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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Homemade Pie Crust

on September 4, 2014

 

I thought I would share my Homemade Pie Crust recipe with you. I find when I’m talking to people about making pies, they all say they would rather buy the store-bought pie crust than to make it. Now, there are some perfectly good ready-made pie crusts out there, but there is nothing better than making your own.

Listen, it’s not hard at all to make your own pie crust, and the great thing is you can do it in advance. You can freeze them too.

After you’ve made your dough, you want to wrap it well in plastic wrap. Then let it rest in the frig for 1/2 an hour before placing the dough into a resealable bag. Make sure you let all the air out for longer shelf life.

This recipe yields two 10-inch pie crusts. I like to date any dough I’ve frozen so if I have more than one I know they’ll be rotated  When your ready to use your dough, transfer to the frig the night before so it will be ready for you to use.

 

Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Total Time: 45 minutes
Yields: 2-10-inch pie crusts
Equipment: food processor, rolling pin

Ingredients:
3 cups of all-purpose flour
1 1/2 sticks of diced cold unsalted butter
1/3 of a cup of diced vegetable shortening
3 tablespoons of granulated
1 teaspoon of Kosher salt.
2 teaspoons of apple cider vinegar, chilled
4 to 6 tablespoons of ice water

Directions:
Into the food processor add the flour, salt, and sugar and just pulse until all the ingredients are mixed through, a couple of times will do it.

Next, add in the diced shortening and butter. You want to pulse this until the flour looks like bits of pea-size butter and shortening pieces are running all through the flour. Pulse about 8 to 10 times.

After the flour looks like the picture above,  place the lid back on, and with the machine running, through the feed tube at the top, add the apple cider vinegar first, then pour the ice water in slowly. Your only going to add enough water just until the dough comes together. Sometimes it will take anywhere between 4 to 6 tablespoons of the ice water.

Dump the dough out onto your floured board. Be careful to remove the blade first.

With your hands, form the dough into a ball, then flatten into a disk-like above and that’s it. Now just wrap the dough in some plastic wrap and place it into the frig for at least 1/2 an hour.

Once you’ve done this one time, you’ll see how easy making your own pie crust is, and better than that is, how good it tastes.

Roll out dough on a floured surface. Using a rolling pin, apply even pressure and gently roll it from the center out, turning the dough about a quarter turn after a few rolls. Remember to flour your surface and the top of the dough as needed to prevent the dough from sticking.

You’ll want to roll your dough out to about 12 inches in diameter. Use a ruler to make sure. Roll the dough up around the rolling pin, then move the pin over to the pie plate, and unroll.  This is the perfect size for a 9-inch pie plate, so you have a little overhang and have enough dough to flute the edges. Cut off the excess, leaving about a 1-inch overhang. then just fold the overhang under so that there is enough to flute the edges.

Bake Pie Crust:
Preheat oven to 375 degrees F.
Note:  Make sure to chill the pie shell before baking. This ensures the edges will not shrink.
Whether you’re fully baking or partially baking the pie crust it comes down to the length of oven time. That’s the difference between a partially blind-baked pie crust or a fully blind-baked pie crust. 

Snugly cover the edges of the dough using a silicone cover or with foil. Line the bottom with parchment paper and fill the pie with dried beans. Make sure the pie weights are evenly distributed. Bake with pie weights at 375-degrees F. for 20 minutes, or until crimped edge is set but not browned. Remove from the oven. Liftoff the parchment paper with dried beans, keeping the cover on around the crimped edges.

*Dock with a fork around the bottom of the pie crust to prevent bubbling and return to oven. To complete the *blind baking process (partially baked pie crust), return to the oven and bake for another 5 minutes or until the bottom of the crust looks dry.

For a fully blind-baked pie crust, return to oven and allow to bake for 15 to 20 minutes longer, or until bottom crust is golden brown and cooked through.

*Dock: Pricking holes in the rolled-out pie dough allows the steam to escape while it’s baking. Without this, the steam would puff up in bubbles and pockets throughout the crust.

*Blind Baking: Sometimes called pre-baking, is the process of baking a pie crust or other pastry without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling (such as pudding or cream pies) in which case the crust must be fully baked.

Note: For best results, use the frozen pie dough or frozen pie crusts within 3 months. You can also refrigerate unbaked pie dough or unbaked pie crust for up to 3 days. Keep tightly covered with aluminum foil or plastic wrap.

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