RECIPE: If I weren't pie crust -challenged, I'd try this: REC: Blackberry (Or Other Berry) Pie

RECIPE:
Meryl: Here's my mom's foolproof easy pie crust: Mrs. Hedges Pie Crust

(named after the neighbor who gave her the recipe, but I've seen it under many names.) It's easy to handle, and the vinegar keeps the pastry from getting tough, even if you overwork it.

Cut together with 2 knives or a pastry blender, (or pulse in a processor), until mixture resembles coarse meal:

3 cups flour
1 1/2 cups vegetable shortening
1 tsp. salt

Mix separately:
1 egg
1 Tbs. vinegar
5 Tbs. water

Stir into the flour mixture until just combined.

Best to chill an hour before rolling out.

Makes 3 single crusts, or 4 small ones

 
Thanks, Joe,it's the rolling out part I hate.LOL.(I still have to try Marsha's pat in the pan ones)-

By the way, can I use butter intead of shortening in this pie crust?

 
Yes, you can use butter but it's trickier to roll out because it softens so easily. This one

is so easy to roll that you'll learn to love rolling, LOL.

If I can talk you into it, here are some rolling tips to build your confidence:

Start with the dough formed into a neat disc shape; even it up by rotating it on the board, cupping the edges with your palms.

Turn the dough 1/8-turn with each pass of the rolling pin (this really helps keep it round.)

Flip the dough at least once so both sides stay floured.

Once rolled out, fold in quarters, transfer to the pan with the point in the center, and unfold.

As a reward, put any scraps on a cookie sheet, sprinkle with sugar and cinammon, and bake alongside the pie for snacking.

 
Thanks a lot for the instructions, Joe, they're excellent. One question:

When you say to fold the dough in quarters, is it side to side and top to bottom, as in envelope-style?

 
Not really. Fold the circle into a half-circle, then into a quarter-circle. This makes it easy to

position by putting the point right in the middle of the pan, then unfolding.

 
My tried and true piecrust ..very easy to handle, flaky, good

2 1/2 cups flour
1 T sugar
1 T salt
1 cup lard or shortening
1 egg yolk beaten and enough milk to make 1/2 cup

mix flour, sugar salt and shortening until crumbly. Add egg and milk and stir with fork.

1 double crust pie shell

 
meryl, i've found rolling it out on a lightly floured tea towel works like a charm! once it's rolled

you can lay your rolling pin across the middle, pick up the towel and drape your dough over the pin and easily place it in your pie dish. give your towel a good shake before you use it to get rid of any fuzzies smileys/wink.gif

 
Here is my secret for for super quick and easy as pie crust:

Pillsbury or Trader Joe's refrigerated dough. While they are not exactly like homemade, they are high enough quality to enable the pie crust challenged to join in the fun!

 
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