Monday, November 12, 2007

Pie Crust

As part of the Thanksgiving "run up," I'll be posting lots of my pie recipes. I love pie - there is just something about the layers of crust, fruit filling, and more crust. Or meringue, fruit filling, and crust. Or crumb topping, fruit filling, and crust. You get the idea.

A great pie can't begin without a great crust. I've tried many versions - even that dreaded, lazy person's, no-roll, greasy one made with vegetable oil. Remember when that was popular back in the late 1970s and 80s? Feh. If you are going to make a pie, you need to make sacrifices. But if you have a great recipe and great equipment, then that is half the battle.


1 1⁄2 cups flour
1⁄2 tsp. salt
4 tbsp. chilled shortening
4 tbsp. chilled butter
1 egg, lightly beaten
6 tbsp ice water


1. Sift together flour and salt into a medium bowl.

2. Cut in shortening and butter with a pastry cutter (or rub in with your fingers) until mixture resembles coarse crumbs.

3. Add egg and sprinkle in 2–3 tbsp. ice water, stirring with a fork until dough just holds together.

4. Form dough into a flat round disc. Wrap and refrigerate for at least 1 hour.

5. Roll out dough into a 12" circle on a floured work surface.

6. Line a 9" pie pan with dough and crimp edges. Crust is ready to be filled and baked.

7. Makes one pie crust.

Photo: Anne Coleman's Pie Crust, Saveur Magazine