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Tuesday, May 3, 2011

Preparing for Pies

So, about that pie crust I mentioned last week... I thought I should share it since we're approaching the season of pies. There are some yummy ones to come, so be prepared.

I used to think that making my own pie shell was a daunting task; a chore to complicated to accomplish. I suppose some recipes could be, but this one convinced me that the challenge is not that bad. Sure, it's much easier to unwrap a frozen crust, pour all of the ingredients inside and then toss it into the oven in its perfectly pie shaped foil pan. But one must ask herself if its worth it. I think you know the answer.

This recipe makes enough for two crusts. But if your plan is to make a pie that needs a top crust, then this recipe will just make enough for one.

Pie Crust
(modified from the Miracle Baking Powder Pie Crust)

3 cups all-purpose flour
1 1/4 teas salt
2 teaspoon baking powder
6 tablespoons ice water
1 1/2 tablespoons white sugar
1/2 cup shortening
1/2 cup butter, slightly chilled

Combine flour, salt, baking powder and sugar into a large bowl.
Measure 1/2 cup of the above flour mixture into a small bowl and then cut in the shortening and butter until it resembles coarse meal. Set aside.
Next, stir the rest of the flour mixture in a separate bowl while adding the ice water. Once mixed, blend in the coarse flour mixture until both mixtures are completely combined.
Roll the dough into a ball. Then wrap dough and chill in refrigerator for 1 hour.
After chilled, separate dough into 2 halves. Use rolling pin to flatten each half. Press into desired pie pan.

It freezes well for apx. 1 month.

This may be a beginners pie crust - its that easy. I promise. The end product is a tender, flaky crust that the store-bought one just won't give you.