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#Pie crust from scratch how to
#Pie crust from scratch free

Then I felt a little silly about what I’d just said about the eleven years of marriage and the learning to drive in ice and snow and all that.Īll this to say, Marlboro Man had to turn BACK around and pull ME out of the ditch, and when we finally arrived back home, the pie crusts were hard as a rock in the freezer. Then the very lightweight pickup began to fishtail and I promptly used my mad ice driving skillz to drive right into a huge snowdrift in the ditch.

#Pie crust from scratch how to

“ After eleven years of marriage out here, I’ve had to learn how to drive in ice and snow.” “ Aww, it’s no big deal,” I said, taking one hand off the steering wheel and leaning back comfortably.

“ I’m so nervous in this kind of weather.” “ You’re so brave,” our friend gushed as I took off down the highway. Because he’s perfect at everything, Marlboro Man got us out, said, “Follow me,” and headed toward our friend’s house in the country. Marlboro Man hooked up a chain to her very lightweight pickup and, knowing how nervous she is about ice and snow, I offered to steer her vehicle out of the snow and drive her home. Of course, I told her we’d be right there, and within minutes we’d loaded up the kids and headed toward our stranded motorist.

#Pie crust from scratch free

She’d run off the highway and was stuck in the ditch, and wanted to know if Marlboro Man and I were free to come help her. Then I got a call from an acquaintance of mine who’d been caught in the blinding snowstorm that hit our country this afternoon. Now, this is how my life works: I intended to freeze the dough for about twenty minutes, allowing it to firm up and make rolling easier for the pie I was about to make for you, my precious, darling, beloved readers. Then seal each Ziploc and place bags in the FREEZER-yes, Sylvia, I’m listenin’ to ya, honey-until you need them. Go around the pie pan pinching and tucking the dough to make a clean edge. Gently press the dough against the corner of the pan.

Step 4 With a spatula, lift the dough carefully from the surface of the counter into the pie pan.

(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. On a floured surface roll the dough, starting at the center and working your way out.

Step 3 When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.

(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.) Seal the bags and place them in the freezer until you need them. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. If you prefer a more substantial crust, separate it in half.*** Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. ***Note: Separating it into thirds will result in three thin crusts.

Step 2 Separate the dough into thirds.

Stir together gently until all of the ingredients are incorporated. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture.

Step 1 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.

This recipe, sent to me by my friend Sylvia, is absolutely, positively a keeper.

Let’s make this blessed, beautiful pie crust, shall we? I was intrigued, and decided to try Sylvia’s recipe and method here in plain sight. I really love flaky pie crust for my pies, and it’s always been a difficult quality for me to achieve, despite most people’s claims that their recipe is the flakiest pie crust in existence. Something dear Sylvia suggested, though, really caught my eye: “ You can even make them ahead of time and freeze them,” she said. I’d seen different permutations/combinations of this recipe before-in fact, I believe my mom’s "Perfect Pie Crust" uses these same ingredients. I have a folder building of the reader recipes I plan to try in the new year, but the one I couldn’t wait to test out was this pie crust recipe, sent to me by Sylvia L., a reader. I figure if someone’s going to take the time to type out and email me a recipe, it’s probably pretty dadgum good. I receive recipes from readers quite frequently, and I read each and every one.