Though I have made many pies and crusts over the years, I can't say they were all success's; in fact some have been complete failures. I might have even shed a few tears over them. The thing is that my husband and kids love pie; as do I. In fact we would rather have pie then cake. So I have been determined to master this domestic right of passage, even if it brings me to tears.
Lemon meringue,pumpkin and apple are a few of our favorites. Breakfast, lunch or dinner you will find us enjoying their sweet delights. I can't imagine why anybody wouldn't like pie. If you are one of those strange people, I am sorry, but we just can't be friends anymore.
Though I love pie I have to admit that I have a love/hate relationship with pie crust. Many times I have attempted to make pie crust in the hopes of having that flaky, buttery bite;(and also bragging rights) but it seemed it was not meant to be as over and over again it would crumble into pieces under my hands.
I quickly took the hint and gave up putting my time and effort into something that I was clearly not going to master. Pre-made pie crusts became my new best friend. Though I still enjoy a good store bought pie crust, I couldn't admit defeat so easily to my delicious homemade foe. So I have gone back into battle and I am pleased to announce I have been victorious!
Here is what I have learned and how I make my crust:
1. Combine all your ingredients in a food processor. It gets everything to the right consistency.
2. Make sure your ingredients are all cold: water, butter; I even put my flour in the freezer.
3. Slowly add water. You can't take it out but you can always add more. I found my problem was that I was adding too much and it would cause the dough to become crumbly and fall apart. If this happens to you add more flour.
4.When you have formed your dough into a ball put it in the fridge for at least an hour before rolling.
It may be hard when you pull it out but once you start rolling it will start to soften and become pliable.
5.Roll it out as thin as you can. If it's too thick it will become too hard to eat.
6. Leave about an inch of crust on the edge, then double over to form edge.
7. Form ridges with your thumb and fingers around the edges.
8. Put foil on edge of crust to keep from browning in the oven.
9. Keep in the fridge until you are ready to put the filling in.
10. Use left over crust to make cinnamon and sugar crisps( roll out leftovers and simply top with cinnamon and sugar and put in the oven till cooked through about 5 min) Enjoy with ice cream or while your waiting for your pie to cook!
Here is the recipe I use thanks to Ina Garten. I've switched out the shortening for coconut oil. I just can't do shortening. Butter yes. I use 2 cups of whole wheat flour 1 cup of all purpose.You could go whole hog if you want and use all whole wheat, its up to you. Believe me, you won't even miss it. I also usually double the recipe so I don't have to make another mess and keep it wrapped up in the fridge ready to go whenever we have to eat pie.
If you have ever had dreams of making your own pie crust, don't give up! Dreams do come true! ( You just might have to work at them a while:)
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