Don't let a piecrust intimidate you anymore! Seriously,
this recipe is so easy and foolproof that my 4-year old son
can make it, and it comes out perfect every time!
So, if you think you'll never make an amazing, delicious
piecrust that will be the envy of all your friends, think
again!
Believe me, I feel your pain...I've tried so many different
piecrust recipes in the past and could never get one to
come out right. It's very frustrating!
Then I discovered the BEST and EASIEST piecrust ever! And
now I'm going to share it with you, but only if you promise
to send me a slice of your next awesome pie! (just
kidding...go ahead, eat the whole thing...you deserve it)
This piecrust is so incredible that every time someone
tastes it, they ask me to show them how to make it!
I have actually taught a lot of people just how fun and
easy this piecrust is to make...and even more fun to eat!
Now it's your turn!
I know you've been waiting a long time for someone to step
up and say "ENOUGH! WILL SOMEBODY PLEASE SHOW ME HOW TO
MAKE A PERFECT PIE CRUST THAT TASTES AWESOME SO I CAN STOP
WASTING TIME WITH ONES THAT I HAVE TO THROW AWAY! (BTW: all
caps means you're yelling, that's ok, I've yelled that same
thing many times)
Have no fear! I'm about to answer your prayers. Don't
worry...you will never have to yell again. At least not
about making a perfect piecrust.
You'll learn LITTLE KNOWN TRICKS & TIPS to making your
piecrust stand out above all the others...your pie will be
the first one gone at the next neighborhood party! And
isn't that the best compliment of all???
Don't you think you've waited long enough to make the best
pie ever?
Well, your wait is over...here is the recipe for you to
enjoy!
12 ½ ounces unbleached all-purpose flour = (2
¾ cups)
1 teaspoon salt
2 tablespoons sugar
½ cup vegetable shortening, cut into ½ inch
pieces and chilled (frozen is using a food processor)
6 ounces unsalted butter, cut into ½ inch pieces and
chilled
6-8 tablespoons cold water
By Hand: (this is the way I do it and it comes out perfect
every time!)
1. In a large mixing bowl, combine the flour, salt and
sugar. Work the shortening into the flour until the mixture
is crumbly. Add the butter and continue working until
combined.
2. Mixing the dough lightly, add the water, 1 tablespoon at
a time, until dough gathers together. Flatten into a disk,
wrap in plastic, and refrigerate for at least 1 hour.
By Food Processor:
1. In the bowl of a food processor, combine the flour, salt
and sugar. Pulse several times to mix. Add frozen
shortening and pulse about 8-10 times, until just combined.
Add frozen butter and pulse 8-10 times until the mixture is
crumbly.
2. While pulsing, add water 1 tablespoon at a time until a
little bit of dough begins to hold together when squeezed
in your hand.
3. Turn the dough out onto the counter, gather and squeeze
it together, flatten into a disk, wrap in plastic and
refrigerate for at least 1 hour.
Make It Ahead: Dough can be frozen for up to 1 month.
To Roll Out Dough: On a lightly floured surface, roll dough
out into a circle slightly larger than the pie pan you're
using. Roll pastry around the rolling pin and unroll into
the pan. With the knuckles of your fingers, gently ease the
pastry into the pan, allowing for shrinkage.
Trim the edge with a paring knife and decorate the rim of
the crust with the times of the fork, or you can make
little cutouts with a cookie cutter, and with a little
water, press them lightly around the rim of the pan.
To Prebake an (empty) Pie Shell: (also called blind baking):
Prick the bottom of the pastry lightly with a fork and line
it with parchment paper. Fill to the brim with pie weights.
(if you don't have pie weights, you can use rice, uncooked
of course ).
Bake in a preheated 375 oven for 20-30 minutes.
Remove from oven, take out weights (be careful, they will
be very hot) and parchment, and return to the oven for an
additional 5-10 minutes, until golden brown. Transfer to a
cooling rack. The piecrust will remain crisp for up to 1
day left uncovered on the rack.
TIPS & TRICKS:
1. The Secret to the perfect piecrust is COLD, COLD, COLD
butter, shortening & water!
2. Cut the butter in first, then the shortening. (leave the
shortening in the refrigerator until you're ready for it,
so it stays nice and cold)
3. Leave little bits of butter and shortening in the dough
for flakiness.
4. Use ice cold water...and start with about 6 tablespoons
and go from there.
5. If you have a kitchen scale, use it to measure the
flour. Believe it or not, you'll get a slightly different
measurement when you use a scale rather than measuring
cups. (I've done it both ways, and it still comes out
perfect every time...so you can decide which one to use)
6. When you roll out the dough, roll from the center out
and turn ¼ turn between rolls, and you'll make a
perfect circle! 7. This recipe will make a 2-crust pie (or
2 separate pies), so when you're working with ½ the
dough, leave the other ½ in the refrigerator so it
doesn't get too warm.
Good Luck & Happy Baking!
----------------------------------------------------
Marianne Houck has been baking since she was old enough to
turn on the oven by herself. She is a work-at-home mom to
her 4 1/2 year old son Jacob, and her 2 year old daughter
Jordan. She is an Internet Entrepreneur which allows her to
stay at home with her kids and still make a great income!
Check out how she does it at
http://www.UltimateFreedomTeam.com
