Sunday, June 19, 2011

Homemade Pie Crust

I know I have not posted in awhile I have been very busy, so I going to post a couple of things tonight. Before I get into this post I wanted to thank everyone so much for your comments. I love to hear your suggestion, comments and stories. Keep them coming I love to read them all, so now to get back to my blog posts.

I branched out a little this weekend and decided to make an apple pie this. It was important to me to make sure I made my own pie crust. I think that it just adds a little more to the pie when you make your own pie crust. One thing that I want to do this summer is to make two different pie crusts one with butter and one with shorting and see which one tastes better.

This was an easy pie crust to make and turned out very well. The best part is you can make it and freeze the crust for up to a month. This made me happy, to think that I would be able to make this pie crust in October and freeze it so I would have it ready for the Thanksgiving holiday! If you have not noticed I am a planner.

This recipe uses butter; but like I said check back later to see if butter or shorting.

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks chilled unsalted butter, cut into pieces

To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.

Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.

Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.

To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.

Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.

Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze

The crust once I was done mixing it up.

The finished pie crust. It make alot fo it was perfect for a whole pie.

Another look the pie curst, so delish!!

No comments:

Post a Comment