Classic Crisco® Pie Crust

Classic Crisco® Pie Crust

INGREDIENTS:

SINGLE CRUST

1 1/3 cups All Purpose Flour

1/2 teaspoon salt

1/2 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening

OR 1/2 cup well-chilled Crisco® All-Vegetable Shortening

3 to 6 tablespoons ice cold water

DOUBLE CRUST

2 cups All Purpose Flour

1 teaspoon salt

3/4 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening

OR 3/4 cup well-chilled Crisco® All-Vegetable Shortening

4 to 8 tablespoons ice cold water

DEEP DISH DOUBLE CRUST

2 2/3 cups All Purpose Flour

1 teaspoon salt

1 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening

OR 1 cup well-chilled Crisco® All-Vegetable Shortening

6 to 10 tablespoons ice cold water

DIRECTIONS:

1.

 BLEND flour and salt in large bowl. Cut shortening into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together.

TIP

 Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.

2.  SHAPE dough into a ball for single pie crust. Divide dough in two for double crust. Flatten ball(s) into 1/2-inch thick round disk(s).

TIP

  For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.

3.  ROLL dough (larger ball of dough for double crust pie) from center outward into a circle 2-inches wider than pie plate on lightly floured surface for the bottom crust. Transfer dough to pie plate.

4.

 For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.

5.

 For a DOUBLE pie crust, roll disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out remaining dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.

 

Pre-baking Pie Crusts (Cream Pies)

Thoroughly prick bottom and sides of unbaked pie dough with fork. Bake crust in lower third of oven, at 425°F, 10 to 12 minutes or until edges and bottom are golden brown.

So once again, I have proven that I can follow a recipe.  For those of you that always buy their pie crust from the store, that's OK.  Doing pastry isn't for everyone.  But so far, everyone has said that my pasty is really good.  Flaky and bakes up, really nicely.

Comments and suggestions are ALWAYS welcome

Belly Buttons or in Acadian, Bourriques

Belly Buttons or in Acadian, Bourriques

These pastries, which resemble cinnamon rolls, have been made throughout Acadia for many, many years. Although they are usually given the colourful name Pets de soeurs (literally, nun’s fart), they are also called Rosettes, Rondelles, Hirondelles, Bourriques de vieilles, Bourriques de soeurs or Bourriques de viarges (Rosettes, Slices, Swallows, Old Women’s Belly Buttons, Nun’s Belly Buttons and Virgin’s Belly Buttons).

Crust
3 cups (750 ml) flour
2 tbsp. (30 ml) baking powder
1 tsp. (5 ml) salt
1 tsp. (5 ml) sugar
½ cup (125 ml) lard
1 cup (250 ml) milk

Filling
2 tbsp. (30 ml) butter, softened to spread on pastry
1 cup (250 ml) brown sugar

Sift the dry ingredients together. Blend in the lard to form a coarse mixture. Gradually add the milk until a soft dough is formed. Roll the dough until it is fairly thin, although it should be thicker than a regular pie crust.

Butter the dough with soft butter, cover with ¼ inch (6 mm) of brown sugar. Roll the dough like a jelly roll and slice into circles about ½ inch (15 mm) thick.

Bake at 375 F for about 30 minutes or until the Bourriques are golden brown.

As always, comments and suggestions are ALWAYS welcome