Friday, July 6, 2012

Homemade Pie Crust

Pie Crust

Here is my tried and true homemade pie crust recipe.  This is the recipe I have used since I was a little girl.  My family loved my pie crusts, I was never one for learning how to cook dinner but I was all over making dessert!  These are flaky and buttery and delicious!

So this is what you will fill with your new blueberry pie filling that is right at this moment sitting in the freezer.  You can also make a few batches ahead of time and place them in the freezer.  Just take them out as needed.  (Just make sure you separate them before freezing them, otherwise it is pointless to make it ahead, right?!?)

Basic Pie dough

2 cups flour
1 tsp salt
2/3 cup cold shortening
2 Tbsp ICE COLD water (up to 1 additional Tbsp if needed to hold ingredients together)

combine the flour and salt, cut in the shortening, add the water one tsp at a time until the dough forms a ball but is not sticky.  

This is important.  

***The less sticky it is the easier it will be to roll out but the more flour you add and/or the longer you work the dough the tougher it will be.  The less handing the better with this.  It will be flakier and softer and oh so wonderful!  

Then if you want, you can separate into 2 pieces and place in the freezer.  I like to separate the pie crusts into single layers.  This recipe will make 2 layers, or 1 whole pie, top and bottom.

Or place it in the refrigerator until you are ready to use it.  The colder it is, the less sticky it will be.

to roll it out sprinkle a little flour on the counter,

roll it out until it is larger than your pie plate,

in half,

then in half again to make it easier to pick up,

place in your pie plate and unfold,

place your filling in the middle.
You can either roll out another one for a top or make a lattice top like I did.  I just like how they look.    
To get the crust to stick to itself, dab with a small amount of cold water and press together.  This will keep the edges together while baking.  

Happy pie making,

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