Re: Pies, pies and more pies
Recipe for flaky pie crust (makes enough for 2 double crusted pies OR 4 single crust pies)
4 cups flour
1 tsp salt
1 TBLSP of sugar
1 TBLSP of corn starch
----------------------------------------------------------------------1 1/2 cup butter or Crisco shortening
1/2 cup ice cold water.
1 TBLSP of white vinegar
1 whole egg
----------------------------------------------------------------------
Combine all dry ingredients. Chill in fridge
cut in the shortening/butter until it looks like very small pebbles.
------------------------------------------------------------------
mix together the liquids (after cutting in the shortening)
add liquids to the mix
stir just until it holds together.
-------------------------------------------------------------------
cut into 4 equal size pieces, wrap in plastic wrap, and chill in refrigerator a minimum of 1 hour. (or you may freeze it and save for later)
-------------------------------------------------------------------
When ready to bake, lightly dust a countertop with flour.
Place dough on the flour and roll out to desired size. I use a 9inch pie pan (22cm). You may need to lightly dust the dough to keep it from sticking to your rolling pin.
------------------------------------------------------------------
fold in half and half again. Place in your pan.
You make now proceed in one of several ways.
Blind bake the pie crust at 400 F (205 C) for about 17 minutes. OR
Fill the crust with whatever filling you desire, and then bake as normal (in the case of a lemon meringue pie a top is not needed? OR
You may elect to pour in your filling and add a top crust. (as in an apple pie) bake as normal.
There are several keys to success.
Keep the flour/dough cool.
Use ICE COLD WATER
The corn starch and the vinegar help immensely in keeping the crust flaky.
Use ice cold butter/shortening . Even semi-frozen is good.
If baking on a very hot day, keep everything well chilled, including, the bowl and rolling pin.
Special note: if blind baking the crust, you may want to use pie weights or a layer of dried beans to keep the crust from shrinking.
Good luck, enjoy.