Practice Makes the Perfect Pie Crust

Meals and special desserts are a part of family life. In our home we enjoy pies, especially fruit pies. I have practiced and tweaked my recipe for pie crust until I was satisfied. The shortening in pie crust should be 1/3 the amount of flour. (I don’t remember where I learned that.) 

So when I am making a two crust pie I add 1/4 teaspoon of salt to 1 + 1/2 cup of flour. Then I cut in 1/2 cup of butter until the mixture resembles coarse crumbs. A little bit of vinegar acts as a conditioner to the pastry dough, so I add a tablespoon of vinegar to 1/2 cup of cold water. As I add the water slowly to the flour, I am mixing it in with a fork. It is important to add just enough water—might not need the full 1/2 cup— mix only enough to have the dough hold together.

Then roll out half the dough on a lightly floured board to line the pie plate. Roll out the remainder for the upper crust. My mother would always fold the this top piece in half twice (so it resembles a triangle) and then make decorative cuts in the dough before laying it in place. And so I do too.

Once the pie is ready for the oven I brush the surface of pie crust with a few drops of water and sprinkle a teaspoon of sugar over it.

You can find a recipe for a blueberry/black raspberry pie here.

The prompt for the Five Minute Friday writing community is: PRACTICE