Pie Crust

All of the good cooks of my mother and grandmothers generations knew the base of any good pie is the crust. I confess nowadays I buy the shells in their own pans. Making good pie crust takes a master touch. If for some reason I have to make my own crust I reach for a box of Jiffy Pie Crust mix because if I follow the directions I get a crust almost as good as the ones ready made.

However, if I'm not able to get the frozen pie crusts or Jiffy Pie Crust mix then I dig out the old American Woman's Cookbook, circa WWII, and follow that.

The first thing that any good pie crust maker needs to know is how hard is the fat? If the fat is soft then it will be very difficult to make a flaky pie crust. A good hard fat such as lard is best for a good, flaky crust. Also, for flaky crust, the ingredients and tools need to be very cold. You do not mix this one by hand as you can a regular pie crust.

For either type though the basic recipe is fairly simple. It is how the ingredients are put together that make a good crust.

Flour
Fat
Salt
Water

That is all it takes to make pie crust.

The proportions are roughly a half-cup of fat to one-and-a half cups of flour. A half teaspoon of salt and enough water to make a dough, usually about 3 to 4 teaspoons.

Mix flour, salt and fat until you have a fine crumbly grain like mixture. If you are going for regular pie curst you can use your fingers to do this. For flaky crust use two case knives or a pie dough cutter . The bowl and the tools need to be well chilled before you begin. It also helps to chill the flour, fat and water.

Once you have your grainy mixture add a couple of tablespoons of water and mix until all water is absorbed. Then cautiously dribble the next tablespoon of water in as you mix. Once the dough will form a firm ball stop adding water. Roll the ball in a damp cloth and place in the refrigerator for half an hour or longer. Regardless of which type of pie crust, regular or flaky, you are making this will provide you with a better crust.

After the rest period roll out your dough until it is larger than your pan. Fold the piece of dough and then place in the pan. If the crust needs to be baked first use a fork to put holes in it before baking. You can also use dried beans to keep the dough from bubbling up.

If you are going to make a two crust pie then add the filling without putting holes in the bottom curst. Add the top layer and then use a fork or knife to create a pretty pattern on top. These vents will keep the filling from spilling out of the sides of your pie.

You can either use a fork or your fingers to make a rim that is attractive. If you want the "fluted" appearance you use thumb and forefinger to pinch a bit of the crust and give it a twist. Do this all around the rim until you are back where you began.

Place your pie on a cookie sheet or other pan to catch any spillage. A two crust pie is usually baked for fifty to sixty minutes. The pie is put in an oven that is heated to 450º for ten minutes. After this the temperature is lowered to 425ºfor the next forty to fifty minutes. For an open curst pie such as custard or pumpkin you lower the temperature to 325º. The custard pies are done when a knife inserted in the middle comes out clean. Another method taught to me by a friend who was blind was to firmly and quickly touch the center with your finger. If the center is firm to the touch then it is done.