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This is the deal. The other day I was searching through the weekly grocery ads looking for some smoking deals and I came across a deal for ready to fill pie crusts. Normally almost $3 each, but on sale, and with a coupon you could get them for only $1 each. I was like, “Yes! That’s a great deal!” But then it hit me. This is crazy. I could make a pie crust for probably $0.10. Or could I?
I am an avid baker. Spending time in the kitchen with my family is one of my very favorite things to do! But when it comes figuring out how to make pie crust, I just can not do it! Let me paint a picture of how bad the situation is.
One of our very first Thanksgivings together as a married couple, my husband and I went to my in-laws for the holiday. I was so excited to make a special dessert for my new family. Without ever making a single pie before in my life I thought “I can figure out how to make pie curst. How hard can it be?” I made a triple layered pumpkin pie. It smelt delicious and looked beautiful!
I served everyone a gorgeous piece of pie. The layers all held perfectly, the consistency was spot on. Then everyone went in for their first bite. No one could cut through the crust! Out came the stake knives! Stake knives for pie you guys!
Remember, we were newly married so my sweet in-laws, not wanting to hurt my feelings, didn’t say a single word about my rock hard crust. Aren’t they the best!
Needless to say, I have been afraid of pie crust ever since! But this year I decided to tackle the beast head on. Lucky for me a have a plethora of lovely ladies around me who are experts on how to make pie crust perfectly.
With a new motivation to conquer my fears I enlisted my mom to show me how to make pie crust.
Real quick. If you want more quick and easy tips on gourmet recipes that you can make for pennies then you will love these recipes:
Triple Chocolate Naked Cupcakes
Easiest and Tastiest Way to Make Grilled Asparagus
Strawberry Chocolate Kabobs
How to make pie crust
2 cups flour
1 tsp. salt
2 tsp. corn starch
1 cup shortening (Crisco stuff)
1 tsp. vinegar
½ cup very cold ice water
Before you get your ingredients out. Start chilling some water in a bowl or measuring cup with a lot of ice. You want this water to be super cold!
Now we are ready to get started. In a large mixing bowl whisk together your flour, salt, and corn starch.
This is where things start to become important. The number one tip when making a flakey pie crust is to not over work the dough. We are going to try and do as little mixing as possible. Are you ready?
Using something like this pastry cutter might make the job a little easier.
Next, plop in your shortening. Using two knifes, criss-cross each other to chop the shortening into small pieces. They don’t need to be super small. We are looking for marble sized pieces. Don’t get too carried away with this. Some pieces might be a little bigger and that’s okay.
Take 1/2 cup of ice cold water and mix with vinegar. Make a well in the center of the mixture and poor in water. Using a fork, lightly mix together the flour mixture and water. Again, do not over mix. As soon as the water has been absorbed in the mixture, stop mixing. This is key!
It’s not going to look completely combined. That’s what we want. There will be big balls of dough and pockets of loose flour. It’s all good. Don’t you worry!
Lay out a large piece or two of plastic wrap on your working surface. Dust with flour. This is where you are going to be rolling out your pie crust. Using this plastic wrap technique makes it really easy to move and handle the pie crust without it breaking and falling apart.
Gather the balls of dough into one large ball. Don’t mix, just press the pieces together with your hands.
You aren’t going to use every last piece of flour or dough from your bowl. This is what was left after I pulled my dough together.
Place the ball on your prepared plastic wrap. Dust the dough ball with a little more flour, cover with some more plastic wrap, and start rolling out the dough into a large circle using a rolling pin.
As you are rolling it out, if you see the edges of the circle start to break apart, you can use your hands to press it back together.
Take the top layer of plastic wrap off your dough and carefully flip the crust onto your pie pan.
You did it! Now just mold your crust to look the way you want it and you are all done! What I did was trim off the excess dough, folded about a ¼ in
ch of the dough under itself, and then used my fingers to fringe the edges.
If your pie recipe calls for a pre baked pie crust this is what you need to do.
Preheat your oven to 450 degrees. Poke tiny holes using a fork in the base of your crust. Then using skinny strips of tin foil cover the edges of your curst and bake for about 8 minutes.
Remove from the oven, uncover the edges and brush the edges of the pie crust with a little egg white that has been whipped with water.
Put back in the over for about another 5 minutes until crust is golden brown.
Now you have a perfectly flakey pie crust ready to be filled with deliciousness!
Do you have any tips for making the perfect flakey pie crust? What is your favorite kind of pie? Let me know in the comments below!
Talk to you later! xoxo