As part of my Southern Kitchen Bucket List, I figured there was no better time than now to try to master Pie Crust. With Thanksgiving and Christmas right around the corner, I have a feeling I’ll be using this one a lot.
Pie Crust
I am *such* a fan of pie for so many reasons. And while the filling may change, it’s the base, the perfect crust, that truly makes the pie. I ran into a similar debate with the ingredients as I did when making biscuits. Some use butter, some use shortening, and others still use a mix, often butter and lard. I went back to my great grandmother “Nana’s” handwritten recipe cards to find that she used Crisco (shortening) for her crust, and my mom confirmed that she too carries on this tradition.
I must say I’m not completely checking this one off my Bucket List just yet. I decided I’d branch out on my own for this one and give butter a try, since I’ve been eating shortening-based crusts my whole life. But I’d love to take the time to do a few versions side by side and see which I truly prefer.
But for the purposes of you knocking out an actual Pie Crust in time for Thanksgiving, I’m giving you the choice of two versions – my All Butter Pie Crust and my Nana’s Shortening Pie Crust.
Pie Crust
Description
Ingredients
- 1/4 cups all-purpose White Lily flour
- 1/4 tsp kosher salt
- 1/2 cup cold butter
- 1/4 cup ice water
Instructions
- In a mixing bowl, combine your flour and salt. Cut in your cold, cubed butter until coarse crumbs form. Stir in water, a tablespoon at a time, until you are able to form the dough into a ball. Wrap and refrigerate for 4 hours or overnight to chill.
- Lightly flour your surface and roll out your dough to fit your pie plate, laying it over your plate. Press the dough into the bottom and along the sides of the pie plate as evenly as possible.
- 1 1/2 cups flour
- 3/4 cup Crisco
- Dash of salt
- 5 TBSP water
- Mix flour / salt / shortening with fork – stir in water and turn into waxed paper shape in ball and set in refrigerator for 15 minutes. Turn onto floured base and roll. Makes 2 9″ shells or 1 top & bottom shell.
Love to know your preferred method for Pie Crust at #HEIRLOOMED. I’ll be trying this one again at Thanksgiving to see how it turns out. And, don’t forget to give my Mom’s Pie Crust Cinnamon Rolls a try with your leftover scraps – or save yourself the trouble and just make a double batch because these are my *favorite* of all time!
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