We’re going to make pie crust. I'm going to take my cup and a half of flour and dump out on the bowl. Just to measure my half a teaspoon salt here with my hand about like that, stir that up and I know that dried cooking and stuff tells you to get nice and cut your shortening in but I'm going to use my hands because it’s just so much faster that way. So I put that in there and I'm going to take about a tablespoon of Crisco. I don’t usually like to use Crisco but it makes in difference in pie crust so use just this a little bit with the butter. It makes it a lot flakier not as tough.
I'm going to put flour on top of that. I'm just go start pinching it up and turn that up until it’s kind of like bumpy corn meal texture and that’s look like that’s about the texture we want for pie dough. We can mix in there together. So now we’re going to put in our ice water and it’s just as much as you’re going to need to make the dough stick together, so I start up by pouring in three tablespoons and when it starts to follow the fork you know that you’ve got about enough. I'm just using a fork to mix it. We’re going to need maybe another one tablespoon and a half there.
Start with the follow. I'm going put a little bit more. You don’t want to get too much water in the pie crust because then it won’t be flaky. Our crust has a lot of shortening, not a lot of liquid. Make a ball, we got our ball of dough in the flour and you don’t have to have a marble, rolling pin or marble pastry board you can make this on our countertop with the wine bottle, it doesn’t matter. I've made plenty of pie crust that way so it doesn’t stick. You want to flip it.
You're working from the inside out. You're making it thinner in the middle and then pushing that extra out. I'm going to flip it again so it won’t start to stick despite the last time I'll be able flip it because they don’t get too thin and then we’re going to start doing this, pushing out so it’s all the same thickness and then go this way.
Great! I think now I'm going to fold it in half in my pie plate over here, lift it up and like that, line it down. Now I'm going to pick this up take a sharp knife and just go on the edge like this. You can use a fork or you can use your finger so just pinch like that the whole way around.
Okay and to keep it from bubbling up in the oven when the air heats up I'm just going to do this, I'm going to stab it with the fork in the bunch of places and that way that the hot air out so that it doesn’t lift the bubbles in the pie crust. We’re going to put our pie shell into our preheated 475 degree oven for about eight minutes. Check on it in eight minute.
Okay, we’re going to take our pie out of the oven now. Pie crust that is, it looks perfect and you can see there's little holes there to help and it work because it didn’t bubble up. So we’re just going to let that cool for just a few minutes and then we’re going to put our filling into it and put it in the refrigerator.
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