Pie Crust

Pie Crust a thing of beauty yet a thing that puts the fear of god in a woman!
Well I did it and it was Fabulous! I made my first pie crust from scratch with this recipe and it was so flaky it crumbed right in my mouth. I snagged the recipe from Deb at Smitten Kitchen. It is the perfect recipe using butter not shortening, there is so much out there with regards to shorting and butter. The thing with shortening is that Crisco took out the Trans Fat well ok now what? I went to a local Market that I like to call the United Nations it has everything from every country in this market, truly this Market is a gift for any cook. So I went there and just bought some Plain Wrap Shortening and the Trans Fats are there Unlike you know who Crisco seriously if it comes to the time when government starts to control what you eat - never mind do not get me started on politics.

Alright here is a Pie Crust Recipe.All Butter Pie Dough From Smitten Kitchen


All Butter Pie Dough 
For one double - or two single-crust pies.
2 1/2 cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks unsalted butter, very cold

Gather your ingredients:
1 cup water, and drop in a few ice cubes; set it aside
In a large bowl whisk together 2 1/2 cups flour
1 tbs sugar
1 tsp salt
Dice two sticks of very cold unsalted butter into 1/2-inch pieces
Get out your pastry blender

Make your mix:
Sprinkle butter cubes over the flour & begin working them with pastry blender, to scoop and redistribute the mixture as needed so all parts are worked evenly.
When the butter pieces are the size of tiny peas - stop.

Glue it together:

Start by drizzling 1/2 cup ice-cold water (but not the ice cubes, if there are any left!) over the butter and flour mixture. Using a rubber or silicon spatula, gather the dough together. You’ll probably need an additional 1/4 cup of cold water to bring it together, but add it a tablespoon as a time. Once you’re pulling large clumps with the spatula, take it out and get your hands in there. Gather the separate damp clumps together into one mound, kneading them gently together. Use the heel of your hand.

Pack it up:



Divide the dough in half, and place each half on a large piece of plastic wrap. I like to use the sides to pull in the dough and shape it into a disk. Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out.
Go to Smitten Kitchen and look at her pictures and tutorial on pie crust..it is amazing



 Roll out your dough:

Here is what to make sure of  "Your dough stays cold". Flour the counter with plenty of four so it does not stick. If the dough becomes soft just put it in the freezer for a few minutes, Cold is essential.
Have your tools ready to use. A rolling pin , a shaker of flour, parchment or wax paper and cold dough. I use my pastry mat to roll so I can turn it easily but you can use wax or parchment paper.
Roll in one direction at a time and slow. There is no rush. If your dough stick's use a scraper to lift and re-flour also flour the rolling pin. You want to start in the middle and go in different directions it takes time be patient. Be generous with your flour we do not want sticking. You want a 12" circle.

I have a pastry mat this makes it easy to turn. A good investment. Another good Kitchen Tool !


You can just fold your pie crust onto your rolling pin and roll it gently onto the pan. Trim the crust or just fold it in . Mine is really rough but I like that. Any holes or rips just paste it together with a small amount of water. 

Now something not addressed on the other site is Pre-Baked or Not? This will depend on your recipe and what it calls for. If you need to pre-baked here are a few tips.

Pre-heat your oven to 375 degrees. Prick the bottom all over the bottom with a fork. Line your pie crust with parchment paper, now fill with pie weight or beans work good!  I know my crust had no parchment to separate the pie from the weights. Had none and this was a mistake.


My crust had little marble marks and was uneven but it was flat. You need to use enough beans or weight to fill the bottom completely.



Ok bake the crust for 15 minutes till it just gets color on the edges. Remove the weight and parchment paper and continue baking until it get a light golden color. Remove the crust  from the oven and cool on a rack until completely cooled. Do not fill a warm crust.