A good pie crust

Mainegg

I have used this forever and it always come out good for me. the trick is the ice water. It really has to be cold to chill the fats. I have granite counter tops so that helps too. But even long before I got those this worked up nicely. I use this whether it is a sweet pie or savory.
before you do anything fill a cup with ice and water so it is cold!
Pie Crust:
4 cups of flour
1tsp salt
mix together
cut in 1 1/2 cups Crisco and 1/2 cup butter
1/2 cup ice water +/-
I have a pastry cutter but you can use the food processor too. just pulse to get it very coarse.
Then by hand mix in enough of the ice water that it just holds together sometimes it takes the half cup sometimes more, sometimes less. you do not want it wet or crumbly. the Crisco keeps it flaky and the butter gives it nice flavor and golden brown crust. this does 4 crusts so two topped pies or 4 singles.
for the top crust on a sweet pie I always brush with milk and sprinkle very lightly with sugar. it gives a nice finish. this freezes great too. just wrap tightly in saran wrap and then in to a zip lock or vac seal.

Sorry CWM but I promised this to a few people LOL I had to post it :evil:

Sooner Egg

man that brings back great memories of my mom making fresh baked pies, that recipe looks almost exactly like hers....she gave it to me long ago and I have never made it thinking I couldn't possibly make it as well as she did.....great cook, thanks for sharing the picture

Mainegg

I really believe in keeping it simple "KISS" most of what I cook is just tossed together and by a wing and a prayer as my Nana used to say "God willing and the creek don't rise and it will all be good"
sometimes if you handle it to much it might warm from your hands. just stick it in the frig for a few minutes and it will roll out fine. you should give it a try and let us know how it turns out

Ross in Ventura

Thanks for the recipe Julie

Ross

Doug in Eggmonton

I wouldn't swear by it but I think that is exactly the same recipe Randi uses and calls "Never Fail Pastry". It's very close anyway. We also use it for both sweet and savory pies. With you Americans coming up on Thanksgiving I could relay her Pumpkin Pecan pie recipe which is to die for and a tradition at our house if anyone's interested.

Doug

Mainegg

I would love that Doug! it sounds wonderful and the best of both worlds!!

Doug in Eggmonton

Will get on it tonight when I see her.

Doug

hornhonk

Mainegg, have you tried this? It's basically the same but you substitute vodka for half the water. I made an apple pie uaing this and it was amazing!

For one 9-inch Double-Crust Pie. Published November 1, 2007. From Cook's Illustrated.

Vodka is essential to the texture of the crust and imparts no flavor—do not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup).

Ingredients
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
1/2 cup chilled solid vegetable shortening , cut into 4 pieces
1/4 cup vodka , cold
1/4 cup cold water

Instructions
1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.