{"id":586,"date":"2022-11-08T23:03:36","date_gmt":"2022-11-08T23:03:36","guid":{"rendered":"https:\/\/debslunch.com\/new-recipes\/?p=586"},"modified":"2022-11-08T23:09:08","modified_gmt":"2022-11-08T23:09:08","slug":"perfect-pie-crust","status":"publish","type":"post","link":"https:\/\/debslunch.com\/new-recipes\/perfect-pie-crust\/","title":{"rendered":"Perfect pie crust"},"content":{"rendered":"

Pie crust was one of the first things I was taught to make, and I have always used my mom\u2019s recipe \u2013 3 cups flour to 1 cup butter, with 1 TBLS sugar per cup of flour for a sweet, double crust pie. And I tended to use unsalted butter, which makes a good tasting, but not flaky crust. For flakes you need shortening or lard. Recently I\u2019ve been playing around with both the proportions, and the type of fat \u2013 mom used salted margarine \u2013 and I have decided that I like the original proportions, but with salted butter, plus two TBLS vegetable shortening or lard.<\/p>\n

3 cups flour (unbleached white or whole wheat, or a combo)
\ngood pinch salt, unless you\u2019re using salted butter
\n3 tablespoons\u00a0 sugar
\n1 cup butter, either salted or un- (2 sticks, 16 tablespoons)
\n2 tablespoons vegetable shortening or lard
\n5-7 tablespoons cold water<\/p>\n

Measure the flour, salt and sugar into the bowl of your stand mixer (my favorite method), your food processor, or a mixing bowl. Slice the butter and shortening over the top and combine with the flour mixture, using the paddle attachment of the mixer, by pulsing the processor, or using a pastry blender, 2 knives, or your fingers, until you have a crumbly mixture with no butter lumps bigger than currants. With the mixer or processor running, or while stirring with fork, drizzle in the water by tablespoons, until the mixture just starts to come together in clumps. Stop before you have one big ball. Turn the crust out onto a floured surface and knead lightly to bring it together. Gather it into a ball, flatten into a disk, wrap (in plastic, wax paper, one of your reusable snack\/sandwich bags), and chill for about an hour, and up to 2 days.<\/p>\n

This makes enough crust for 2 single crust pies or one double crust or lattice topped pie.<\/p>\n

For a lattice crust, roll out the bottom crust and ease it into the pie dish. Set the crust in the fridge. Make the filling. Roll out the top crust and cut it into strips \u2013 with a decorative cutter if you have one \u2013 the one I use is actually for making the ruffled edges of lasagna noodles. Pour the filling into the bottom crust \u2013 it helps to take it out of the fridge at this point. Weave the crust strips into a lattice \u2013 use what you remember from making woven potholders for your mom.<\/p>\n

See pictures below.<\/p>\n

Lattice apple pie<\/figcaption><\/figure>\n
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Rolled out piecrust<\/figcaption><\/figure>\n
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Flop the pie crust in half and place it in the pan. Unfold and gently fit into the pie dish<\/figcaption><\/figure>\n
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Crimp the edges – this pattern was made with 2 fingers and a thumb – you can also crimp the edge with a fork. Place the crust in the fridge or freezer while you make the filling<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

Pie crust was one of the first things I was taught to make, and I have always used my mom\u2019s recipe \u2013 3 cups flour to 1 cup butter, with 1 TBLS sugar per cup of flour for a sweet, double crust pie. And I tended to use unsalted butter, which makes a good tasting, … <\/p>\n

Continue reading “Perfect pie crust”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-586","post","type-post","status-publish","format-standard","hentry","category-pie"],"_links":{"self":[{"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/posts\/586","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/comments?post=586"}],"version-history":[{"count":2,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/posts\/586\/revisions"}],"predecessor-version":[{"id":588,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/posts\/586\/revisions\/588"}],"wp:attachment":[{"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/media?parent=586"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/categories?post=586"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/tags?post=586"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}