…and it’s another Fight Back Friday!
One thing that I hear from a lot of people is that they don’t make pies – well, because of the crust.
I always ask why – ’cause, honestly, I think the crust is a breeze! And well, it just always works. And well!
They say things like… it looks okay – but tastes awful! or, mushy pile ‘o sticky gook! or, something as all encompassing as, “It just doesn’t ever turn out!”
I think the fact of the matter is simply that folks are starting with a recipe that does no one any favors.
I have a pie crust recipe that will do you favors – lots of favors, and garner you cheers whenever you choose to share the fruits of your labor!
This is a pie crust recipe that came from my Great Grandma (referred to as GG on the corners of old recipes that were hers!) who was a professional cook. She really knew what she was doing, that GG!
So here, without further ado is GG’s Pie Crust.
GG’s Pie Crust
4 cups all-purpose flour
1 Tablespoon granulated sugar
2 teaspoons Kosher salt
1 3/4 cups Butter or Lard
1/2 cup ice water
1 Tablespoon vinegar
- Keep the fat (butter or lard) cold until you’re ready to use it. Cut it up into small chunks. Return to refrigeration until you’re ready to mix into dry ingredients.
- In a glass, add together ice and water – set aside and allow to chill through.
- Place the flour, sugar, and salt in a mixing bowl. Mix together thoroughly. You can do this with a stand mixer, a wire whisk, or the like.
- Cut fat into the dry ingredients – working together until the mixture resembles coarse meal, approximately small pea sized.
- In a glass measuring cup, combine 1/2 cup of iced water, 1 egg, and 1 Tablespoon of vinegar. Use a small wire whisk or fork to mix completely.
- Add the wet ingredients to the other ingredients – combining until just moistened completely through. DO NOT OVERMIX!
- Form dough into a large rectangular round with your hands. Wrap in plastic wrap, or place in a large zipper plastic bag. Refrigerate until chilled through.
So – that’s it. You’ve just made pie crust with minimal effort and it’s going to be FABULOUS. Seriously. I kid you not.
What I do – ’cause honestly – it’s a pretty sizeable chunk of dough you’ve got there – is I roll out as many crusts as I can from the recipe, put them in pie tins, and then freeze them. You can even layer them – putting waxed paper between each crust – and then put them in plastic wrap and store them for as long as a couple of months. Then – next time you need a pie crust – pull one out of the freezer and you’re set to go!
Happy pie crust making!