21
Nov
07

Beth’s Pie Crust

(Makes two crusts)

Our friend Beth, one of the best Southern bakers I know, came to stay with us last weekend. While she was here, she showed me how to make a good (and unbelievably easy) pie crust. I’ve seen two kinds of pie crust recipes in the past – one is basically a list of ingredients with vague instructions like “mix together and roll out.” The other kind cautions you a million times not to handle the dough to the point that you feel guilty for looking at it. Both make me nervous. The benefit of having an experienced crust baker nearby is that they can say, “It’s going to be just fine” to you and show you some handy tricks. Since Beth can’t be around all the time I thought I would print her recipe with a few photos. I’m using it to make a pecan pie for Thanksgiving, and I’ll include that recipe later.

In addition to ingredients, Beth would tell you that the following will help make things easier, though the food processor and the wax paper are the only gadgets that are essential to this recipe:

A food processor (worth getting one if only to make pie crusts)
Two pieces of wax paper
Heavy rolling pin (Marble is preferable)
White corning ware ceramic pie plate (she buys them on E-bay for about $2.00.)

Ingredients:

2 and ¾ cup flour, measured in a liquid measuring cup
1 cup butter flavored Crisco
¼ cup ice water
1 tsp. salt
1 tbs. vinegar
1 egg

Use a spoon to dip 2 3/4 cups flour into a liquid measuring cup (the kind with a spout for pouring). Dump flour into bowl of food processor.

Place Crisco in bowl of food processor with flour. Pulse until it looks like cornmeal.

11-21-07 004

In a small separate bowl and in the following order mix the ¼ cup ice water, 1 tsp. salt, 1 tbs. vinegar, 1 egg. Whisk together.

11-21-07 005

Pour liquid mixture into processor with flour mixture and process in pulses until it forms a ball or is mostly sticking together.

11-21-07 006

Split dough into two pieces. Place one half on a piece of plastic wrap. Use the plastic to turn the dough into a ball. Wrap and set aside.

11-21-07 007

Gather the other piece of dough into a ball and place it between two pieces of wax paper. Pat the ball through the wax paper into a ¾ inch thick disk.

11-21-07 008

Then, using a large rolling pin, roll the disk into a circle.  Roll in the direction of midnight, then 1:00, then 2:00, etc. until you have a circle that is just a little wider than the wax paper.

11-21-07 009

Remove the top piece of wax paper. Then, place the other piece dough side down into a white ceramic pie plate.

11-21-07 010

Tuck the dough along the side of the plate so that lays flat against the bottom.

11-21-07 011

The dough needs to extend beyond the plate slightly all the way around, so gently work areas of excess dough into thinner parts around the pie plate.

11-21-07 012

Using your right index finger, bring dough that is extending beyond plate in so that a slight ridge is formed evenly all the way around the plate.

11-21-07 014

Finally, shape a chevron crust by putting the thumb of one hand (flat so that you can see the entire fingernail) on one side of the dough ridge and the index finger and thumb of your other hand (so that you see the sides of your fingers, like you are about to pinch something) on the other side of the dough ridge. Bring them together until the ridge is shaped into a chevron pattern all the way around.

11-21-07 015

Gather any stray dough from the rim and shape it into the chevrons.

Then finally, gently, using your thumb nail, push excess dough into the curves of the chevrons and gently press the points or each chevron against the pie plate. This will help prevent shrinkage.

11-21-07 016

Now you’re ready to either fill and bake, or use a fork to prick the bottom of the crust and bake to be filled later.

I’m sure there are lots of good crust recipes out there, but this is the least messy and Troy proof (in pastry circles I’m known as “Thunder Hands”). But in this recipe your fingers don’t even touch the dough until you start shaping the top of the crust. I’m finally looking forward to making pies! Let me know if you try it.

Coming soon: Beth’s Pecan Pie recipe.

Advertisements

1 Response to “Beth’s Pie Crust”


  1. 1 George
    January 13, 2008 at 4:35 pm

    Oh, I will have to try this. A couple of years ago I decided I would like to make more pies, but I really struggle with the crust. Thanks for the pointers.

    I have a really good caramel apple pecan pie recipe I should share with you.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: