Pie Crust
I'm not sure where I got this recipe, it is not mine but I am trying to get it published online and thought it was online already. I'm new at this Big Oven so please forgive any errors I make.
I'm not sure where I got this recipe, it is not mine but I am trying to get it published online and thought it was online already. I'm new at this Big Oven so please forgive any errors I make.
- Carbohydrate 94.7193 g
- Cholesterol 25.5125142286 mg
- Fat 46.8683611225 g
- Fiber 4.17000005960464 g
- Protein 12.691 g
- Saturated Fat 18.5817986323675 g
- Serving Size 1 1 Serving (218g)
- Sodium 1590.5974999985 mg
- Sugar 90.5492999403954 g
- Trans Fat 2.40875468939 g
- Calories 860 calories
Step-by-step
- Mix flour and salt in a large bowl. Cut in shortening with a pastry blender until mixture is completely blended and appears crumbly.
- Mix in water, 1 tablespoon at a time, by lightly tossing with a fork. Add only enough water to form mixture into a ball. The dough will be sticky and tough if too much water is added, and it will crack and tear when rolled if too little is added.
- Divide the dough into 2 balls, and roll each out into a circle 1 inch larger than the inverted pie plate.
- Follow these directions for a filled pie. Fold one circle of dough in half, and gently lift. Place into pie plate and unfold. Add filling to pie plate. Fold second circle of dough in half. Gently place over filling, and unfold. With a table knife, cut off excess crust evenly so that 1/2 to 1 inch extends beyond the edge of the pie plate. Fold under the excess dough so that it is even with the edge of the pie plate. Flute the edge of the crust. Cut slits in top crust for steam to escape.
- Follow these directions for 2 prebaked pie shells. Fold circle of dough in half, and gently lift. Place into pie plate and unfold. Either prick the entire surface of dough with a fork, or weight the bottom of the crust with pie weights while baking. Pie weights can be uncooked rice, dried beans, small clean pebbles, or small balls sold as pie weights.
The Perfect Pie Crust: A Baker's Journey
As a busy mom, time in the kitchen is precious. I'm always looking for recipes that are both delicious and efficient, and this pie crust recipe has become a staple in my home. I found it online—I'm not sure where exactly, but it's become one of my most cherished baking secrets. It’s incredibly versatile; perfect for sweet pies like apple or berry, or savory pies filled with vegetables and cheese. The key to this recipe is in the simplicity; using just a few basic ingredients, we create a crust that’s both flaky and tender. The process is remarkably straightforward, even for beginner bakers.
What I appreciate most about this pie crust recipe is its adaptability. You can easily adjust it to your preferences. Need a gluten-free version? Simply substitute the all-purpose flour with your preferred gluten-free blend. Want a richer flavor? Try adding a tablespoon of brown sugar or a pinch of cinnamon. The possibilities are truly endless. It's a recipe that has allowed me to unleash my creativity in the kitchen. I've experimented with different fillings, from classic apple to more adventurous combinations, and each time the result is phenomenal.
The satisfaction of creating something delicious from scratch is unmatched, especially when it comes to desserts. Baking a pie is more than just following instructions; it's a labor of love. There is something so comforting and rewarding about making something from scratch that can be shared with loved ones. This recipe isn’t just about making a pie crust; it’s about creating memories, sharing joy, and savoring the simple pleasures in life. The aroma alone is enough to fill your home with warmth and happiness. Seeing the smiles on my family’s faces as they dig into a warm slice of pie, knowing I made it from scratch, makes all the effort worthwhile. The slightly sweet and buttery flavor of the crust perfectly complements the tangy fruit filling in my favorite apple pie recipe.
Beyond the family gatherings, this recipe has come in handy for unexpected guests or last-minute potlucks. It's quick, it's easy, and it's always a crowd-pleaser. The ability to whip up a delicious pie crust in a relatively short amount of time is a fantastic skill to have. And you will be surprised how quickly you can become a pro with a little bit of practice. So, whether you're a seasoned baker or just starting your culinary journey, I highly recommend giving this pie crust recipe a try. It’s a keeper!
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup shortening
- 6 tablespoons cold water
This recipe is a testament to the fact that sometimes the simplest recipes yield the most satisfying results. Embrace the journey, enjoy the process, and most importantly, have fun!
