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Perfect Pie Crust

A beautiful homemade cranberry apple pie might seem out of reach, but this timeless kitchen art is really simple.



Si Foster shares her top tips drawn from her 30 years of experience making pie crusts



For more from Si visit abountifulkitchen.com
Pie Crust
2 cups flour
1 teaspoon salt
1 cup shortening
½ cup very cold water

Mix flour and salt. Cut in shortening with pastry blender or knives. Add water. Stir with fork until flour is absorbed and ball forms. Flour surface and rolling pin well. Flatten dough with hand to make round pancake shape. Roll out from center to about 1/8″ thickness. Fold in half, lift onto pie plate. Open and shape to pan. Crimp edges. Cut off excess dough. If baking for single crust pie needing baked shell, bake at 375 for 10-12 minutes.



**Hints**
-Dough will be easier to handle if chilled for an hour or so.

-You can cut a circle shape in the dough to make it easier to fit into the pie plate.

-Try rolling the dough around the rolling pin and then unrolling right onto the plate.

-Add as little flour as possible to get light crust (while rolling out)

-Try ½ regular and ½ butter flavor Crisco.

-Some people like to “cut” the flour in with their fingers.

-Don’t cut the flour and shortening too much, the pieces of shortening are what make the crust flaky.

-When making a single crust pie, place dry beans or macaroni into the bottom of the crust to weight the crust and keep it from puffing up.

-If your pie is getting too brown on the edges, take a piece of foil, fold in half to make a square then cut a half circle out of the middle. Unfold and put over your pie.

-Brush beaten egg white over your pie dough before filling with pumpkin to avoid soggy crust.

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