Many people tell me making a pie is difficult, but I really have no idea since I’ve only grown up with my mom who bakes, cooks and does it all amazingly well. I love a recipe that has a story and for me pie has always had a story…
Long time ago when my mom was a teenager she had a friend invite her over to have pie. The pie was billed as ‘homemade’ but she quickly found out the pie wasn’t really homemade it was crust from a store, instant pudding and cool whip topping and whatever filling. This made my mom decide it was time to learn to make a real home made pie and she did. From the age of 16 on my mom made the pie for every big holiday event for her family.
You know learning to make those pies is how she snagged my dad too? She made him a pie I’m pretty sure that is why he asked her to marry him.
So I grew up on homemade pie. We always had chocolate pie during year thanksgiving, christmas and my brothers birthday. I remember watching my mom make the pie crusts as a kid and it was quite a magical process if you ask me. Now I’m going to share with you recipes for making the crust from scratch for any pie you want!
Traditional Pie Crust – makes 3 deep dish pies
4 cups of flour
1 3/4 cup shortening
2 tablespoons sugar
2 teaspoons slat
1/2 cup very cold water
1 tablespoon vinegar
Cut up the shortening into chunks
Mix flour, sugar, salt in a bowl (I used a mixer, but you can do this all by hand as well)
Mix shortening into flour mixture it should be pretty crumbly
Continue mixing adding water, egg and vinegar one at a time until well combined
The dough should look something like this.
Take your dough and put into a piece of saran wrap and fold the wrap over itself. You will pound it out into a bigger circle with your hand making a disk.
After making it into a disk refrigerate for at least an hour or up to 2 days. The dough should be very cold. It should look something like this after that. Transfer to a cutting board that is lightly floured.
Roll the crust out with a rolling pin going in one direction on a floured surface 3-4 times until it is thin enough (approx 1/4 inch thick)
Roll the bottom of half of the pie crust onto the rolling pin and use that to help you transfer the crust into the pie pan.
After placing your pie dough into the pan use a knuckle and fingers to crimp the crust edges. I recommend this for a tutorial on how to do that. Then stab the pie bottom with a fork to allow it to cook through properly when you pre-bake it.
Bake at 375 for 8-10 minutes until the crust is golden
Graham Cracker Pie Crust
1 1/4 cup graham cracker crumbs
1 stick of butter (8 tablespoons)
1/4 cup salt
1 teaspoon cinnamon
1/2 tablespoon cardamom
Melt the butter and mix all the ingredients together. Once you have a nice mixtures fill the pie pan with it.
Use a spoon to help spread the crumb mixture around the pie pan. Then using your fingers pat the crust into the side of the pan as well.
After it looks something like this bake in the oven at 350F for 8 minutes and then let it cool before filling.
Next week I teach you to make chocolate, banana cream and key lime fillings for these crusts!