That boy is as flaky as Michelle’s pie crust

It took me a lot of practice to get a really good pie crust. It is easy to mix too much and get a tough crust. I found that it is really important to use a large bowl for best results. At first, I mixed in a smaller bowl and my crusts were tougher and not very flaky. When I moved to a larger, wide bottomed bowl I got much better results.

It’s important to pay attention to the recipe for the pie you are baking. If a recipe specifically calls for a lattice top, it’s because the pie needs the additional venting to cook properly.

For a single crust pie

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup shortening
• 3 to 4 tablespoons cold water

For a double crust pie

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2/3 cup shortening
• 6 to 7 tablespoons cold water

Stir together flour and salt in a large bowl. Using a pastry blender, cut in the shortening until the pieces are the size of small peas. 

Using a pastry blender to cut in the shortening, you want it to be coarse crumbs.

Sprinkle a tablespoon of cold water over a part of the mixture and gently toss with a fork.  Move to the side of the bowl.  Repeat using a tablespoon of water at a time, until all the dough is moistened.

Gently form the dough into a ball (two balls for a double crust pie.).  Flatten the dough on a lightly floured surface. Dust with flour.  Roll from the center out to the edges to form a circle a couple of inches larger than the pie pan. 

Roll the crust around the rolling pin and place it in the pan. Gently ease the pastry into the pie plate. 

I use a small sieve to dust the surface with flour. My metal topped cart and a marble rolling pin help keep the dough cooler while I work with it.

Trim the pastry about 1 inch beyond the edge of the pie plate.  For a single crust pie, fold the edges under and crimp to form an edge.

For a double crust pie, roll out the second ball of dough. Add the filling. Lay the second crust over the top and trim. Fold the crust under and seal. Cut several slits in the top to allow steam to vent.

Patching a tear in the crust and folding the edge to seal the dough.

If the crust tears, you can repair it with a small scrap.  Use the tip of your finger to moisten the dough around the tear with a little cold water.  Lay on piece of dough and gently press it down.

Bake as directed in the recipe.

Blueberries for the win!

This pie was made with prepared filling. I do make pies with homemade filling, but sometimes I appreciate the convenience of making it with prepared filling. I always use two cans and often add fresh or frozen fruit in addition.

Why you don’t want to over mix pastry dough

When you are trying for a light, flaky pastry crust, you don’t want to mix it too much. The more you mix it, the more the shortening is broken into small pieces which then melt when exposed to heat. The shortening helps to prevent long strands of gluten from forming and keeps your pastry from getting tough.

Some cooks like to chill the dough before rolling it out. Chilling also helps the shortening to hold together. I usually don’t chill pie crust when I make it.

Testing the bake

One of my favorite things about making pies is testing the crust bake.  Gently gather all of the trimmed pieces of crust and form them into a ball.  Roll them out into a small rectangle. I transfer them to a foil lined cookie sheet, cut them into squares, and sprinkle with cinnamon sugar.  Bake for 8 to 10 minutes at around 400 degrees (or the temp your pie is baking) or until golden brown. Be careful, they burn easily.

Ready to bake. Lots of lovely layers!