Tuesday, November 23, 2010

Grandma's Pie Crust

The pie selection from roommate Thanksgiving.  Perhaps not as impressive as the spread at home, but I'd say that's pretty good for one person in one day.

For as long as I can remember, my family has made pies for Thanksgiving.  LOTS of pies.  We're talking 2-3 per person.  And, for as long as I can remember, we've used the same pie crust recipe, passed down from Grandma Kemper.

My dad usually made the pie crust, while my mom focused on the fillings and other parts of the Thanksgiving dinner.  We kids helped (or hindered, depending on the day), rolling out the pie crust, shaping it, cutting it, and eating it.  That was my favorite part.

"The" pie crust always got compliments.  I just took this for granted.  When I became a food-blog addict, I realized that there was a lot of controversy on the issue of pie crusts.  One day, I may experiment with other kinds.  But for right now, I'm perfectly content with my all-shortening, easy-to-handle, simple and delicious pie crust.

And just for the record, we don't judge people who measure flour by filling the measuring cup, shaking it around to settle, and then dumping it in.  It's cool.

Grandma's Pie Crust
1 1/4 cup all-purpose flour
1/3 cup shortening
1/2 teaspoons salt
3-4 Tablespoons ice water

In a mixing bowl stir together flour and salt.  Cut in shortening or lard (using a pastry cutter or fork) til pieces are the size of small peas.  Sprinkle 1 T of the water over part of the mixture; gently toss with a fork.  Push to side of bowl.  Repeat til all is moistened.

Form  dough into a ball.  On a lightly floured surface flatten dough with hands.  Roll dough from center to edge, forming a circle about 12 inches in diameter.  Wrap pastry around rolling pin.  Unroll onto a 9-inch pie plate.  Ease pastry into pie plate, being careful not to stretch pastry.  

Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry.  Make a fluted, rope-shaped, or scalloped edge.  Do not prick pastry.  Bake as directed in individual recipe.

For a prebaked pie shell:
Prepare Pastry for Single-Crust Pie as above, except prick bottom and sides with the tines of a fork.  Bake in a 450 degree oven for 10-12 minutes or till golden.  Cool on a wire rack.

P.S. This crust also freezes very well, whether baked or unbaked.  Just put some plastic wrap around it, maybe some foil or a gallon-sized bag if you have those (I don't, at college, but it still works), and freeze it up.  Give it maybe a few minutes to thaw before you fill it, so it's not soggy when it bakes, and then it's perfect!  

1 comment:

  1. It's actually Grandma Kemper's pie crust. . .And FYI, the cranberry pear pie is on the baking list for tomorrow here. Thanks for finding the recipe!
    <3 MOm


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