About this time every year, I get the urge to bake. It's terrible for my waistline but my family and friends usually don't complain. I love to do cookies for the kids and the occasional cake, but my favorite thing to bake if given the time is pies. I like to start from scratch with my pies because the crust is really my favorite part. I love the flavor of a really good, flaky crust.
I got into a discussion with some young moms about how they couldn't possible make a good pie crust so I thought I'd share some tips here. Their problem was a dry crust which broke while rolling. Here are my tips:
Try adding more water. I used to have that problem because it was too dry. The flour needs the water to develop the gluten which is what keeps it from breaking. And use ice water. This keeps the shortening in a solid form. I use a fork to mix and do it quickly so I can roll quickly. The more you work it, the more the gluten develops, making it tough. The real trick to a good crust is just the right gluten development so that it is tender and flaky.
Also, my MIL taught me about pastry cloths and now I never roll anything without one. It is just a simple cotton cloth with flour rubbed into the grain. It prevents sticking and allows you to turn the dough for even rolling. I have a cloth rolling pin cover that came with it. I just rub flour into both and roll. Do not roll all the way to the edge; stop just before the edge or you end up with uneven edges.
When transferring the dough to the pie plate, roll it part way around the rolling pin and move to over the plate, then unroll it into the pie plate. Cut off edges with sharp knife aimed 45 degrees into the table under the plate, and crimp with a fork dipped in ice water for the decorative edges.
Cover edges with aluminum foil for the first 20-25 minutes to prevent overbrowning. Can't wait for Thanksgiving! You can keep your turkey and cranberries. Just let me have the pies!
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