Tammi's World

This is for BOU....my pie crust recipe

Ok, Ok, Ok.....every time I talk to her, Bou is asking for the pie crust recipe. Here goes. But keep in mind, it is tried and true. If you follow the directions it will turn out as one of the best (and easiest) pie crust recipes EVER. **I'm known for my very good pies. It's my favorite thing to make. Hell, if you show up unexpectly I will probably whip one up just to have with coffee...only takes a moment.**

OK - general directions: The secret to really good, flaky pie crust is NO excess flour and DO NOT TOUCH IT EVER EVER EVER WITH YOUR HANDS! Don't do it, Do Not Do It. Period, end of statement.

You will need: a large tubberware (or knockoff) bowl with a lid that seals. 2 baggies (big enough to cover your hands) or latex gloves (don't ask). Pastry cutter, rolling pin and Plastic cling wrap (Glad Clingwrap is what I use). Oh, and of course - pie plate.

Will make 2 crusts with a little left over:

Ingredients:

Flour - Prefer White Lilly Flour (plain) if you can get it - 4 cups
Crisco Shortening - No Substitution - 2 cups
Salt - 2 tsp
Water - 3/4 cup

Measure water out and place in freezer. The colder the water the better.

Combine and cut in (with pastry cutter) flour, Crisco and salt. Do this directly in the large tubberware bowl. Continue cutting until blended well. Will be kinda lumpy.

Pour water on top of lumpy stuff. Put lid on bowl and shake the shit out of it. Seriously, shake shake shake shake. The mixture will begin to form a ball. It mixes itself. No kneading, no mixing - just shaking.

When a ball has formed and all the stuff is off the bottom of the bowl - just keep shaking. You'll know when it's done by looking at it. It is a wonderfully formed ball-o-dough.

Spread out a couple of sheets of clingwrap on the counter. Tear off a couple of other sheets - same size. Remove the lid from bowl. Place either baggies or gloves on both hands. Then, and only then, split dough in half and remove one half of dough from bowl and place on cling wrap. Gently smoosh it down and place addition cling wrap on top. Pick up the rolling pin and roll that bad boy out. Roll it thin. You'll need to adjust the clingwrap, but it's worth it. No flour. No real mess. Not dry. Flaky crust.

When dough is rolled out to the desired thickness (not too thick, not paper thin) remove top clingwrap. Carefully, pick up the dough (via the bottom clingwrap) and place in pie plate. STILL WEARING GLOVES OR BAGGIES - Press dough into plate and proceed as your pie recipe requires.

Repeat rolling directions for 2nd crust.

**Hint: if making crust for pudding or cream pie:
Preheat oven to 425 degrees F: bake at that temp. for 5 mins. Then reduce heat to 350 degrees F and bake until golden brown (approx. 5-10 more minutes)

Posted by Tammi at December 16, 2004 01:01 PM