Perfect Pie Crust
I call this a Perfect Pie Crust because I find it completely "fills the bill," not only for sweet pies, but for savory ones as well. I experimented a long time to find an apple pie filling and a meat pie filling my family and I would ultimately choose as our favorites. So, no other crust would shine for those pies but this "Perfect Pie Crust." If you don't feel self-assured yet, as we go through the recipe step by step and you continue to practice, I'm sure you will feel more and more confident that your finished pies will sport perfect pie crusts. It does take a little time, but the wonderful-tasting pies will be well worth your loving effort.
Ingredients
1 teaspoon salt 2/3 cup shortening
5 to 7 tablespoons cold water
Method
I cut in the first 1/3 cup of shortening until the mixture looks like cornmeal. The second 1/3 cup will be cut in only until the mixture resembles tiny peas. This step is probably the one most responsible for a flaky, perfect pie crust.
Next, you will add the cold water to the flour mixture, one tablespoon at a time. After each addition, run a table fork down the side of the bowl, and fluff the water/flour mixture up from the center. Continue to add the water this way until the dough is moist enough to hold together.
Form the dough into a ball. Cut the dough in half and form two disks, wrapping each in plastic wrap as shown below. Refrigerate for about an hour or so, removing the disks for about a half-hour before you're going to roll your crusts.
When your dough has been out of the refrigerator for about a half-hour, it's soft enough to roll out. Flour generously your rolling surface and rolling pin, whether you're using a pastry cloth and rolling pin cover or not. If your dough feels sticky, just dust a little flour on it. For an even thickness to your crust, roll from the middle to the edges of the dough, moving around the crust as you do so. Keep testing underneath the crust to make sure it isn't sticking. If it is, just put a little more flour on your surface. The same holds true for your rolling pin. Your bottom crust should be one inch or so beyond the top of your pie plate. I just invert the pie plate measure about an inch, and with a sharp knife, trim the rest of the crust away. Fold your bottom crust gently in half and place it in your pie pan. Carefully open it, smoothing it evenly all around. Please don't stretch it. Trim the crust to the edge of your pie pan, and the bottom crust should be ready for your filling, like in the next photo.
Next, you'll roll out the top crust the same way, just slightly larger than the bottom one. Fold it gently in half and place it over your pie filling, leaving space beyond the pie pan evenly around. Seal the top and bottom crusts by folding the top crust under the bottom one all around. Crimp them together with the tines of a fork or with your thumb and forefinger of your left hand and forefinger of your right hand, as shown below. I like to brush a little water on my top crust and sprinkle with sugar. Make sure to also cut slits in the top, allowing all that steam to escape. Put the oven-ready pie on a large cookie sheet with a lip, so it can catch any drippings from the filling that may bubble over. There's nothing wrong with that, by the way. However, I'd rather have it in a washable cookie sheet than on the oven floor.
You're pie is now ready to be baked, as outlined in the recipe you chose for the filling. I know...there really are quite a few steps. With crust-making, and this is very important, the more you practice, the easier it becomes. So, if you've just made your first crust, congratulations. Be sure to keep practicing, so you can be very comfortable making all kinds of two-crust pies.
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