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My Pie Crust recipe

Once upon a time, I was terrified of making pies. The crusts never turned out tasty enough, or they didn't flake well, or they didn't fit quite right. Lots of things wrong, is what I'm saying. It's a bit odd, too, since I was using a tried-and-true recipe from my mother, who never seems to have issues with her pie crusts. (She uses flour, salt, shortening and cold water, and hers are always fine. And I don't think she even keeps the shortening cold.)

I of course did what I do anytime I have a question/problem in life, and started doing research on other people's pie crusts. I tried many, from a variety of sources and cookbooks, and finally came close with one or two. The closest fit might have been the Barefoot Contessa's, but only if you cut the shortening in by hand - the "pulsing in a food processor" thing didn't do it for me.

I found out that I liked butter in my pie crusts because YUM! Butter! Not only more flavorful, but more flaky. I found out, too, that an all-butter pie crust didn't entirely work for me. The crust is a bit sturdier if there's some shortening in there. I liked a little sweetness in the crust, too, but just a little. Anyhow, after a bit of tweaking, I came up with this recipe, which makes a double crust pie for a 10" pie pan, with some left over. And I have to tell you that I think it's even better than the Barefoot Contessa's recipe. (Sorry, Ina Garten!)

Kelly's Pie Crust
Makes 2

3-1/2 c. flour
1 T. plus 1-1/2 t. sugar
1-1/2 t. salt
2 sticks (1 c.) cold unsalted butter, diced
5 T. cold Crisco, cut up a bit
ice water

Mix dry ingredients together. Cut in cold diced butter and Crisco. Add enough ice water to get it to come together: start with 1/2 cup, but you probably need about 3/4 cup total. Let rest in fridge for at least half an hour to an hour before rolling out on a floured board. Use in your favorite pie recipes. (Also works for quiche.)




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Comments

( 12 comments — Leave a comment )
lizjonesbooks
Mar. 4th, 2014 06:05 pm (UTC)
Awesome!! :9
kellyrfineman
Mar. 6th, 2014 10:47 pm (UTC)
Thanks!
jamarattigan
Mar. 4th, 2014 06:31 pm (UTC)
I like combining butter with shortening too -- it seems the best way to get both the flavor and texture you want for perfect pie crust.
kellyrfineman
Mar. 6th, 2014 10:47 pm (UTC)
It rolls so much better with the mix, but has superior flavor to all-shortening crusts by a mile. (The sugar probably doesn't hurt, either.)
annemariepace
Mar. 4th, 2014 07:14 pm (UTC)
Butter and shortening here, too. Also vodka.
kellyrfineman
Mar. 6th, 2014 10:48 pm (UTC)
Is the vodka for drinking while cooking, or part of your crust?
annemariepace
Mar. 6th, 2014 10:56 pm (UTC)
Part of the crust. Alcohol evaporates at a different temperature from water and increases flakiness. Here's my favorite recipe: http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html

kellyrfineman
Mar. 7th, 2014 05:00 pm (UTC)
I may give it a go one of these days. I know that Smitten Kitchen experimented with the vodka version and went back to without, but hey, it's worth a try, right?
angeladegroot
Mar. 7th, 2014 04:55 pm (UTC)
Years ago, I battled with a pie crust. It was also my mother's tried-and-true recipe that she seemed never to have a problem with. Well let me tell you, this particular pie crust was as frustrating as a tangle of wire coat hangers and it almost ended up flung against the kitchen wall. I reigned in some self-control and wrestled it into the pan, and wouldn't you know? It was the best pie crust ever. However, since then I've been reluctant to tackle pie crusts from scratch again.
kellyrfineman
Mar. 7th, 2014 04:59 pm (UTC)
I hope you'll try this one. It really is easy-peasy.
rachelpage
Jan. 20th, 2015 04:02 am (UTC)
We usually get that premade crusts, I bet this is a zillion times more tasty!
kellyrfineman
Jan. 22nd, 2015 12:01 am (UTC)
It's definitely tasty, but it takes a bit of time.
( 12 comments — Leave a comment )

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