Pie Crust - Egg Pastry Recipe with Photos
Egg Pastry for a One Crust Pie
At some point maybe we get inspired to bake our own pie and we're determined to do it from scratch. For those who've entered this adventurous stage of life but have little experience in the business of pie making, you'll find lots of step-by-step pictures of the process along with tips on how to keep your recipe attractive and completely edible.
The first time I saw a pie crust made from scratch I was five years old in my Grandmother's warm and aromatic kitchen. Her back facing me, she was busily rolling out the crust for a fruit pie when I asked if I could help. She handed me a glass to use as a rolling pin and a ball of dough and told me to make something out of it.
What Grandmother didn't notice was the dirt which was on my hands from a morning of outdoor play. I was quite disappointed when she didn't bake the creation I formed out of that dirty gray dough. Despite the lesson on the value of hand washing, it was the beginning of a love for pie making that has stuck with me through the years.
Pumpkin Pie with a Homemade Crust
You'll need a
- Large mixing bowl
- Two knives and a fork
- Dry measuring cups
- Measuring spoons
- Rolling pin
- Deep dish pie pan eight or nine inches.
Measuring the Ingredients
Deep Glass Pie Dish - 9 Inch
- 3 Cups Flour - All Purpose
- 1 1/2 Teaspoon Salt
- 1/2 Cup Shortening, Solid, I use Crisco
- 1/2 Cup Butter, Non-salted, Real butter gives it taste
- 1 Egg
- 1 Teaspoon Vinegar
- 1/2 Cup Iced Water
- 1/2 Cup All Purpose Flour, More or less for dusting the counter top and the rolling pin.
Forming the Dough
Instructions for Making the Pie Crust
- Gather all the ingredients to one area of the kitchen to make sure you have everything you need.
- Measure out 3 cups of flour into the sifter and then sift the measured quantity over the mixing bowl. Add the salt and blend together with a whisk.
- Add 1/2 cup of vegetable shortening to the flour mixture. Begin to blend the shortening into the flour using two knives in a crosswise fashion.
- Cut the butter into smaller pieces and repeat the cutting-in process until the flour mixture looks like cornmeal.
- Beat the egg slightly and add 1 tsp. vinegar and 1/2 cup of iced cold water.
- Pour the egg liquid into the flour mix, blending lightly with a fork, stirring just until the dough holds together.
- Divide the dough into two portions. Wrap half in cellophane and refrigerate if making a one crust pie.
- Roll out the other dough ball on a floured surface until it's about 1/4 inch thick and one inch larger than the edge of the pie dish
- To transfer the dough to the pie dish, use a spatula to fold the edges inward, then transfer the dough to pie dish and carefully unfold
Mix Until the Dough Forms a Ball
Work on a Well Floured Surface
Roll Out the Dough to the Desired Size
Fold the Dough Over onto Itself
Fold the Dough Again
Use a Spatula to Transfer it to a Dish
Continue to Unfold the Dough in the Pan
Center the Dough in the Pie Dish
Trim and Fold Under the Outer Edge
Making a Pie Crust with Peg Cole
Finishing the Pie Crust
- Trim the outside of the crust leaving about 1/2 inch of dough beyond the edge of the dish.
- Fold under the excess dough to form a ridge around the outside edge.
- Flute the edge using two fingers of the left hand and one finger of the right hand to form indentations around the outside edge. (See the video)
Flute the Edges with Two Fingers
To Protect the Crust from Burning
- Tear off one long strip of aluminum foil and cut it into three equal strips lengthwise.
- Fold the short edges together to join two long pieces, then add a third piece. Seal the seams by folding the edges over a couple of times and crimp the edges to hold the seam.
- Wrap the long strip of foil around the outer edge of the prepared pie crust.
- Seal the final edge of the foil together around the pie pan after cutting off any excess length of the foil.
- Bend the foil to form a protective rim in order to keep the pie crust edges from turning too brown.
- Fill with your favorite fruit or cream mixture and bake according to directions for the type of pie
Baking a Crust for Pudding Pies
To make a baked crust for pudding type pies, prick the sides and bottom of the crust with a fork, then bake at 400 degrees for ten to twelve minutes until golden brown.
For pumpkin or custard pies that need to be baked, do not prick the crust. Add the ingredients and bake according to the recipe directions.
Making a pie crust from scratch takes a little bit of patience and some practice, but it really can be fun and rewarding. It reminds me of playing with modeling clay as a youngster.
© 2014 Peg Cole
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