Auntie Em figured the only way to teach someone to “cut in flour” or “roll out a pie crust” is to SHOW THEM. So, Dearies, here is Auntie Em’s video debut. I was brave; it was kind of weird… Be brave and try the pie crust! And leave me a comment here or on my Facebook page, telling me how it turned out.
Homemade pie crust gets a bad rap for being difficult, but really, it’s not. And it’s one of those things that really impresses people; they think you are Martha Stewart or something! (And I don’t mind something that gets a lot of bang for the buck LOL!)
I start from “Nanny’s Good and Easy Pastry” from my Cotton Country Collection, published by the Junior League of Monroe, Louisiana. My mother had a copy and gave me mine for Christmas right after our first anniversary. (in 1981!)
Here’s the recipe.
Measurements in (parentheses) are for a double crust. Italics are my commentary.
1 (1 1/2 c) cup sifted flour (You know I don’t sift it!)
1/4 heaping tsp (1/2 heaping tsp) salt
1 pinch of sugar (big pinch), a must for a good pastry crust (I think this is so funny!)
1/3 c (1/2 c) shortening
3 T (4-5 T) cold water
This just never made enough, so like I said, I start here. I usually don’t measure, but I would use at least the double measurements for a single crust. I like it to hang off the edges of the pie plate to the counter, so I can trim it and evenly turn it under. Plus have leftovers for a cinnamon roll!
What to do:
Stir or sift together the flour, sugar, and salt. Cut in shortening. Sprinkle in ice water and stir till it sticks together. Add water if necessary. Roll out on floured wax paper and shape into pie plate. For a precooked crust, bake at 400 for about 15 minutes. If you are cooking a pie, like pecan or pumpkin, you can “seal” the pie crust by diluting an egg white with a tablespoon of water, brush over the crust, and bake at 400 for about 5 minutes. This will prevent the liquid from soaking into the crust, which causes it to stick to the pan and tear up when you’re serving it. If you are cooking the crust, for a custard or other pre-cooked pie, poke holes with a fork into the bottom and sides of the uncooked crust, and weight it down with some dried beans. This prevents the crust from bubbling up, and keeps it flat.
Auntie Em shows how to cut in flour.
Auntie Em shows how to add water and roll out the crust. (For some reason I kept calling my wax paper “Paper towels.” I meant “wax paper.”)
Here’s what the crust looks like before it’s cooked.
Here’s after it’s cooked. Notice it’s not real brown.
And here’s the pie I made– Grandma Ballard’s Caramel Pie!