Tasty Tuesday: Never Fail Pie Crust
I’ve got a treat for you today! A pie crust recipe. Okay, I know, I know, I know…How many people even make their own crust anymore, right? It’s a challenge to get it right, too much water, not enough…should I add sugar? How do I get it nice and flaky??? My side of the family are die-hard, make-your-selfer’s (and ahem, it better be close to Grandma’s) or don’t make it at all. My husband’s side, not so much. They fall into the “it’s easier and faster to buy one pre-made” camp. Being raised on homemade pie crust, I can taste the difference a mile away. And, in a taste contest, that delicious homemade pastry will win hands-down every single time. BUT. I’m a mama of 5, so I totally get the “faster and easier” component to purchasing store bought. AND, who has the time to trial (and error) a bazillion crust recipes? So I’m stuck in the middle. I always end up making my own. Sometimes they’re good, sometimes not. Sometimes I’m wanting to spew a stream of words not suitable for my Sweet Chickens to hear while trying to get that dang crust into the pan. Been there? ACK! So when I ran across Dana’s recipe for “Never Fail Pie Crust” last week, I was kinda like… “eh”. But then, I tried it. And this time, Mama was singing from the kitchen! Lemme tell ya how happy I was to work with this smooth rolling pie dough. It worked up with the exact ingredients listed…no guessing on how much water to use (serious pet peeve), rolled out like a dream, and baked to pastry perfection. Another bonus is that the recipe makes 4 crusts (3 if you use a deep dish plate like I do). So, make it once and freeze the rest for another day. Now THAT, my friends, is my kind of cooking. Savings often comes in the form of money, but on other occasions arrives in the form of time. This is a “bargain” on both ends. My search is over. I love this pie crust. I did change one small thing in Dana’s recipe, and that was the “fat”, so I’ll rewrite the recipe here. I hope you try it. I think you’ll really like it.
Never Fail Pie Crust
- 4 cups flour
- 1 TBSP sugar
- 1 TBSP salt
- 1 cup butter, softened
- ¾ cup coconut oil, in solid state
- 1 TBSP vinegar
- 1 egg
- ½ cup water
1. In medium-sized mixing bowl, mix together flour, sugar, and salt. Add butter and coconut oil. Using your hands, mix the butter and coconut oil into the flour mix. I break it up with my fingers as I go, try not to mash, but just roll between your fingers lightly. Use a pastry knife if you’d rather. 🙂
2. In small bowl mix egg, vinegar, and water.
3. Add egg mixture to flour mixture. Combine with a fork, fluffing until moist.
4. Divide dough into 4 (3 for deep dish pans) balls. At this point, you can freeze whatever dough you’re not planning to use right away.
5. Remember to handle the dough as little as possible or it may get tough. Lightly flour rolling surface and rolling pin. Roll dough from center out until proper thickness (keep it on the thin side) and circumference for your pan are achieved.
6. Roll dough around rolling pin, and transfer to pie pan. Unroll crust into place. Press bottom of dough to pan. Press sides of dough to pan. Trim dough 1-inch from the edge of the plate. Tuck the extra dough under on the edge of your pan. Now, use your fingers or a fork to create a decorative edge to your pie crust.
Here’s where the tough decisions have to be made: what kind of pie are you going to make?!
If you decide on a cream pie, you’ll need to bake your crust first. Preheat your oven to 400 degrees. While your oven is heating up, use a fork and prick the bottom and sides of the crust. Bake your crust at 400 degrees for 5 minutes. Then cut it back to 350 degrees for another 3 minutes. Just watch it closely, every oven is different. You may find you need to leave it in a hair longer at 350 to get it golden brown.
Should you decide to make a filled pie, then simply follow the directions for that specific pie. I would however, suggest using strips of aluminum foil to cover the edges of the crust during the first half of the baking. This will keep the edges from burning. Better yet, check out one of those nifty pie crust shields over at Amazon. Remember to use your Ebates account to take advantage of additional savings.
Next week we’ll work on somethin’ fill that crust with. 🙂