Mom’s Perfect Pie Crust
I’ve never tasted a piecrust –ever – as flaky as my mom’s. Her secret? Crisco.
I also believe that there’s something in the way that my mom makes her piecrusts that make them special – she doesn’t own a Cuisinart, and chooses instead to use a pastry cutter, the same one that she’s had for decades.
As a result, her pie crusts are never over mixed, and always – every single time—turn out just as they should. Even when she makes pies that might make a piecrust soggy, such as her fabulous Paper Sack Apple Pie, her crusts stand up to the apples and cinnamony-sugary goo perfectly. The crust on the bottom is just as crispy and flaky as the edges.
This is the recipe that she always uses. You can use the Cuisinart, like I do, if you don’t have a pastry cutter (which I have, but I’m just lazy).
Pie Crust
From Better Homes & Gardens Cookbook
For one nine or ten-inch double-crust pie, one eight-inch lattice-top pie, or six to eight tart shells.
2 cups sifted all-purpose flour
1 teaspoon sea salt
⅔ cup shortening
5-7 tablespoons cold water
1. Put flour and salt in Cuisinart and pulse one or two times to combine.
2. Add cold shortening and pulse until mixture looks like small peas.
3. Add water, one tablespoon at a time, until dough comes together.
4. Form into a ball, roll flat, cover with plastic wrap or place in a plastic bag, and chill for 30 minutes to one hour. (For two-crust pies, divide dough in half.)
5. On a lightly floured surface, roll out dough until 1/8-inch thick, and transfer to pie plate with a rolling pin.
See how easy Mom makes this look?
6. Fit loosely on bottom and sides, and trim edges to approximately one-inch from the edge.
7. Tuck edges of piecrust under. Crimp edges.
Mom’s tip: Dip fingers in ice water to make crimping easier.
8.
Brush edges with egg wash (one egg, beaten with a tablespoon of water).
Voila! Perfection!
