Pie Crust
I have a confession.
I am not in a committed relationship. Not even slightly.
I am still trying to find that perfect one.
“My” pie crust recipe.
It evades me. I find many that are good, great even, but none that I am prepared to forsake all others for. I know that “my” recipe, the perfect one is out there, just waiting for me to find it. I might rave about the latest recipe, and I do, but I have yet to find “my” recipe.
I “date”, search online for new pie crust recipes, hang out in the kitchen with them even have dinner with them. But I just can’t seem to commit to just one.
I think it is my grandmother’s fault. Actually, I know it is her fault!
She made a great pie crust. And she didn’t share the recipe.
This is the latest in my search. And something about it feels like my Nannie’s.
Though, of course, when it called for shortening my eyes read “butter” because I always think butter is better. And though it didn’t ask for time to chill in the fridge I gave it some.
Just to let us get to know each other a bit better.
And also because as far as I am concerned things can never be too chilled out in a relationship with pastry. Which is why I always use ice water and butter just out of the fridge. However, I am not a fan of the whole cutting the butter into the flour thing, too fussy for me. I dice the butter, cold from the fridge into pieces about half the size of a dice, it might seem like a nuisance but when rubbing it in to get to the coarse breadcrumb stage it really helps if the butter is already small so your fingertips are not in contact with the pastry for too long.
If you want to go a stage further and chill your bowl before you start that would be a great idea. I am not that organised and barely manage to preheat the oven…
When you are mixing the wet ingredients into the dry bear in mind that, as with muffins, it is all too easy to over mix so just combine them, then wrap the bowl in cling film and let it chill in the fridge before rolling. It takes a little time but it is so worth it and it gives you time to start the dishes!
This is a great recipe, and has been great in both sweet pies, Peaches and Cream Pie, and in savoury pies, Chicken Divan Pie, so it may well be that this turns out to be the one… let’s see.
ETA: I kept some of this in the fridge for two days purposefully to find out how it dealt with it. And… I think I might have found my one!
Pie crust ready to be filled and baked!
Pie Crust
(http://allrecipes.com/Recipe/Never-Fail-Pie-Crust-I/)
Recipe makes 2 crusts
- 3 cups all purpose flour
- 1 ½ cups shortening (I use butter…)
- 1 teaspoon salt
- 1 egg
- 1 tablespoon white vinegar
- 5 1/2 tablespoons cold water
Whisk together the flour and salt.
Blend in the shortening (BUTTER!) until the mixture resembles coarse breadcrumbs.
Mix together the egg, water and vinegar. Pour into flour mixture and combine.
Roll dough between wax paper. No extra flour is needed if wax paper is used.
Used as directed in recipe or as desired.
My Mum used to use half butter and half lard, have you tried that? Can you even buy lard these days lol?
You can!! They have it here! I saw it just today. But I wouldn’t eat it, being vegetarian. I think my Nannie used it which is why I can’t settle on “my” recipe.
This is my best for pie crust! Hope you find this to be the best for you? Andi
So far, this is doing well for me, Andi!
Today’s post sounded a bit suggestive … in a fun way.
I can’t say I’ve ever had a love affair with pie crust (or pies) as it’s (they’re) not really one of my favourite desserts but I enjoyed reading your post very much. I’m more likely to use a pie crust for quiche than for a sweet pie.
This crust is good for both as it turns out. And Allan, my husband, did call from school to say he was reading that I wasn’t committed and wanted to know what was going on!
He was kidding, but he says the first couple of lines confused him. oops!
Thanks for the heads-up on the recipe!
You are welcome. And, I think I have found my one!
Pingback: “Off with their heads!” Jam Tarts « Happy Domesticity
Pingback: Chicken Divan Pot Pie « Happy Domesticity
I tried this last night, with a raspberry pie and it was great!
I am so glad!! Thank you for letting me know. I think it is my pie crust recipe now. That said, I am always open to trying others!! I am so pleased that your raspberry pie came out well.