I love requests. A reader recently requested a tutorial on how to make things round, like tortillas and pie crust.
pastry blender, but she kept telling me, "You can't teach an old dog new tricks."
Now I make pie crusts using a food processor. Much easier and faster! You'll have a pie crust in no time...
Put 1 1/4 c. all purpose flour and 1/4 t. salt. I love using Real Salt.
Check my post for easy ways to measure shortening ~
ice water through the feed tube while the processor is running. Pastry dough likes to be cold.
Stop the processor as soon as all the water is added.
Notice that there are a few pieces of dough that remain on the bottom.
If you pulse it any more, you risk over-mixing the dough and creating a tough, dense pie dough.
Wrap the dough with the plastic wrap and put it in the fridge for an hour.
Remember, pastry dough likes to be cold.
center of your dough and roll up and out toward the edge.
Start in the center again and roll down and out.
a slightly oval piece of pie dough.
If it sticks to the counter, move the dough across the flour that is already on the counter.
Quarter turn. Repeat. Flour rolling pin if necessary.
You should now have a pie crust approximately 12" across.
Don't worry about the edges not being perfect.
We'll fix that later.
*Glass or dull metal pie plates are the best for a evenly browned bottom pie crust. Shiny metal pans will make your crust soggy.
or kitchen scissors...Now why didn't I think of that earlier?
I'm trying to teach this old dog new tricks!
Loosely roll the scraps, cover with plastic wrap and put back into the fridge. Save for a smaller pie, cut-outs for the top of your pie, or make pie crust cookies.
and push down gently to seal.
Cover your crust with plastic wrap and set in the fridge until ready to be filled and baked.
This will be filled with fresh pumpkin pie filling. Not from a can. Stay tuned for the recipe/tutorial!
What is your favorite pie?
Single Pie Crust
1 1/4 c. all purpose flour
1/4 t. salt
1/3 c. vegetable shortening
4-5 T. ice cold water
Stir together flour and salt. Add shortening. Use a fork, pastry blender, or food processor till pieces resemble cornmeal.
Sprinkle 1 T. of ice water over dough and gently mix with a fork. Repeat moistening dough, 1 T. of water at a time.
If using food processor, pour ice water through feed tube while processor is on till the dough forms a ball. Turn off processor.
Flatten dough into a 6” disk and cover completely with plastic wrap. Put into fridge to chill for one hour.
Shape and bake as directed in individual recipe.