Now, I know there are tasty pre-made pie shells available - you can buy pie crust in handy-dandy sheets.... but making your own really is simple! And, you know exactly what's in it~you could even add some whole wheat flour and I'm sure no one would notice!
Here is the recipe for making home-made, tasty and pretty pie shells!
1 1/3 cup flour
1/2 tsp salt
- 1/2 cup shortening
- 1 tb vinegar
- cold water
- Combine flour and salt in a large bowl (use a whisk or fork to 'sift' together).
- 'Cut' in your shortening. You can use a fork, your hands, or this handy tool whose name has momentarily escaped me...
- 'Cut' your shortening till your dough is pebbly like coarse sand. Now roll up your sleeves and mix in the vinegar with your hands.
- Add 1 Tb water (I use a small cup of ice water, cold is important!) then knead with your hands. Continue adding water 1 Tb at a time until dough clumps together and all the little floury bits are mixed in.
- Now you can either 1) make a pie crust or 2) roll into a ball and wrap snugly with plastic wrap. Keep in your fridge for 2-3 days.
To make crust:
- Flour your work surface - alot. Don't be stingy. Flour your rolling pin. Place your ball of dough on floured surface and sprinkle on a little more flour.
- Begin rolling by starting in the middle and going out in one direction. Then middle and out in a different direction - this helps in making an uniform shape. After every couple 'roll's move your dough around and flour all surfaces. You want the dough to be approximately 1 inch larger than you dish.
- Place rolling pin in the middle of your dough, carefully fold over one side. Transport your dough onto the pie plate.
- Gently press dough onto the bottom and sides. Trim dough around the edges, a little bigger than your pan.
- Now, make it pretty! There is the stand-by fork method, but this is what I prefer. Use the index finger of your left hand, and the index finger and thumb of your right hand. Manuever the dough to make a point: Work your way around the dish.
Ready to go!
Now just follow your recipe - bake first, or fill & bake!
I made a pecan pie - pretty! Which will not, for some reason, load correctly! Sorry!! Always remember, dough shrinks as it bakes -that's why you keep the dough a little bigger than your dish.
This recipe is linked to Foodie Friday