Foolproof Pie Crust
"From the queen of entertaining in The Hamptons, Ellen Wright's beautiful "Bridgehampton Weekends" cookbook made me religious about perfecting a fruit pie with a crust that supports this delicious experience. I recommend popping in Tony Bennett's "Making of an American Classic" and invite a crowd."
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 1 1⁄4 cups all-purpose flour, plus extra for dusting
- 1 teaspoon baking powder
- 2 tablespoons granulated sugar
- 1 pinch salt
- 1⁄2 cup vegetable shortening
- 1⁄4 cup milk
directions
- Sift the flour, baking powder, sugar, and salt together in a medium-size bowl.
- Cut the shortening with a pastry blender or two knives until the mixture resembles coarse meal.
- You may also use a food processor.
- Add the milk, little by little, working a fork until the mixture comes together.
- Turn the dough onto a lightly floured work surface and roll it out so it is about 1/4 inch thick.
- Do not overhandle the dough.
- Transfer it to a 9-inch pie plate for your pie.
- Or form it into a ball, wrap in plastic, and refrigerate for up to 3 days.
- *Tips from Ellen:.
- To make rolling the dough easier, flour your rolling pin and work surface. Don't be afraid to gently pick up the dough and turn it to prevent it from sticking.
- To transfer the dough to the pie plate, loosely roll the dough around your rolling pin and unwrap it over the pie plate. This prevents the dough from tearing.
- If you are using a food processor to prepare the dough, pulse on and off until the mixture resembles coarse meal. When the milk is added the dough will form a ball. Stop pulsing at this point so the dough isn't overworked.
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Reviews
-
well it was the addition of baking powder that captued my attention, the amounts listed produced a large enough bottom crust for a 9-inch very deep dish pie plate, I made this days ago and froze as I wanted to see if it would freeze well, thawed in the fridge overnight and used it today for a blueberry pie with a crumb topping, this definately has a different texture that a regular pie crust, the baking powder produces a more risen crust, I am going to give it a try using butter in place of the shortening for more flavor, all in all it is a crust I will make again, thanks for sharing Lolly! -
This does make a nice sturdy crust, perfect for pies with juicy fillings. Thanks for sharing!
Tweaks
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well it was the addition of baking powder that captued my attention, the amounts listed produced a large enough bottom crust for a 9-inch very deep dish pie plate, I made this days ago and froze as I wanted to see if it would freeze well, thawed in the fridge overnight and used it today for a blueberry pie with a crumb topping, this definately has a different texture that a regular pie crust, the baking powder produces a more risen crust, I am going to give it a try using butter in place of the shortening for more flavor, all in all it is a crust I will make again, thanks for sharing Lolly!
RECIPE SUBMITTED BY
I am all about entertaining, good food, great people, lovely music to suit the moment, the whole enchilada. Reading recipes when I am at a loss as to what to do, makes me happy. Love to walk, swim for hours, slow dance, salsa, ski when I am out West, and cherish family and friends.
