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For all you pie crust challenged people

I just finished making another pumpkin pie, a cake, and now I'm working on our seven layer salad for tomorrow. I will admit it is not the easiest thing in the world to make a good pie crust. After my post yesterday I got several comments about making pies so I thought I'd post some helps for those who might want to venture out and try it instead of buying a frozen one. There are several things that go into making it "just right" or well, at least a workable pie crust. (lol)

First, you must be in a good mood. Stop laughing. No... start laughing is more like it, I guess! Turn on some uplifting music. Tell yourself, "this is going to be a perfect pie crust!" and get started. For those who think I'm kidding, I was always taught that you must be in a good mood to make a pie crust, and it has proven itself true in my life. If in a bad mood you will get irritated when rolling it out and lifting it into the pan and you will more than likely throw it away and start over. So get happy! Hum while you work.

Second, it's extremely important to make sure the water and shortening are VERY cold. And you must complete your pie crust while they are still cold. This is the one thing that most people miss and why they get frustrated. It is next to impossible to make a good pie crust if they ingredients are not chilled. I put my water in the freezer with some ice cubes, and I also put my shortening in the freezer for a few minutes before using.

PIE CRUST RECIPE:

2 and 1/4 cups flour
3/4 cup shortening
1/2 cup cold water (make cup of ice water, put in freezer, then when ready to make dip out 1/2 cup water from the ice water)

I make mine in my food processor as it is much easier, but you can do by hand. If making with processor, take flour and shortening together and pulse a few times until it is course "pea size" crumbs. If doing by hand, cut it in with fork until it is such.

Add 1/2 cup of ice water and mix with fork. Press together in ball and divide in half. Flour board or clean counter and roll out to desired size. You may need some of the flour to roll it out on top without sticking, but do it very lightly...just enough.

Carefully fold in half and place into pie pan. Cut around edges and crimp as desired. If there are gaps in pan just fill in and press. This will give enough for 2 crust (top and bottom pie) or two one crust pies. Follow whatever directions you have for whatever pie you are making. Last thing to do to give it an extra special touch is -- wash hands well, take small dish of milk, dip two fingers in milk and dab around outer edges of pie crust before baking.

Questions? Got yourself in a fix? Email me! PastorDeanna@aol.com

Comments

Sharon said…
Great minds...
I too am making a Pumpkin Pie; cake, and 7 layer salad today.

And, I just cleaned out my spices in my pantry last week. (Which too was something needing to be done & desired for a long time!)

Happy Thanksgiving!

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