Pie crusts are cases made of pastry dough that contains fillings of various sorts. These can be sweet or savory. The important point in the preparation is in getting a flaky crust after baking but this can be achieved if the instructions are followed carefully. There are many variations in making pie crusts these days including going organic by using wholesome organic wheat instead of using flour. The main difference is in the texture, color and taste and the nutritional content, however here is the recipe for a homemade original pie crust.
- One bowl
- Rolling pin
- Trimmer or cutter
- 11/2 cup all-purpose flour
- 1/2 teaspoon sugar
- 1/4 cup cold butter, cut into 1/2 inch pieces
- 2 tablespoons shortening, chilled and diced
- 1 egg beaten
- 1/3 cup ice-cold water
- Combine flour and sugar in the bowl using spoon and place in fridge for at least an hour to chill
- Rub in the cold butter and shortening into flour using a cutter or your fingers.
- Do this as quickly as possible until the mixture takes on a sandy appearance.
- Combine the beaten egg and cold water and stir into the flour mixture until a dough forms. Add slowly and use more or less.
- Knead for a few times until a dough is formed.
- Wrap the pie crust well using plastic.
- Chill for 3 hours in the refrigerator.
- Coat the rolling pin with flour to prevent sticking onto the dough.
- Roll out the dough evenly on a board and then line the pie dish smoothly.
- Make sure that the crust is not too thin or else the filling will leak out.
- Trim edges with a cutter or scissors.
- Edges can be rolled back into the rest of the dough to make the top of the pie.
- Roll back the rest of the dough.
- Add the filling and then make the top of the pie.
Tips and Warning
- Keep everything cold so that the butter and shortening will not melt.
- Do not over knead as this will make it tough.
- The sugar will tenderize the crust but you could also use salt or both
- Do not over use the egg / cold water mixture use just enough.
- If the dough gets too hard by refrigerating let it warm up by leaving it out for 10 -15 minutes.
- It may be a good idea to sprinkle some flour on the rolling board to prevent it sticking.
- If while rolling the dough or placing it in the pie dish it tears or splits use your fingers to put it back together or use pieces of dough to replace or patch the holes.
- Use a fork or your fingers to decorate the edges neatly and firmly
- The pie crust should not be tough but delicate, crispy and flaky.
- It is not necessary to grease the pie dish.