Re: Perfect pie crust every time
PIE CRUST CONTINUED
place ball of dough on the counter and cut into 4 equal sized pieces. Slightly flatten out each piece and wrap tightly with plastic wrap. Put in fridge for a minimum of 1 hour (up to 24 hours is fine). You now have enough dough to make 2 double crusted pies or 4 single crust pies.
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Make whatever filling you plan on using. Example: I always pre-cook my apple pie filling until the apples have lost their crispness and the "sauce" is thick enough. Set aside to cool to room temp.
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When ready to bake, pre-heat your oven to the needed temp.
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Lightly dust a work space on the counter and take only one piece of dough from the fridge and place it on the dusted counter.
Roll out the dough, using a rolling pin, working from the center outwards until you have a size that will fit into the bottom of a 9 inch (23 cm.) pie tin. Is the dough too sticky ? Then VERY lightly dust the dough with more flour. Yes you may use a glass pie pan but you may have to roll out the dough slightly large size. Now, very gently fold the dough in half and in half again. Put the dough into the pie tin so that the "point is at the center of the pie tin. Unfold to fit the pie tin.
If filling is room temp, fill the pie tin. You MAY want to mound the filling toward the center. That's up to you.
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Repeat the rolling out step again with the 2nd piece of dough. Put the top piece of dough onto the pie filling. But it is important that you make a good seal between the 2 crusts. Trim the two pieces of dough so that you have a 1/2 inch over-lap beyond the edge of the pie tin. I always fold the top crust up and over and under the bottom crust. You may now seal the two pieces together. I generally use my left hand thumb and fore finger and the right hand fore finger and press the two hands together making a wavy edge that sticks straight up.
If making a pie that steams a lot (like a fruit pie) you should make vents in the top crust that looks pretty to you.
Put the pie on a flat sheet pan ( this will catch any drips as the pie is baking). Put into the oven and bake as normal, for whatever time and temp is required.
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