Pi Day got me thinking about pies, even though it has nothing to do with the delicious pastry. So, I decided to share some family history and pie crust knowledge. My grandma showed me how to make it when I was about six. The methods and ingredients she showed me had been used for several generations in her family. By the time I was nine, I made my first pie crust by myself. That was a few years ago, so I have had my fair share of practice. One thing to remember about making a delicious, flaky pie crust is to keep the ingredients chilled the entire time before they enter the oven. Also, don’t get intimidated by the process. It is quite doable once the basic techniques are learned. Grandma never actually measured the ingredients. Instead, she would “eyeball” them, which means determining how much is needed by sight. If too much dough is made, it can be rolled into a pie crust and kept frozen for about a month. Another thing that can be done with it is to make cinnamon-sugar “cookies.” Those cookies were always something I greatly looked forward to when Grandma would make pies.
Pie Crust Recipe for One Crust
1 1/2 C. Flour
3/4 Crisco (Or whatever is needed for right consistency)
1/4 tsp. Salt
4-7 Tbsp. Ice-Cold Water
Some people like to put sugar in their crust, but I prefer to not add it. With practice, it will become easier to eyeball the ingredients. A good ratio of flour to shortening is about 2:1, depending on humidity. Salt should be added to the flour and stirred before adding the Crisco. The main things to look for when incorporating the Crisco into the flour are “peas” and cohesion. Peas are little balls of combined Crisco and flour. A pastry cutter is great for mixing the flour and fat. Once the dough is the right consistency, it’s ready for the addition of ice cold water. I use a measuring cup and fill it with ice cubes and water to get the temperature I need. It is best to add the water a tablespoon at a time. It’s impossible to recover dough that is too water-logged. After the water is added, take a fork and stir everything. There is enough water when the dough forms a ball that does not fall apart easily. Try to work the dough as little as possible in order to make it more flaky. At this point, the dough should be chilled in the refrigerator for about an hour. Be sure to wrap it in an air-tight container.
After the dough has chilled, it is time to prepare for rolling. It is best to get all the things you will need before removing the dough from the fridge. Not only will it save some frustration later, but it will make your kitchen neater by not getting grease-hands on cabinets.
Pie Crust Utensil List
Flour
Rolling Pin
Knife
Pie Dish
Fork
Aluminum Foil (to cover and fill)
Sprinkle flour on a flat, smooth surface before rolling the dough. Flatten the ball of dough by going around it with the palms of your hands and fingers. This prevents edges from tearing during the rolling process. This step will have to be repeated a few more times as the dough is rolled, until it is uniform. Dust the rolling pin and surface of the dough with flour to prevent sticking. This must be done every few rolling-pin strokes, so pay close attention. Always roll the dough from the center to the edge. The thinner the dough, the stickier it gets. Pie crust should be thin and even throughout. Place your pie dish over the pastry to check for size. Remember to allow for the sides of the dish and an extra inch for fluting.
Once the right size has been reached, take a rolling pin and roll the dough onto it by starting on one side. This makes the pastry easier to transfer to the pie dish. Carefully unroll the pastry into the ungreased pie dish and cut any excess dough off the sides using the knife. I like to leave about an inch of excess dough so I can tuck it under and flute it easier. It is important to lift the pastry up so that it completely covers the whole surface of the pie dish. A basic, pretty flute is accomplished by crimping the folded dough with the thumb and forefinger. At this point, the pie shell needs to be covered with foil and refrigerated for about 20 minutes.
- Preheat oven to 425 degrees Fahrenheit.
- Take the crust out of the fridge and use the fork to lightly prick the sides and bottom.
- Take foil and gently press it to the surface of the pastry.
- Pour beans, baking stones, or uncooked rice onto the foil to help the shell keep its shape.
- Bake the shell for 20 minutes, then remove the foil and weight.
- Lower the oven temperature to 375 degrees Fahrenheit.
- Place the uncovered crust back in the oven for about 15 more minutes or until golden brown.
Some recipes require putting a filling in after the 20-minute mark in order to continue cooking. A good example would be meringue-topped pie. Custard pies can have a fully-cooked shell prepared unless adding meringue. Fruit pies sometimes require a raw shell in which to bake. If in doubt, always consult the recipe. The beans or rice used will not be edible after using them as weight.
Pie Crust Cookies
To make cinnamon-sugar cookies with the excess dough, I use a 2:1 ratio of sugar to cinnamon. Just roll out the leftover dough and fork it gently to prevent air bubbles. Transfer it to a cookie sheet, then sprinkle it with the cinnamon-sugar mixture and bake at 400 degrees Fahrenheit for about 20-25 minutes or until golden brown. Grandma had a special shaker just for making this delicious dessert. She is almost ninety years old, and I am truly grateful to have her in my life. She has inspired me to bake, and I hope that this knowledge inspires someone else to bake, too.
