Comments on: Classic Crisco pie crust

By: ellaella

ellaella — Mon, 02 Nov 2009 15:13:08 +0000

Hi, barb. My apologies for the delay in replying, but I moved quite recently, 3 stories of stuff, and I’ve been swamped.

You’re absolutely right about not overmixing, no matter which recipe one uses for pie crust. The less it’s handled, the better. That’s why I love making it in the processor. A few seconds and it’s done! Thanks for your comment!

By: barb

barb — Tue, 20 Oct 2009 20:06:18 +0000

I use crisco but the recipe I use 2 c all purpose flour, 1 c shortening, 3/4 t salt, 1 egg, 2 T cold water, 1T white vinegar. mix 1st 3 ingredients until pea size. mix egg,water,&vinegar in cup with fork add to flour mixture. Chill or freeze for use later. Enjoy! Don’t over mix as it becomes tough.

By: ellaella

ellaella — Thu, 08 Oct 2009 08:55:26 +0000

I don’t think anyone can flatly state a particular method is best for everyone; I think “best” is what works best for each person. In pastry school, despite an array of machines along the wall, we made all crusts by hand and by that I mean we used our fingertips. I do like that method for its ease and control, especially with butter, but some people don’t.

If you enjoy using wax paper and it helps, that’s great you’ve found something that works for you. Parchment paper is often used instead. If a dough is mixed correctly and the kitchen’s not overly warm and if it’s not a full-of-fat dough (so many variables!) I have no trouble rolling or transferring the dough. But I don’t believe in being a martyr, so if it’s troublesome I reach for the parchment without apology.

By: Pieman

Pieman — Thu, 08 Oct 2009 06:34:04 +0000

The cutter/fork method is best with the traditional recipe. You should be able to see the marble of the fat in the dough through a piece of cling wrap if you handle it lightly enough. It is ‘tossed’ with the fork as you ’sprinkle’ the ice water a tblsp at a time, not beaten or stirred. The dough does not have to form a ball but should pull any dry ingredients away from the bowl. As long as it is easily moldable into a ball after it is mixed. I prefer that it doesn’t ball up in the bowl, as this adds more break down of the fat. It best to save that half of a step when forming it for rolling.
I do chill the ingredients if I am working in the warmer part of the year and I keep my crisco in the freezer. I used to roll it right on a floured surface but I have found that if I roll it between wax paper, then place the freshly rolled dough onto a designated shelf in the refrigerator to chill and firm, it becomes much easier to plate or whatever other handling that may be needed and it buys me time between other processes I may have going at the same time. I first separate one side of the wax paper and then put it back on, flip it over and remove the other side which makes the first sheet I pre-removed, easier to remove and this stops from the crust getting ’stretched’ at all when transferring it to the pie plate without folding it.
This allows me to make things such as apple/fruit burritos without stretching or tearing the crust along with many other plateless recipes, including those wonderful cinnamon rollups that mom used to make from the leftover crust that there was never enough of. I now designate a double crust recipe just for those little treats alone whenever baking pies and is the one thing that the kids insist on, even if I don’t make pies at all.

As far as butter? If it is a butter taste one is after, a few tabs in with the filling will add more of a buttery flavor than it will when mixed in with the crust.

By: Easy Cherry and Blueberry Pie Recipe | From Scratch

Easy Cherry and Blueberry Pie Recipe | From Scratch — Fri, 12 Jun 2009 12:32:32 +0000

[...] Notes: I made this with the Classic Crisco Pie Crust. I’ve also posted recipes to make pie crust with a stand mixer and in a food processor. The [...]