I Need to Make a Pie.....But How Do Make the Crust?

If you hesitate to try out pastry or (crust) making, there are always refrigerated and pre-packaged pie crust mixes available. Follow directions, use a light touch in mixing and you will have excellent results. When you make your own pastry, there are a few rules to remember.

Sift the flour before measuring. Have the water icy cold. For shortening you can use lard, half lard with half butter or margarine, blended shortening which is part lard and part vegetable fat, creamy white shortening, or salad or cooking oil, which requires it's own special recipe. (See below)

When mixing, use a pastry blender or two knives to cut the shortening into the flour. Pour a few drops of water into the center of the flour-shortening mixture and blend in with a fork. Continue until the pastry gatheres around the fork in a soft ball, leaving the inside of the bowl clean. Handle lightly--a heavy hand and too much liquid will make a tough crust.

To roll out the crust try rubbing flour on the rolling pin or roll the crust between two sheets of wax paper. You may have to lightly flour the wax paper to help when the crust needs to be released. Use short, light quick strokes with the rolling pin. Remember to be gentle. Make a circle 1 inch larger in diameter than the pie plate. Lay the crust gently in the pan and let it "relax" while you roll out the top crust or make the filling. Then press gently into the pan and trim off any uneven edges with scissors.

* To place the crust in the pan or over the filling, roll it over the rolling pin, hold it over the pie plate and unroll into place.

* To keep a pie shell from shrinking, "hook" the bottom of each fluting under the rim of the pan. If the crust is to be baked without filling, prick the entire surface with the tines of a fork.

* To keep fruit pies from bubbling over, insert a piece or two of uncooked macaroni in the top, to act as
"chimneys" to catch the juice.

Flaky Hot Water Pastry:

1/4 cup boiling water
1/2 cup lard or vegetable shortening
1 1/2 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon sugar

Pour boiling water over shortening in a mixing-bowl; stir until smooth and well blended; cool. Combine remaining dry ingredients in sifter; sift over cooled shortning; stir only enough to mix well. Chill before rolling. Makes 1 8 inch two-crust pie.

Egg Pastry:

2 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup shortening
1 slightly beaten egg
2 tablespoons water
2 teaspoons lemon juice

Mix and sift flour with salt into a mixing bowl. Cut in shortening with a pastry blender or 2 knives until particles are the size of small peas. Combine egg, water and lemon juice; sprinkle over the flour mixture while tossing and stirring lightly with a fork until dough is just moist enough to hold together. If necessary add afew more drops of water. Divide dough in half and form into balls. Roll out one ball on floured surface to a circle 1 1/2 inches larger than an inverted 8 or 9 inch pie plate. Fit it loosely into the pie pan and fill with desired filling. Roll out remaining dough. Cut slits for escape of steam. Place top crust over filling, bake according to recipe for filling. Makes a 2 crust 8 or 9 inch pie.

Quick Oil Crust:

2 cups sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup vegetable oil
1/4 cup water

Sift dry ingredients together. Combine oil and water and stir lightly. Toss dry ingredients with a fork while adding liquid ingredients in a small steady stream; work rapidly. Press dough together; divide into 2 balls and place ball of dough on lightly floured board. Cover with waxed paper to prevent dough from sticking to rolling pin and roll immediately.

Pie Shell: Bake 15 minutes in a 425 degree oven.

Two-crust Fruit Pie: Bake 10 minutes in 450 degree oven, then reduce heat to 350 degrees and bake until fruit is tender, usually 25 to 35 minutes. Makes 2 9-inch pie shells or pastry for 1 9-inch 2-crust pie.

TRADITIONAL PUMPKIN PIE:

1/2 cup sugar
1 tablespoon flour
1/2 teaspoon salt
1 teaspoon ginger
3/4 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
1 1/4 cups pumpkin
1 tablespoon molasses
1 tablespoon melted butter
2 eggs, slightly beaten
1 1/4 cups milk
Unbaked 9-inch pie shell

Preheat oven to 425 degrees. Mix sugar, flour, salt and spices together in a large bowl. Add next five ingredients and blend thoroughly. Pour into the pie shell. Bake 40 minutes or until a knife inserted near rim comes out clean. Makes 1 pie.

PUMPKIN PECAN PIE: Blend together 1 tablespoon butter, 2 tablespoons brown sugar, 1 tablespoon grated orange zest and 3/4 cup whole pecans. About 10 minutes before the pumpkin finishes baking, sprinkle these ingredients over the pumpkin. Return the pie to the oven for the remaining baking time to glaze.

You can find more pie recipes at ruddysrecipes.blogspot.com.