Tuesday, August 16, 2011

Amazing Pie Crust

I learned the most amazing trick today.  I wish I could say that I came up with it, but if any of you know me you know that I am terrified of making pie crust.  So needless to say, this idea for the pie crust did not come from me.  I have the recipe and instructions for the pie crust.
I learned today that the #1 mistake that people make when making a pie crust is stretching the crust to fit the pan.  Your pie crust shrinks when it cooks and so if you stretch it, it's not going to be the size that you are hoping for, so here is your solution.....

Pie Crust (Yields 2-3 Pie Crusts)
3 cups flour
1 Tbs. Sugar
1 tsp. Salt
1/2 tsp. Baking Powder
1 Tbs. Non-fat dry powdered Milk
1/2 cup Butter
2/3 cups shortening
1/2 cup Cold Water
(May need up to 1 more Tbs. Water)

Measure all dry ingredients in a medium bowl and stir well with a spoon. Measure all fats and place on top of the dry ingredients. Cut fats into the dry ingredients with a pastry blender, table knives or rub it together with your hands until it is the size of small peas. Add the ½ c. water all at one time and mix together with a fork or mix lightly with your hands.

Divide dough into 2 or 3 portions (depending on how thick you want your crust). Roll out 1st portion of dough and line your pie tin with it. Roll out the 2nd portion of dough. Fold in half and cut steam slits into the fold. 

***NOW here is the trick.  You place your pie on the outside of an aluminum pie dish.  You poke holes with your fork all over the crust.  Then you bake it.  When it comes out, you place another aluminum pie dish on top of the crust, flip the pie over and you have your crust in the pie plate ready to fill.  Amazing!  If you cook it on the outside it keeps it shape and doesn't shrink.  Truly amazing!***  This is just for the pie crust, if you are making a fruit pie continue with the directions below and skip this step.

Fill pie crust with filling. Brush the dough on the edge of the pie tin with water. Place the folded top crust onto the fruit filling and unfold it, making sure it goes to the edge of the pie. Seal the 2 crusts together. Brush the top with half and half and sprinkle with sugar and bake.

Most fruit pies can be baked at 375 - degrees for 45 - 55 minutes.
The first one didn't work out great, but the next 2 did okay.  Just bake, flip over, and use them.  :)


  1. That's a pretty nifty trick. Here's a pie crust tip Rose Levy Beranbaum shared - Line the unbaked crust with a large paper coffee filter, then fill with rice. Blind bake as usual, and the rice gets a bit toasted in the oven and can be cooked the normal way to be use din your next rice dish.

  2. Thanks for such an awesome idea! I'm always looking for new ways to get the best pie crust! Thanks for sharing!