Southern Cookin' Makes You Good Lookin'

Random Rantings about Food and Such

Pie Crust

on 07/06/2011

Have you ever seen a pie with a crust so beautiful…elegant…perfect… and then you take one bite and think “ewww”?  Yeah, me too.  Goodness knows i can’t make a crust that’s pretty but looks don’t matter.  It’s what’s inside that counts.  No, wait!  I meant to say it’s how the crust tastes that counts!   I’ve used the pie crust recipe that Mama handed down and it works fine, but  happened to run across one that even a pastry chef gave two thumbs up so  i just had to try.  It was worth it!  Now you have to understand the gravity of WHEN i chose to use it.

When my brothers and i were growing up, we’d travel from our home in Pensacola to my grandparents’ home in Encinitas, CA every other summer.  (That’s a long trip, people.)  Encinitas is on the Southern California coastline above San Diego.  Beautiful place!  We had all sorts of wonderful fruits where we grew up but California had one thing we didn’t have–apricots.  OH!  My oh my, give me a piece of pie, or rather cobbler.  Nana or her brother Al or sister Mary would always make one while we were out there and they were heaven on earth!  And the apricot jam….!   My mouth salivates thinking about it.  We were fortunate to get some apricots from Maryland last weekend and i made the first apricot cobbler i’ve had in 25 years or more.  My mouth and my tummy had a happy!  When i told my parents on the phone, my dad said, “I’m not talking to you anymore.” ;0)  Anyway, serious cobbler needs serious pie crust!

Now i will tell you something interesting about this pie crust recipe, nay, two things: 1) you have to let it refrigerate overnight or at least for several hours and 2) it’s wet!  I mean, really.   I thought maybe the refrigeration would dry it out some, but, no…it’s wet.  Surprisingly though you’ll need less flour when you roll it out than you’d expect.  It rolls out extremely well–has a great feel and consistency to it.

Pie Crust

2 cups all-purpose flour

1 tsp. salt

1 cup shortening (or you can mix soft butter into the ratio)

1/2 cup cold water

Mix flour and salt together.  Cut shortening into flour with pastry blender or fork until it resembles coarse meal.  Add water gradually and mix until thoroughly combined.  Refrigerate for several hours or overnight.

* Tip:  If you have trouble measuring shortening because it sticks to the measuring cup and is difficult to get an accurate reading, here’s a handy idea.  If you need 1 cup of shortening, take a 2 cup measuring cup and fill it to the 1 cup mark with cold water.  Add in shortening until the water line reaches the 2-cup mark (may need to push down on the shortening to get an accurate reading.)  This is called the Water Displacement Method.


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