THE PERFECT PIE CRUST

Making a piecrust is quite simple, but it is even simpler to mess it up. I have found that by making the crust totally by hand will help prevent over working the dough and making it tough.

When starting the piecrust it is very important not to have your work area too warm. On hotter days it is ok to refrigerate your bowl and rolling pin if needed.

Add your dry ingredients to a large mixing bowl and with your fingers blend the ingredients well.

Next add your shortening. Coat your fingers in the flour then break up the shortening blending it well with the flour. This will easily take 5-10 minutes.

When you are done, the whole combination should look like coarse sand with little bumps.

Now you are ready to add your water.

If you are given a choice of amounts, like 3-4 tablespoons, always start with the lower amount. You can always add more.

Add the water to the center of your bowl. Using your hands gently fold the mixture together gently pressing to make a large ball.

If you still have some crumbs running around the bottom of the bowl or the dough does not hold together real well after 10-15 folds, add another tablespoon of water.

You know you have enough water added when you have a firm ball of dough that is not sticky and feels slightly dry to the touch.

The whole process will take less that 2 minutes.

Next you will flour your working surface and place enough dough on it for one crust. (usually about a cup to a cup and a half of dough for an average pie plate)

Gently shape the dough into a ball and then press down on the center making a flat disk an inch or so thick.

Flour your rolling pin and place it in the center of your dough disk. Using gentle but firm pressure, roll the dough from the center away from you to the edge.

Pull the rolling pin back toward you applying pressure. Pick up the dough from one edge and sprinkle the work surface with more flour.

Flip the dough over and rotate 90º. Roll again with the same process that you used above.

Repeat this process until you can place the pie plate over the dough and there is at least an inch and a half of dough extending past the edges of the plate. Your dough should be no thinner than ¼ inch.

Gently fold the dough in half and lift onto your pie plate. Unfold and gently push the dough to the bottom of the place.

Trim the edge of the crust leaving about ½ inch overhang.

If you are making a single crust pie, fold the ½ inch overhang in half under itself so that the crust is just over the outside edge of the pie plate rim. It will shrink a bit during baking.

If you are making a double crust pie prepare the top crust like you did the bottom crust. Place your filling in the pie, and then place your crust on top. Trim the outside dough the same as the bottom crust.

Gently press the 2 together and fold in half under itself leaving the outside edge just touching the rim of the pie plate.

Using the tines of a fork or your fingers, crimp the edge shut. Now you can cut your air holes in the top of the pie and bake according to your recipe.