The Perfect Pie Crust.

23
Mar
2013

categories: Pies

That title doesn’t lie. I have been using this same recipe since I was eight years old- that’s over half my life! (Twelve years, to be exact.) You will never need another pie crust recipe after this.

Of course, I’ve changed bits and pieces of it here and there over the years, but essentially, it remains the same. It’s not my own recipe- if I was developing recipes at eight years old Moncler outlet I can assure you I would not be a music major and in fact, be at pastry school. (Or already working full time at Disney, whatever.)

A bit of background: Every year as a child my family would take a fall trip to Colonial Williamsburg. Colonial Williamsburg is best in the fall because everyone else is trying to take last-minute beach trips and then there are the weird, slightly nerdy families like mine that go to a living history museum. I highly recommend it.

On one of those such trips, I purchased a book told from the perspective of a (real) eight year old girl at the time of the American Revolution. This book included a pie recipe, and as eight year old me often did, I dreamed of this recipe until I could go home and make it.

And now I am sharing it with all of you.

This pie crust has it all- flaky layers, golden brown edges, and goes perfectly with apple pie, a la mode.

Or just apple pie in general. Or just plain crust; pre-baked. I mean what. I don’t eat unbaked pie crusts, what are you talking about?

It stars your basic cast of pie crust characters: Flour, salt, an egg, and some sort of fat. Butter is my fat of choice. It makes the crust flakier, fluffier, and melt-in-your-mouthier. Simply mix your flour and salt, and cut in your fat. I start with a pastry cutter (or two knives here in Florida) and then I mix with my hands. Once that’s all crumbly and mixed, I drop in water until it’s all together and mixed well. I chill the dough to congeal the fat and make the dough easier to use, then I roll it and fill it and bake it.

Make this recipe, and ditch the frozen crusts.

3 cups all purpose flour

1 teaspoon salt

1 cup (2 sticks) butter

1 egg lightly beaten

1/2 cup very cold water

Combine flour and salt. Add the shortening and cut the mixture with a knife or a pastry blender until it is mealy. Add the beaten egg and 1/4 of the water. Gradually add the remaining water, if necessary, to make a soft pastry. Chill well. On a floured surface, roll out two round crusts about 1/8 inch thick.

5 Comments on The Perfect Pie Crust.

mydearbakes
March 23, 2013 at 10:23 am (4 years ago)

Seriously, your bakes are so amazing! Lovely! =D
Reply
- faithcatherine
  March 23, 2013 at 3:31 pm (4 years ago)
  
  Thanks so much!
  Reply

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