October 20, 2010

Pie Crust

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!

Pie Crust

  • 1 1/3 cup flour

  • 1/2 tsp salt

  • 1/2 cup shortening

  • 1 tb vinegar

  • cold water
  1. Combine flour and salt in a large bowl (use a whisk or fork to 'sift' together).

  2. 'Cut' in your shortening. You can use a fork, your hands, or this handy tool whose name has momentarily escaped me...

  3. 'Cut' your shortening till your dough is pebbly like coarse sand. Now roll up your sleeves and mix in the vinegar with your hands.

  4. 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.

  5. 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:

  1. 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.

  2. 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.

  3. Place rolling pin in the middle of your dough, carefully fold over one side. Transport your dough onto the pie plate.

  4. Gently press dough onto the bottom and sides. Trim dough around the edges, a little bigger than your pan.

  5. 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

& Tutorial Tuesday!

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Our Treasured Home said...

This is the right recipe for this time of year. Great job!

the country cook said...

Now THAT is a beautiful crust! I never get my edges to come out as nicely as that.

Bloggymom said...

I love homemade pie crusts!!

Beautiful edge.


I have a recipe just like this and it's SO yummy. It's from my mother-in-law (they only difference is no vinegar.)


I have a recipe just like this from my mother-in-law (only difference is no vinegar)! :-)