Yes, I buy them and I use them and I love them. I’m talking about pie crusts, both those bought in a roll and those in the aluminum pie pans. But not always. Every cook should, I believe, know how to make a good pie crust or pastry.
Today we are looking at several pie crusts, depending on the kind of pie you are making.
The basic pie crust recipe includes flour, a fat, salt, and ice water. The usual ratio is 1/3 cup of fat to 1 cup of flour. Use the plain, all-purpose flour. The fat can be butter, lard, vegetable shortening, cooking oil, or a mixture. I use lard, which makes a flaky crust.
The water should be icy cold, and one way to insure this is to put ice cubes in the cup with the water.
Handle the crust as little as you can to get it mixed. Have the solid fat cold; then, using a pastry blender, quickly cut it into the flour. Consider rolling the pastry on a flour-dusted cloth instead of directly on the kitchen counter. Your pie crust may be easier to handle if you wrap it in waxed paper and refrigerate it for a few hours. When placing the crust into the pie plate, let it fit loosely; don’t stretch it. Roll the excess up or under the edges, and crimp it with your fingers to make a little wall to hold the filling.
Whether you need a pie crust for a meat, fruit, key lime, or chocolate cream pie, you’ll be glad you chose the best pie crust for … Sunday Dinner
Plain Pastry
1½ cups plain flour
½ teaspoon salt
½ cup shortening
4 tablespoons cold water (about)
Sift together the flour and salt, and work in the shortening (lard, butter, etc.) Pour the cold water around edge of bowl, mixing to make a dough that just stays together. Chill (or not); then roll into shape. Makes a double crust.
For a single crust, use 1 cup flour, ¼ teaspoon salt, ⅓ cup shortening, 2 to 3 tablespoons water. (A similar recipe for a double crust suggests 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, 1 cup lard, ice water to mix.)
For cheese pastry, add 1 cup grated cheese to mix before adding the water.
Hot Water Pastry
¼ cup boiling water
1½ cups flour
¼ teaspoon baking powder
½ cup shortening
½ teaspoon salt
Stir together the flour and baking powder. Set aside.
Pour the boiling water over the shortening (or lard, butter, etc.) and stir until fat is melted, smooth, and thick. Stir in the flour mixture. Chill before using.
Quick Coconut Crust
¼ cup melted butter
2 cups canned flaked coconut
Combine the butter and coconut and press evenly in an ungreased 8- or 9-inch pie plate. Bake at 300 degrees for 25-35 minutes until golden brown. Cool. Fill with ice cream; serve immediately. Can be used for chiffon or gelatin filling.
Graham Cracker Crust
1½ cups graham cracker crumbs
6 tablespoons melted butter
½ cup sifted confectioners sugar
1 teaspoon cinnamon (optional)
Combine all ingredients. Press into pie plate and bake at 350 degrees for 10 minutes. Cool before filling. Makes one 9-inch crust.