Pie Crust

Yet another recipe I got from over at Recipe Shoebox. That's probably my first go-to blog when I'm looking for a recipe. If she doesn't have something I'm looking for, then I'll search elsewhere.

Anyway, there was a pie I wanted to try to bake and the recipe called for a pre-baked pie shell. Since my sister is usually the pie baker, I didn't have a good pie crust recipe. I meant to pick-up one of those pre-made ones at Target, but ended up leaving the register before remembering that item.

This recipe seemed as good as any, so I figured I'd give it a shot.

It turned out pretty good; I even got some compliments on it. ☺

Yields 2 to 3 9" pie crusts

Ingredients:

• 1 cup shortening
• 2 ½ cups flour
• 1 tsp salt
• 1 egg + cold water to make ½ cup liquid

Directions:

1. Cut the flour, salt, and shortening together until it is mostly the size of peas. Don't overwork the dough! It shouldn't start sticking together.

2. Make a slight well in the flour mixture. Add the egg mixture. Stir with a fork until just barely clinging together. Knead for 15-20 seconds, incorporating some of the loose crumbs. Again, don't overwork the dough! Knead until the dough is just holding together.

At this point, you could cover the dough and use it later, but it's best used right away.

3. Divide the dough onto a well floured pie mat or piece of wax paper. I used wax paper.  Using your hands, pat down the dough until relatively flat. You'll want to flip it over a few times during this process of flattening, reflouring the surface slightly each time.

4. Make sure that both sides of the dough and the wax paper are well floured. Using a rolling pin, roll the crust into a somewhat circular shape. Rotate the whole mat/wax paper a few times while rolling out the dough to help get a uniform thickness.

5. After rolling out to the desired thickness, brush off any excess flour. Gently pick up the entire mat/wax paper, flip it over and center it over your pie plate. Gently release the crust onto the plate and peel off the wax paper.

If making a single crust pie...

6. Trim edge of crust, so it slightly hangs over the edge of pie plate. Roll the dough up over the rim of the plate edge and flute the pie crust. I do this by gently pressing the forefinger of my left hand on one side of the crust between the forefinger and thumb of my other hand on the other side of the crust. Repeating until I've gone around the entire pie. Prick the bottom and sides of the crust with a fork.

7. Bake at 400°F for 8-10 minutes, or until the fluted edge is a very light golden brown.

NOTE: If the crust will be filled with a cream filling that will not be baked further, instead of pricking the crust with a fork prior to baking, place a sheet of wax paper over the crust and cover the bottom with pie weights or beans to help it hold its shape. Also bake it slightly longer - until the edges are a deeper golden brown.

If making a double crust pie...

6. Place pie filling into the pie crust.

7. Roll out top crust in the same manner as the bottom crust. Gently place top crust over the top of the filled pie. Trim excess dough. Pinch the top and bottom crust edges together. Roll the pinched dough up over the rim of the plate edges and flute the pie crust. I do this by gently pressing the forefinger of my left hand on one side of the crust between the forefinger and thumb of my other hand on the other side of the crust. Repeating until I've gone around the entire pie.

8. OPTIONAL. Cut out seasonal shapes with cookie cutters from the leftover dough. Place artistically on the pie. Brush lightly with milk. Sprinkle granulated sugar over the top.

9. Poke a few holes in the top crust to allow venting for the steam to escape. Bake according to the directions for the pie filling. Watch carefully and place foil over the edges or top, if it looks like it is browning too quickly.