I know most of you in here probably have mastered a pie crust of your own that works perfect for you! Maybe it's your moms, grandmothers, or maybe you've taken all the best pie recipes and made your own.
Well I'm feeling generous, and want to share a pie crust recipe my great grandma had came up with in the 1920's. (that my grandma had since modified.) This recipe has won my grandma multiple ribbons at state fair pie bake offs in the 90s, and my sister has just won two state pie bake offs this past couple of years using this exact recipe. It defies ALL laws of pastry making, and most of you will probably read the ingredients and instructions and exit out.... but I promise you, if you make this correctly, you will forget about your previous pie crust recipe.
What makes this pie crust so much different than any other pie crust you've made is -- no cold ingredients. Room temperature Butter Flavored Crisco, and boiling water. Yes....boiling water. Everyone thinks you HAVE to use cold water for a flakey sturdy crust -- but if you will see after making this, that is simply not true. My sister made it for her fiance's 88 yr old grandma's birthday, and she was blown away by how good the pie was and was asking how she made the crust. She eventually started a little side business in our hometown making personal pies, before going to school full time.
INGREDIENTS:
2/3 cup + 2 tbsp of Butter Flavored Crisco
1/4 cup of boiling water
2 tbsp of whole milk
1/4 of salt
2 cups + "a little more" of flour
INSTRUCTIONS:
Turn a pot of water on a boil. Mix the salt in the room temperature butter flavored crisco with a fork until well blended in the shortening. Slowly, start pouring the boiled water while mashing it in the shortening with your fork until it starts to mid, then begin whipping until it's the texture of sour cream. Add the milk and continue to mix. Once everything except the flour is well blended, begin adding the flour bit by bit, until the consistency right. This is enough for a double crust or lattice crust pie.
You do not need to refrigerate this. My grandmother never did, and would just roll it out on a floured surface after taking a little break. You can refrigerate it if you prefer though!
If you're not doing a double crust, or making a cream pie -- roll the dough out and make about 1.5-2 inch overlap of dough and the pan. This makes a very big, delicious crust above the filling that really allows you to taste this flakey, buttery goodness. Be sure not to overwork the dough!
I'm sorry I don't have any photos of the actual crust at the moment -- I'll see if I can get some from my fam and I'll update this post.
bon appetit
No comments:
Post a Comment