How to Make an Easy Pie Crust
Paula Deen: Hey you! I’m Paulo Deen from Paula’s Home Cooking. And I 00:03 to talk about Pie Crust with you for a couple a minutes, you know someday you just even crave that old fashion pie that grandma use to make. Then you can buy frozen pie crust, you can buy refrigerated pie crust and they work great. But someday nothing will do but that old time rolled that pie crust, and I want to show you just that simple it can be.
Now, I’m going to start with two cups of all purpose flour, because we don’t want the crust rise up. I’m going to add 1 teaspoon of salt to it, now if you want a sweeter pastry then you can add just a little bit of sugar but I wouldn’t recommend adding much maybe a tablespoon or two. In entire, I mixture I’m going to cutting in 2/3 of cup of solid shortening, and I’m going to cut this and using a pastry cutter. Now, if you don’t have one of these neat little tools that’s alright. You can use a fork just working it, moving you bowl and working that shortening into your flour.
So, it just that simple now I’m going to take our shortening and I’m going to mixing this half of it until a flour resembles corn meal. Alright, that’s cut in and now I’m going to add the other half of our shortening and I’m going to cut this in until it resembles like a small English piece. It is funny, I’m 1:42 lot now and I’m amazed that it almost impossible now to find an authentic homemade pie I think their becoming almost extinct. I walked a mile over hot 1:57 a piece of my grandma’s coconut cream pie. Alright, and you can see that this is resembling those piece that I was talking about.
Now were going to add 1 tablespoon of ice water at the time until we get all of our ingredients moisten and it’s the texture that I want it. Now, you want to make sure that you don’t get the ice. Most start working in the simmer and slowly collimate into the simmer of my dough. And this works much, much better you won’t want to use water in room temperature, you want to make sure it’s ice water that’s very important when you’re making dough or dumplings.
Right now, I’m going to let down the spoon and I will switch to my hands because at this point I made you know what that dough feels like. Alright, we are about to get our crust almost there, I think two more tablespoons of water and I will get it. Now, I’m going to separate this into two bowls and I’m going to put it in our refrigerator because this is enough crust for a double crusted pie. If I’m only making one then I can take the dough press it out into a pie pan stick it in the freezer and it will be there when I need it.
Alright, so our dough is just the perfect consistency, now I’m going to break this into two bowls. I’m going to wrap it and let it set in refrigerator and firm of about an hour. Look at that pretty dough when you see how simple it was, now have one here that is nice in cove it’s been in the refrigerator chilling. I’m going to just delightly dust 3:52 because I don’t want my pan crust to stick and I’m going to make sure its got flour on both side of it. And then I’m going to bring him a rolling pin and I want to dust it too lightly because I don’t want my dough’s stick in to the pan.
And I’m going to roll my crust until it’s about an 8 of an inch thick. And you could see that shortening in there, it looks delicious already just pure roll. And now I want to show you a couple of different ways that you can transfer this crust to your pie plate. You can roll it over your rolling pin just like that and transfer it that way or you can do it as the refrigerated pie crust come. And the packages in your dairy section you can take it and fold it this way and just easily transfer it to your pie plate. If you like a lot of crust then you could just took this under and making a thicker edge. If you didn’t mold that much crust you were just coming here with the knife and trim it all off.
Now, to give my pie that old 5:11 I want it the look just like my grandmother’s pies did. And I took a fork and dip it in flour and just press the tans into the edge giving it a pretty little finish. And remember, if your baking a pie it calls the pre-cook pie crust don’t forget to take your fork and dip it in to your flour and prick randomly the bottom of your pie that let the steam skip and you won’t have bigger bubbles in the bottom of your pie crust. If you wanted to be real creative you can take your crust and flowed up your edges but like I said, nothing is soothed me today but the old time pie that looks just like what my grandma made. So, there you have it easiest pie.
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