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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

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.)

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