Friday, April 17, 2009

Homemade Pie Crusts

I've made a lot of pies since Sister Davis taught the class a few years ago.  I'm going to share the pie crust recipe that I use.  I made an apple pie yesterday and then for the filling I used Tammy's recipe here.  Since I do the apple filling, I don't pre-bake my pie crust.  However, when I do other fruits and use the filling recipe below, I do bake the crusts first as the recipe indicates. I also am going to try out the whole wheat pie crusts one day.  I'm not the greatest pie maker just as long as it tastes good!



Pie crust:

1 c Crisco
2 c Flour
1/2 t salt
5 T ice water (keep nearby to add at the end)

Tips:

* Put plastic wrap in measuring cup before adding Crisco for easy cleanup
* When rolling out the pie crust roll it between 2 sheets of plastic wrap or wax paper for easy cleanup

Instructions:

In a bowl combine the Crisco, flour and salt and mix with a pastry cutter.  (I don't have one so I just use a fork and a whisk.)  Mix until it looks like small beads.  Then add the 5T of ice water and mix and form into a ball with your hands.  Now using a rolling pin, roll into a circular pie crust!  That's it, it is that easy!  You will need 2 of these if your pie is going to be covered.  (however, I like thin crust, so I just use this recipe and get the bottom and top out of it!)

Place the crust into a pie plate, then add your filling and cover with your second pie crust.  Press the edges firmly together and form them.  (I use a fork for the edges)  Cut slits in the top for venting.  If you have one, use pie shield so the edges will not burn. Or you can use tin-foil. (I don't use anything)

Bake at 425-450 (I think it is just for 15 minutes? - I have to find my old notes lol)



For filling: just mix in a bowl, 4-5 cups of fruit and add 1t cinnamon, 1 1/2 c sugar and enough cornstarch to make it slightly thick.  I was out of cornstarch so I used a few tablespoons of flour.  But I'm thinking 4t of cornstarch would work for the pie filling.  Heat this in the microwave until warm throughout and then pour into your pie crust that is in the pie plate......cover with the top pie crust and bake at 425-450. 

For cobbler: you will make the pie crust as shown above except use 2/3 c Crisco and 2c flour, 1/2 t salt and the 5T ice water.  Instead of rolling it into a circular shape, you will do a large square and then make 2 of these and bake them at 425-450.  Once baked, cut them up into several square pieces and let cool.  Then in a bowl put 5c fruit, 1 1/2 c sugar, 2t cornstarch and 1t cinnamon and heat in microwave until boiling.  In a casserole dish......place the cooled pie crust square pieces on the bottom and then pour the fruit mixture on the top, saving a little for the end (1/2 c-1c)........now put the rest of the square pie crust pieces on top and cover with the rest of the fruit mixture.  It's done!  No baking required......you have your cobbler.

Christian Homekeeping © All Rights Reserved.

4 comments:

candy said...

This looks awesome!!! :)

Christian Homekeeper said...

Thanks Candy! :)

Bev

twocans1 said...

I just participated in a pie contest this week, and they also had a presentation on pie making, tips,etc.. One of the things I gleaned from it to tuck in my pocket, was refrigerating the Crisco that is used, and when the dough is made, also chill it for 30 min. Those things, combined with the all important ICE water, helps to make a flaky crust! I didn't place, but had fun doing it!

Christian Homekeeper said...

Sounds pretty neat Twocans! I may try the crisco in the fridge and then cooling my crusts also and see if I notice a difference. The problem I have with my pie crusts most of the time is they are too flaky and fall apart, although I do pack the apple filling in there lol.

Bev

Post a Comment

Thanks for stopping by my blog. Be advised I do not approve comments that have profanity, advertisements, or rude behavior.

If you find yourself disagreeing a lot with what I say, then maybe you should check your intentions for reading and remove me from your favorites.