Mom’s Perfect Pie Crust

Whenever I have a baking question, I go to my mom. And when it comes to pie crust, she has the best! Use this crust for any fruit pie, pecan pie, pumpkin pie, cream pie chocolate pie, etc. It is just so good. If you know you have holiday baking coming up, you can also make this in advance, freeze it, and then give it a day to thaw in the fridge. This will save you time, and taste better than anything store bought!

Crust
3 cups flour
1 tsp salt
1 1/2 heaping tbs of sugar
1 egg
Ice water (6 to 10 tbs)
3/4 cup shortening (my mom uses 1/4 cup Crisco, 1/2 cup butter)
Take the flour, salt, and granulated sugar and sift all the ingredients together over a large bowl. Cut 3/4 cup shortening into cubes, or if using Crisco drop in small portions. Place shortening into the flour mixture, a little at a time, working it slowly with a fork into the flour.

You are waiting for the dough to get “mealy”, essentially look like fine crumbs. Add 6-10 tbs of ICE water a little at a time until dough is soft and able to make a ball, but not sticky. If you need more, add more. You want to be able to work the dough, but not have it sticky. Refrigerate the dough at least one hour before rolling. You want it chilled, but not so cold it isn’t pliable.

Divide the dough into two even balls. Once you are ready to assemble the pie, roll out one ball of the dough so it fits the bottom of your pie tin, reaching all the way up the sides. You only want your dough to be 1/4 inch thick, NO MORE! This is not meant to be doughy. Trims off the excess edges so it is nice and neat in your tin. Partial bake the bottom crust 5-7 min at 375 degrees, cool, then add filling.

For the top, put on lattice or full top crust, keeping each piece also at a 1/4 inch thickness. If it is a full top, cut slits into the dough. Make sure to also trim the excess dough. You can always save the dough and make a mini pie in a muffin tin with leftover filling to munch on when you are cooking the big Thanksgiving meal the next day, or just because you want a warm treat. Brush with a beaten egg, the white and the yolk, to give it shine and crunch. Bake for desired pie instructions.

Thanksgiving Apple Pie
Mom and I representing the Bruins, while scheming Thanksgiving dinner 11/15/11
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4 responses to “Mom’s Perfect Pie Crust

  1. Pingback: Macaroni and Cheese Pie | thingsimakeinmykitchen·

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  3. Pingback: The Perfect Brunch Quiche | thingsimakeinmykitchen·

  4. Pingback: Blue Moon Braised Dutch Apple Pie | thingsimakeinmykitchen·

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