Pie crusts, topping, filing & notes
PASTRY: USE ICE WATER. Too little water results in over crumbly pastry; too much water makes tough and shrinks. Shortening is essential for flakiness; salt brings out flavor–bland if not used. Flaky crust depends on COLD fat mixed with flour – so don’t handle much after adding ice water. Slightly chilled dough handles easier than warm – if room temp. Refrigerate for 1/2 hour before rolling out.
PIE DOUGH can be frozen; form dough into bal and wrap and freeze. Or roll pastry into desired size circle; fold in half and in half again; place circle on freezer paper–can stack several with paper in between. Wrap and freeze. Can store 2-3 months. PIE DOUGH can be refrigerated with dough in ball, and stored for 3-4 days, covered.
Cream and custard pies tend to weep and separate if frozen, so freezing is not recommended.
If you’re not baking a fruit pie when you make it, keep crust and filling separate til just before putting in oven to prevent bottom crust getting soggy.
FOR GLOSSY TOP CRUST: Using pastry brush, “paint” top crust of fruit pies with milk, cream or unbeaten egg white before you put in oven to bake. Can dust with granulated sugar.
GRAHAM CRACKER CRUST
1 c. graham crackers, crushed
2 T sugar
6 T butter, melted
Mix crumbs and sugar; stir in melted butter and mix well.
Press firmly on bottom and sides of 9″ pie plate.
Chill 1 hour before filling
CHEESECAKE CRUST
1-1/2 c flour
2 T sugar
3/4 c oleo, melted
1 c chopped pecans-optional
Mix and pour into 9×12” pan. Bake at 350 ° til light brown.
EASY PIE CRUST B. Richardson 5/89
1 c flour
6-1/2 T melted oleo
2 T powdered sugar
Combine all ingredients in bowl with fork. Pat into 9″ pie plate.
Bake at 325° for 20 min. if pre-baked pie crust is needed.
10-INCH PIE CRUST-MIXER METHOD
1-1/3 c flour, sifted
1/2 t salt
1/2 c shortening
3-4 T water- ICE cold
Mix flour, salt and shortening at low speed in mixer for one minute.
Add water and beat about 10 seconds.
Bake at 475° for 10-15 min. in center of oven
8-9 INCH PIE CRUST – MIXER METHOD
1 c flour, sifted
1/2 t salt
1/3 c shortening
2-3 T water-ice cold
Mix flour, salt and shortening at low speed in mixer for one minute.
Add water and beat about 10 seconds.
Bake at 475° for 10-15 minutes in center of oven
PASTRY FOR 2-CRUST PIE
2 c flour to 2-1/4 c
1 t salt
¾ c shortening or 2/3c (or 1/3 butter and 1/3 shortening)
4 T ice cold water
Sift flour, salt into bowl. Cut in shortening. Sprinkle with ice water.
Shape into ball; refrigerate in waxed paper.
Cut in half; flatten one half with palm of hand.
Roll to 11” circle on lightly floured board.
Trim with knife when in pie plate EVEN WITH EDGE OF PIE PLATE.
Roll out other half. Make several gashes near center for vents.
Place top crust on–trim to 1/2″ past pie plate rim.
Press together gently to seal. Pinch edge on diagonal.
Brush with eff yolk, beaten with 1T water.
Bake at 425° for 45-50 min. or til fruit is tender and crust is golden brown. Cool.
CRUNCHY PIE TOPPING #1
4 T melted oleo
1/2 c brown sugar
2 T flour
2 t cinnamon
1/2 c nuts
Combine all ingredients thoroughly. Crumble over pie.
CRUNCHY PIE TOPPING #2 (James Beard)
1/2 c butter, melted
1 to l-1/4 c white or brown sugar
3/4 c flour
1 t cinnamon
1/4 t salt
Combine all ingredients. If not crumbly, add enough dry ingredients until it is—it won’t get crumbly on the pie!
CORNSTARCH THICKENING FOR PIES
1 c sugar
4 T Cornstarch
10 oz. liquid
In saucepan, mix sugar and cornstarch well
Add liquid.
Stirring constantly, bring to boil.
BOIL for 1 min ONLY as Cornstarch breaks down if boiled more than 1 min.