6.10.06

My secret pie crust recipe

Okay, so it's not really a "secret," I actually found the recipe on the Crisco web site. Why Crisco? I'm not really sure...I just figured that's what my grandmothers probably used...and then the pie crust turned out so good - why mess with perfection, right?

So, I'm just going to give you the Crisco recipe right from the site, with my "changes" in bold. You all know I can't follow a recipe word-for-word, right? There's always changes...always...

Ingredients

8, 9, or 10-Inch Single Crust
1-1/3 level cups all-purpose flour
1/2 level teaspoon salt
1/2 CRISCO Stick or 1/2 level cup CRISCO all-vegetable shortening
3 tablespoons cold water

8 or 9-Inch Double Crust
2 level cups all-purpose flour
1 level teaspoon salt
3/4 CRISCO Stick or 3/4 level cup CRISCO all-vegetable shortening
5 tablespoons cold water

9-Inch Deep Dish Double Crust or 10-Inch Double Crust
2-2/3 cups all-purpose flour
1 teaspoon salt
1 cup CRISCO all-vegetable shortening
7 to 8 tablespoons cold water

* Peptogirl Says: A couple tablespoons each or several large "pinches" of cinnamon, sugar, and brown sugar

Preparation

1. Combine flour and salt in medium bowl.

2. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. * Peptogirl Says to add in the sugar, brown sugar and cinnamon now.

3. Sprinkle water, one tablespoon at a time. Toss lightly with fork until dough will form ball.

4. Divide dough in half, if making double crust. Press between hands to form one or two 5 to 6-inch pancakes. Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. (Or, if rolling without waxed paper, fold dough into quarters. Then unfold and press into pie plate.)


5. For single crust, trim one inch larger than inverted pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute.

6. For double crust, flour each half of dough. Roll into circles between sheets of waxed paper on dampened countertop. Peel off top sheet for bottom crust. Transfer bottom crust to pie plate. Remove other sheet and press pastry to fit. Trim edge even with pie plate.


7. Add desired filling to unbaked pie crust. Remove top sheet from top crust. Lift top crust onto filled pie. Remove other sheet. Trim to 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape. Bake according to specific recipe instructions. For single baked pie shell, heat oven to 425ºF. Thoroughly prick bottom and sides with fork (50 times) to prevent shrinking. Bake at 425ºF for 10 to 15 minutes or until lightly browned. If recipe calls for unbaked pie shell, follow baking directions given in that recipe.

* Peptogirl Says: For an extra pretty crust, try making a lattice top. And because I suck at giving directions, here are some instructions that I found online. See http://allrecipes.com/advice/coll/baking/articles/482P1.asp for step by step photos (very helpful).

1 On a lightly floured surface, roll refrigerated dough out to 1/4 inch in thickness.

2 Carefully cut the dough into strips approximately 1 inch wide. We are using a small knife to cut the dough, however a pastry wheel will work very well if on hand. A ravioli wheel will give the strips a scalloped edge like pinking shears do to ribbon. Some cooks use a ruler as a guide to ensure straight strips. A ruler is also useful to ensure the strips being cut are identical in width. Some strips can be shorter than others, but try to keep them all the same width.

3 Moisten the lip of the pie with a small amount of water, then begin laying the strips across the pie one at a time. It can be difficult to remove the strips of dough from the cutting board, if this is a problem, roll the strips up (like a rug) and unroll them onto the top of the pie. Press the ends of the strips firmly to the lip of the pie and break off any excess length.

4 Continue the process of placing strips across the pie.

5 Some people like to overlap the strips in a woven pattern; we have opted to arrange them in a more haphazard fashion. Lattice can be made to barely cover or completely cover the pie filling. The amount of filling left to peek through the lattice is entirely a matter of style.

6 Once the pie has been covered with strips, the top can be brushed with egg or milk if the recipe you are following directs you to do so. The lattice top can also be dusted with a cinnamon and sugar mixture.

* Stay tuned for the instructions for my yummy peach and apple pie fillings!

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