Peach pie in pie crust

Perfect Pie Crust

Perfect Pie Crust

Allergy Egg, Wheat
Meal type Dessert
Misc Freezable
This is a tender, flaky pie crust that is hard-working and not too delicate to accept patching and shaping.

Ingredients

  • 4 Cups flour (all purpose)
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 3/4 cup shortening (Vegetable shortening or 1/2 butter or margarine (cold))
  • 1 tablespoon vinegar
  • 1 egg (large)
  • 1/2 cup ice water

Directions

1. Blending pie crust pastry
Mix flour, sugar and salt. Cut in shortening with pastry blender or two knives until crumbly. Leave some pieces as large as half a walnut.
2. Mix 1/4 cup water and vinegar. And keep rest of ice water close by.
3. Pie crust pastry ingredients
Beat egg into other liquid.
4. Pie crust dough
Mix 1/4 cup water with rest with fork. Slide the forks down the edge of the bowl, and flip the dough rather than stirring. Be gentle. You will want to add more water, a tablespoon at a time until the dough starts to come together. You do not want a particularly wet dough.
Step 4A--Although this step was not in my original directions, I like the folding technique demonstrated in a video on You Tube produced by King Arthur Flour. Look for Pie Crust 101 if you want to try it. It will make your pastry layered and very light.
Preparing pastry
5. Pie crust dough
Divide pastry into 4 portions for 9" or 10" pans or 5 portions for 8" pans. Wrap and chill in refrigerator at least one hour. If not using in 3 days, put in container or ziplock bag and freeze.
Forming and baking pie crust
6. Pie crust pastryrolled out
After chilling, roll out dough with rolling pin to rough circle about two inches larger than pan. Fold dough and place in pie pan for bottom crust. [Alternatively, roll the pastry out between two pieces of waxed paper. I have begun to use this method, and think I prefer it.]
7. pie crust dough in pan
Trim edge leaving at least 1/2 inch above pan. Trim evenly if there are places where the crust hangs down too far. Tuck abou 1/2 inch under the edge of the pie crust. Put bottom (or single) crust in refrigerator for at least 15 minutes before proceeding.) For 2-crust pie, fill pie and roll out top crust. Dip finger in water and run around the edge of the bottom crust. Place the top crust over the filling and pinch the edges all around.
8. pie crust vents
Cut slits for steam to escape at random spots on top of pie. Brush a very small amount of milk over the pie top for a shiny finish. Sprinkle with a spoonful of sugar for a glaze.
9. Bake according to directions for the pie. If edge starts to brown too much, fold a strip of foil around the edge--not covering the center of the pie. [I have since purchased a silicone edge protector which does a terrific job and is simpler to attach than the foil.]
10.

Note

If you are making a single crust to fill later, roll out the dough a for the bottom crust and fit it into the pan, leaving enough at the top to allow for shrinkage. With a fork, make holes in two or three places on the bottom. Layer beans or pie weights (you can buy these little metal "beans" in a kitchen-supply store.) Refrigerate the dough for 15-30 minutes before baking to decrease shrinkage. Bake at 450 degrees for 12-15 minutes, watching closely so edge does not get too brown. You may find it safer (if not exactly easy) to fold aluminum foil into strips and cover the edges of the crust as it bakes. If you are baking a lot of pies, you can buy a "pie saver" made of silicone that will protect the edge.

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