Looking for quick help-pie crust.

[floridafam]

I want to make an apple pie for DH to have when he gets home from work. My MIL makes the best pie crust. She only uses flour, oil and water, I think but I don't remember how much of each.

DH is going to be working a lot these coming weeks. There is almost no power in the area and people are already calling the local radio stations to complain about their cable being out.

Any help would be appreciated. I may not have internet service for long so I'd love some quick help.

Thanks again.

 

[petchie]

found one that is like how my mom makes it

http://online-cookbook.com/goto/cook/rpage/000BD4

and one without milk

http://www.recipesource.com/desserts/pies/no-fail-crust1.html

 

[pumba]

found this on the web.......Hope it is the right one for a two pie crust

8 OR 9 INCH - 2 crust pie shell:
1 3/4 c. flour
1/2 c. oil
3-4 tbsp. cold water

 

[Nicolepa]

Here is my recipe. The key to a good pie crust is to not overwork it. Only roll the dough out once, if for whatever reason (rips etc) you feel the need to roll it out again, then start over. Rerolling the dough will guarentee a tough crust. Since you are in Florida add an ice cube or two to your water, that is the only way you will get it cold enough. (Tip from my Floridian MIL who gave me the recipe).

1 Cup Crisco
2 Cups Flour
4 Tablespoons Cold Water

1. Cut shortening into the flour until the partilces are the size of small peas. Use a wire pastry cutter and large mixing bowl.

2. Sprinkle in the water, 1 tablespoon at a time. Use a granny fork to toss the mixture together until the pastry almost cleans the sides of the bowl.

3. Gather half the pastry into a ball. Place on a well floured pastry cloth. Make sure the ball is coated with flour.

4. Gently press the dough together so the sides are smooth. This helps you roll out a nice, round crust.

5. When the pie dough is formed into a circle, roll it around your rolling pin. Unroll into the pie tin or glass pan.

6. Now make the filling.

 

[floridafam]

Thank you.

I think I'm going to try the one from Pumba. That sounds most similar to the one MIL makes. I've gotta make my pie just like MIL or I may never hear the end of it. (just kidding)

 

[Wishing on a star]

Okay experts...

Shouldn't pie crust be made with shortening instead of oil?
Seems that would make a lighter, flakier, less oily crust.

I use Crisco, use a pastry cutter, ice-cold water, do not over work.


Ohhh, I like salt in my pie crust too!

 

[Glynis]

I use both butter and shortening in my crust. Another really important aspect is to chill EVERYTHING you are going to use in your pie crust. All ingredients, rolling pin, bowl, spatulas, etc. Before I ever start I make a glass of ice water and keep it in the fridge until I need it. Also, try not to touch the dough too much. The heat from your hand will melt the butter/shortening before you want it to. You want the butter/shortening to stay in lumps so that when it melts in the oven it creates pockets of air that will make your crust light and flaky. I put my dough in between two sheets of waxed paper to roll it out on, it also makes transferring to my pie plate easier.

Hope this helps. Good luck with the pie!

 

[floridafam]

I always thought I had to use shortening but my MIL doesn't.

Her pie crusts are so GOOD. I hope I can get it to turn out the same.

Thanks, everyone.

 

[nwdisgal]

Oh, why did you post this question? I was trying to get some work done today.

You have some good recipes there to work from. I agree with the people who suggested using solid Crisco shortening. Crisco produces a nice flaky pie crust. If you like something more savory, you can cut in a bit of butter along with your Crisco. Butter tends to add more flavor to a crust, and make it easier to work with. Really it is a personal choice. I recommned making sure your crisco is very cold, and it helps to pre-slice it, into pats (like butter) so you are not working with such a large glob of shortening when you cut it in with your flour. Also, solid shortening (i.e Crisco) is preferable to liquid oil, because the small globs or pockets of solid shortening or butter in the dough actually contribute to its flakiness.

Then, you take your pats of ice cold crisco and cut them into your flour in your mixing bowl with a pastry blender, two knifes, or the paddle attachment of your mixer. Just be sure if you are using the paddle attachment on your mixer to have it on low speed so it doesn't overwork the dough. Cut the shortening in to the dough until it is about the size of peas. Then slowly add your ice cold water. The humidity level and dryness of your environment will affect how much water you'll need. Best to start out with an approximation and look at consistency more than anything. Add water slowing to your bowl and stir with a fork, or again you can use the paddle attachment of a mixer - just make sure it is on a low speed. You want to stop adding water just as your dough comes together in your bowl and forms a ball. Pat your dough into a rough circle and wrap in plastic or wax paper, chilling this in your refrigerator for at least 30 minutes. If you are short on time, you can short cut this by freezing the dough - check after about 15 minutes (you don't want it too hard). When you get ready to roll the dough, try to work on a chilled surface or cutting board. They actually make marble rolling boards for pies - a good investment if you'll be spending a lot of time on this, as is a French rolling pin with tapered ends. Lightly dust your rolling surface with flour (sprinkle the flour like you are side blessing your first born child with water)and the trick is to roll the crust larger than the size of your pie pan with a good overhang on each side of the pan. How thick or thin you roll it is really a personal preference - anywhere from 1/8" to 1/4". The old timers like my mom claim the dough should be rolled thin enough to be almost transparent. but that takes a lot of finesse. I think the most important thing is successfully getting the crust in the pan on the first try. That is what you want to work towards!

Have fun!