ISO: ISO the best pie crust - on a quest to conquer this problem

In Search Of:
M

music-city-missy

Well-known member
We had some awesome pies not one or even two times, but three times at Random Order Coffeehouse in Portland. My understanding is that its a 26 year old girl that started with her grandmother's pie crust recipe and it is the most perfect crust I've ever had. So now I want a perfect pie crust.

 
Here is my all time favorite- and it is my Grandmother's recipe

Pie crust is not difficult. You just need to know the right dough consistency and learn not to over work it. My Grandmother used lard and that makes the best crust ever. I generally use Crisco instead but default to lard when I want to really love the pie.

You have to be aware that a pie crust recipe generally cannot be followed perfectly. Sometimes, depending on the temperature and humidity level you must adjust- more or less water, a bit more flour.

Try this recipe and see what you think. It has been in my family for over 80 years.

Crust: 1 cup all-purpose flour
1/2 tsp salt
1/3 cup lard or shortening
about 3 Tbsp ice water
Add half of shortening or lard to flour. Cut in with forks. Add salt and mix until very fine (I use a hand mixer.) Add remaining shortening or lard and beat 1 minute until crumbly. Add the ice water and beat for just a few seconds until water is absorbed and mass starts to ball up. Refrigerate until chilled, roll out and line a deep pie plate. Makes one crust.

 
I like an easy one made from oil. A neighbor told me that it is easy, but tough, but I find it

is the most tender one I've had. Given to me by a retired home ec teacher.

1 1/2 cups flour
1/2 tsp salt
1/2 cup canola oil
2 tbsp milk

Mix dry ingredients together and set aside. Combine oil and milk in a bowl and stir well. Slowly add the two mixtures together until the dough "comes together".

Shape the dough into a flat disk, refrigerate at least 20 minutes, then roll it out between two sheets of wax paper, 1/8-inch thick and use for a one-crust pie.

 
Tough, as in not flakey. I guess the flakes come from pockets of the butter melting, but even tho

it's not flakey, it's def not tought. Very tender.

 
REC: Easiest Ever Mix Crust -- you just can't go wrong with this one... SOOO tender!

Easiest Ever Mix Crust (neverfail!)
Better Homes and Gardens Magazine

Makes two 9” crusts

1-3/4 cups flour
1/2 tsp. salt
1/4 tsp. baking powder
2/3 cup shortening (Crisco)
1/4 cup cold water

In small mixer bowl, combine flour, salt and baking powder. Add shortening and beat with an electric mixer on low speed till ces are the size of small peas (about 15-20 seconds). Add water all at once; beat on low speed just till moistened (10-15 seconds). Form dough into a ball then divide in two. Roll as usual

 
MCM -- the biggest trick is to touch it as little as possible (fingers melt the fat) AND

it helps to chill for half an hour before rolling out.... unless you make the 'Easiest Ever...' recipe I posted above which comes out perfect either way smileys/smile.gif

 
Ha! and Dam*...I had an entire post written and saw this and hit it and lost my reply...

but I'm still laughing. Thanks, Erin.

Now I have to go retype that response.

 
Two more hints: Hamarid suggested grating frozen butter and then

sticking it (and Crisco, if adding that too) in the freezer for 15 minutes before blending with flour. I do that for everything now: scones, biscuits, etc.

Next hint came from pie expert (?) that Pat in NoCA was working a class with. Pat passed along my problem, which is: 100% butter crust "melting" while baking.

Expert said to refrigerate the dough AGAIN after rolling it out, forming and crimping it. It should go in the hot oven as cold as possible to get that steam/layering reaction with the protein & fat.

I haven't had any fruit worthy of a pie since getting that hint, but I know now to give it a try.

I'll see if I can get that expert's name.

 
You must log in or register to reply here.
Back
Top