2/23/14

Grandma's Pie Crust

This week I am focusing on how easy and inexpensive it is to make your own pie crust Today I am sharing my grandmothers recipe for making pie crust.

 If you have been one of those people who buy the premade frozen crusts from the store either in the shell or the unroll it and use your own pan style, I promise the taste does not compare to making your own!

It doesn't take but 5 minutes or so to make your own, and no more flimsy thin crusts !

This recipe  makes enough for a 2 crust pie (such as apple) plus extra for an extra shell crust or for my kid's favorite: Cinnamon Sugar Pie Crust bites! (all depending on how thick you choose to roll your crusts.)

 My next post will be a Master Mix Freezer Pie Crust recipe that will give you up to 7 crusts to store in the freezer at once, and you have up to 10 months to pull them out, thaw, roll and bake! No more trips to the store for store bought! But today lets just make a fresh batch of Grandma's Pie Crust.\

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Grandma's Pie Crust

(Makes 3 crusts)
Ingredients:

  • 2 Cups Flour (plus extra for rolling it out)
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1/3 tsp. baking powder
  • 1 C. Shortening (ok she has Lard written down, so you know it's old!)
  • 1/2 c. water
  • 1/2 tsp. vinegar

Directions:
  • In mixing bowl, add flour, salt, sugar, baking powder and shortening.
  • Mix on low till crumbly.
  • Add in water and vinegar and mix till blended and forms a ball
  • Dump all the dough onto a lightly floured surface.
  • Knead the dough together approximately 5-8 times till the ball is well blended together and smooth.
  • Dough is now ready to roll out.

  • If  this is your first homemade pie crust and need a few extra steps, maybe these will help you out:

  • Divide dough in half. Set one half aside.
  • Roll the remaining half into a ball.
  • Flatten the ball slightly with your hand or rolling pin.
  • Using a lightly floured rolling pin, roll out your pie crust to slightly larger than your pie pan.
  • Fold dough in half
  • Fold in half again.
  • Place folded dough into a pie pan with point of dough in the center of pan.
  • unfold dough till it covers and drapes over the sides of the pan.
  • Press down gently on pie crust to fit snugly into bottom and up sides of pan.
  • If baking as a single crust shell, prick bottom and sides of crust with a fork.
  • Place filling into pie crust. (I am using one of my Freezer Pie Fillings)
  • Roll out second half of pie dough as you did above.
  • Fold in half
  • Fold in half again.
  • Cut off  a tiny bit of the tip of the triangle of folded dough.(this will create a center "vent" hole for the top of the pie) (and yes I forgot to do this step! so I did it later on )
  • Place tip  of triangle over center of pie filling.
  • un fold triangle of dough to cover pie filling.
  • Trim off the excess pie crust from both crusts by running knife along the edge of the pie pan.
  • gently press the top and bottom crust together along the edges of the pan.
  • Crimp with fingers or the tines of a fork the edges together.

Optional:
Embelish if desired.
Roll out the scraps of the pie dough and with a knife, free hand a leaf shape.
Wet the bottoms of the leaf shapes with a tiny bit of water (this will help glue them onto the crust)
Gently place the leaves around the center vent hole of the top crust.
Wrap edges of crust with strips of aluminum foil (to prevent over browning)
Brush top of crust with egg white (optional, but helps make it shiny)
Bake pie according to pie filling recipe.
Mine was a thawed apple filling  so baked it at 375° for about 45 minutes.



5 comments:

  1. Can I substitute coconut oil for the lard/shortening? It's just about the same consistency. Btw, you make this look so easy! Hopefully, this will turn out better than my old recipe, and now I won't have to resort to the pre-made kind anymore :)

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    Replies
    1. Great question! Although I've never tried it, my understanding is that it can be done. It may not come out as "flaky" but it will turn out just fine. It's not an even swap as far as quantity goes. Start with 3/4 cup and then add the add'l 1/4 cup called for (1 cup shortening) if you need it. Since it has a lower temperature for melting than shortening, if you make it on a hot day in a hot kitchen you may want to "chill " the dough after mixing it if your are going to roll it out and bake with it right away. Good look and let me know how it turns out if you try it!

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  2. I want to come and learn how to do your pie crust edges. I've tried that and they never look so pretty. Thanks for this...I'm always on the look out for a pie crust recipe that isn't horrible...trust me, I've gotten the horrible ones! :)

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    Replies
    1. Ok, you are now my new favorite! :) I actually was a little embarrassed about the edges, that they weren't magazine perfect! I hope you like the recipe, I know it's hard to find that perfect one! Let me know how it turns out for you!

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  3. This is just beautiful! I have never tried to make my own. This reminds me of what my grandmother used to make. :-) Thanks for linking up with "Try a New Recipe Tuesday." I hope you will be able to join us again this week. :-) http://our4kiddos.blogspot.com/2014/03/try-new-recipe-tuesday-march-4.html

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