with granulated or turbinado (raw) sugar will give
a delightful sparkling appearance.
Cutting designs such as apples and leaves out of excess dough and "gluing"
them onto the unbaked pastry by moistening the underside of the cut-out,
makes another lovely decoration for your "masterpiece".
Cook's Note: Use of the premium brand vegetable shortening, Crisco (a white
vegetable fat that also comes in "butter flavor"), is preferred over other
brands which have been tested with inferior results. Lard (pork fat) can be
used with good results, however, we do not recommend the use of butter
because of its water content. Vegetable shortening and lard both do not
contain water, thus insuring a flakier crust.
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