Because my husband and I cook and bake a lot, we’re often asked to post recipes on our Facebook page. Pie crust and biscuits are among my top ten requests. I am the baker of this household, after all.
I’ve donned a Sherlock Holmes hat many times in the past trying to find the perfect pie crust. And I thought I’d found the best one until…
Before I mention where I found it, let me tell you how I like my pie crust. It should flake from sticking in a fork from the very first bite, and it should melt in your mouth.
…Well, I finally found la pièce de résistance! On a chilly, rainy day, I happened across Ree Drummond’s show on Food Network television. She mentioned receiving a recipe from one of her readers, and what a wonderful finished product it was. I couldn’t help but try it for myself. And she was right. In my humble opinion, this is the PERFECT pie recipe.
After you try it for yourself, come on back and tell me what you think in the comment section. Happy Baking!
Here are the ingredients and instructions:
1 ½ cups of shortening
3 cups of all-purpose flour
1 whole egg (at room temperature)
5 tablespoons of cold water (put a couple of ice cubes in the dish of water – the colder the better)
1 tablespoon of white vinegar
1 teaspoon of salt
(The following instructions are quoted from Ree’s webpage)
“In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated." The less you handle the dough the flakier it will be.
"Separate the dough into thirds. ***Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half*** (I separate mine in half for my 10” pie plates). Form 3 evenly-sized balls of dough and place each [one] into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
When you are ready to use the dough to make a crust, remove from the freezer and allow [it] to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.” I roll mine in-between two pieces of wax paper. I remove one and place it down into the pie plate, then remove the other. It’s so much easier.
She continues with: “With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.” But, again, you can use my wax paper method to get it into the pie pan with ease.
Voila! The perfect pie crust.
NOTE: Silhouette courtesy of The Sherlock Holmes Museum, 221b Baker Street, London, England