I’ve made plenty of pies over the years. Apple, berry, pizza (that’s still a pie, right?), but my favorite is pumpkin. Not the taste… I could care less about gourds. It’s purely the simplicity of it all.
Crust. Filling. Bake. Eat.
Easy as… well… pie!
Typically I would have purchased my crust at our local market because let’s face it, the filling comes from a can… I’m really not that concerned about what the crust tastes like. But this year I decided to care and went on a search for the perfect pie crust.
Subject A, or as I like to call it, DELICIOUSNESSAMUNDO, comes from The New Homemaker. Great site, even better crust.
Deluxe Butter Pie Crust:
1 1/4c flour
1/2 tsp sugar
1/2 tsp salt
1/2c butter, cubed
3-4 Tbsp ice water
Cube your butter and measure out your shortening. Stick them both in the fridge, along with a glass of ice water. You want everything to be super cold when you make pie dough. Ideally you should work in a walk-in refrigerator. Seriously.
While everything is chilling, measure the dry ingredients into a bowl and make sure they’re well combined. I used a fork, you can use a sifter. Or you can get all fancy on me and use a food processor for this entire dough-making experience. I won’t judge you :)
Chilled butter? CHECK. Chilled shortening? CHECK. Icey ice water? CHECK.
Good, now you’re ready to start cutting everything in!
Using a pastry blender (or whatever you have: knives, food processor, etc), cut the chilled butter into the flour/salt/sugar mixture. Work quickly, but avoid spilling flour all over the counter. Once the butter is in super tiny bits, cut in the chilled shortening. Again, work super fast and when you’re done, everything in the bowl should be in small balls no larger than a pea.
Next, find your tablespoon and measure in two units of ice water. Mix quickly using your hands. The dough will look dry, but should just hold together when grasped in your hand. If you need to, add more ice water a few drops at a time until the proper texture is achieved. No screencaps of it, sorry. This is a learning process, so you’ll have to figure it out like I did :)
Now, shape the dough into a disk, wrap in plastic wrap, and pop it back in the fridge for at least an hour.
|Wonky picture… apologies!|
After an hour or so, roll out the dough on a lightly floured surface or between two sheets of wax paper. I went the wax paper route because we have grout and I didn’t want dough stuck between the tiles, nor tile pints in my pie crust. I’ll definitely reconsider next time as I had some major issues with sticking. Anywho, roll out the dough to your desired thickness. I like thick crusts, so I made mine barely bigger than the pie dish. Your choice, your pie.
Trim the edges and do some fancy fluting :)
It started to get warm on me, so I had to stop messing around and fill it with canned pumpkin filling.
But not before one last shot.
Straight from the oven!
So, next time you’re about to make a dash for that refrigerator aisle pie crust, don’t! This recipe is so easy and majorly tasty. And I guarantee it will impress your in-laws. Especially if you include some leafs or acorns to cover up your testing gouge :P