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Pie Crust

For me, the difference between a good pie and a great pie lies in the crust. I personally prefer a thinner crust that does not taste soggy.

I guess you can call me a pie snob. Except this pie snob cannot make a good pie to save my own life. However, my dear hubby is fantastic at making pies. The photographs below and the delicious sweet potato pie were the result of my wonderful hubby's hard work. :)

2 cups all-purpose flour
1 tsp salt
3/4 cup shortening, well chilled
4-8 tbsp ice cold water

1. Blend flour and salt in a medium mixing bowl.

2. Cut 1/2 inch cubes of chilled shortening into the flour mixture with a pastry blender or two knives until mixture resembles coarse crumbs with pea-sized pieces remaining.

3. Add in 4 tbsp of the cold water over the flour mixture. Mix the dough until it holds together. Add more water if necessary, by the tablespoon.

4. Divide the dough into two pieces.  
  • For Double Crust Only: shape one ball slightly larger than the other.  
  • For Single Crust Only: shape the two balls the same size.

5. Flatten the balls into 1/2 inch thick disks, wrap in plastic wrap and chill for 30 minutes or up to 2 days.

6. Place the disk of dough on a lightly floured work surface. With a floured rolling pin, roll dough outward from center into a circle 1 inch wider than the pie plate. Roll the dough into the rolling pin and gently transfer the dough into the pie plate without stretching.

7. Trim evenly around the plate and prick the pie crust all over with a fork.

9. Fill unbaked pie crust according to recipe.

We made sweet potato pie (recipe here).

10. For Double Crust Only: Roll top pie crust (the larger disk) and lift onto filled pie. Trim dough to 3/4 inch overhang. Fold top crust under bottom dough edge. Press edges together and flute. Cut slits in top crust. Prick the pie crust all over with a fork. Bake according to recipe directions.

Source: Slightly adapted from Crisco

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