It is every baker’s dream. The ability to whip up the perfect pie with a crust so light and flaky and delicious you chase the last crumbs around your dessert plate. There’s more than a baker’s dozen way of making pie crust. They all require a certain level of skill and more than a modicum of knowledge of the various types of pastry required for specific pie fillings.
Here is “the little black dress” of pie crusts. It is suitable for almost every filling. It is superb for savory pies and fruit pies. Single crust pies like lemon meringue. Chicken pot pie or steak and kidney pie. Hand pies and tarts. And best of all follow the recipe faithfully and you should be rewarded with perfect pie crust!
This is the secret to perfect pie crust every time. The flour, butter, shortening, and water most all be VERY cold. Let the dough rest in the refrigerator for at least 30 minutes or longer before rolling. And finally, don’t stretch the dough when you’re placing it into the pan.
One of the most popular fruit pie to make is apple. The secret to eliminating the gap between the apple filling and the baked pie crust is to toss your sliced apples with sugar and let it macerate while your pie crust rests. Then add the thickener, spices and butter before putting your pie together.
You can prepare the dough ahead. Form it into two balls, wrap well, and refrigerate for up to 4 days or freeze for up to 3 months. Defrost in the refrigerator.
Dear friends. Skip over to MRSBUTTERFIELD’S kitchen for the recipe.