Homemade Pie Crust

My love of pie started with my grandmother. When making a pie, she filled the leftover crust remnants with fruit filling (often apple) and twisted it up to form a dumpling. With more crust than a traditional piece of pie, we ate the dumpling in a bowl topped with milk.

While I don't often make those sweet dumplings today, I do make lots of pies. Fruit, cream, nut, even savory pies frequently appear on our table. I didn't start making pies until my late twenties when I realized good pies were hard to come by and if I wanted one, I'd have to make it.

The best crusts, both tender and flaky, are a combination of two fats. I typically use shortening, and since we process a hog each year, a bit of lard. If that doesn't sit well with you, consider using a combination of shortening and butter.

This recipe is a combination of several recipes. I've used it for years and find it nearly foolproof, easy and delicious. The pastry is easier to roll if it's refrigerated for 30 minutes before using, but depending on time, I often use it as soon as it's made.

This recipe makes one crust. For a double-crust pie, double the ingredients and roll half the dough for each crust. If your recipe calls for a pre-baked pastry, place crust in pie plate and line with a sheet of parchment paper. Fill crust with dried beans (or, omit paper and beans and thoroughly dock crust with the tines of a fork). Bake in a 425 degree oven for 10-12 minutes.

Combine flour and salt. Cut in fat. Add water, shape into
a disk, wrap in plastic and refrigerate for 30 minutes.

Roll crust on a liberally floured surface. Roll from the center out to keep crust even thickness.

Place in pie plate: Make sure crust loosened from counter by
running a spatula under dough.  Flip half of dough over rolling pin.

Lift dough using pin. Place in pin in center of pie plate. Unroll pastry into plate.  

Gently push dough into corners of the plate. 

Trim dough and flute edges. Use in recipe.

Pie Pastry
Makes one crust for 9 inch pie
1 cup flour
1/2 tsp salt
1/3 cup shortening plus 1 Tbsp lard
3-4 Tbsp cold water

Combine flour and salt. Cut in shortening until you have a mix of large and small pieces of fat. Add water, 1 Tbsp at a time just until dough comes together. Do not overmix. Shape dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes. Roll dough, place in pie plate and use in recipe.

A note about using a food processor to make pastry: I prefer a pastry blender, rather than a food processor to cut in the fat. Pastry that's made in a food processor can be easily over processed, developing a texture of fine sand. An over processed crust will be mealy rather than flaky.

Blueberry Hand Pies

If you've read my blogs, you probably know I'm a big fan if pie. So when I saw these cute little hand pies, I had to try them. I like the idea of being able to eat pie with one hand and no utensils. I mean, portable pie?? Yes, please!

The crust is similar to a blitz puff pastry. Less work and faster than puff pastry, it makes a super flaky multi-layer crust that crackles when you bite into the pie. Blueberries are in season,  so I used them in the filling. I look forward to trying other fillings like raspberry, sour cherry and blackberry.

This would make a fun Supper Club or picnic dessert, or a great breakfast pastry. The pies are best eaten the day they're made, as the crust loses flakiness as it sits. However, they could be refreshed with a quick heat in a toaster oven. I wasn't able to test the theory as we ate them all in a day. Stop judging me.

Make the crust by cutting fat into flour mixture and adding sour cream. Resist the urge
to add additional liquid. A minute of kneading and this dough will come together. Believe!

Same dough, rolled out and folded. Chill for at least 30 minutes before using.

We bought a bucket of blueberries from a local grower. A few will be used
fresh in recipes. The rest will be frozen to enjoy throughout the year.

Make the filling and allow to cool to room temp.

Roll the dough to a 14"x14" square. Cut into 16 squares, 3 1/2" x 3 1/2" each.
Cut a vent in half the squares (I used the large end of a piping tip).

Spread about 1 Tbsp filling onto the bottom crust to within 1/2 inch
 of the edge. Brush edge with beaten egg. Adjust top crust and seal
with the times of a fork

Brush pies with egg wash, sprinkle with sugar and bake.

Flaky, sweet and totable!! It's my new favorite way to enjoy pie!

Blueberry Hand Pies

From King Arthur Flour

Pastry
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup (16 tablespoons) cold unsalted butter
1/2 cup cold sour cream

Filling
2 cups blueberries, fresh or frozen
1/4 cup sugar
1 Tbsp Instant ClearJel or 1 Tbsp corn starch
2 teaspoons lemon juice

Topping
1 large egg, beaten
white sparkling sugar, for garnish

Make the dough: Whisk together the flour, salt, and baking powder. Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces. Stir in the sour cream; the dough won't be cohesive. Turn it out onto a floured work surface, and bring it together with a few quick kneads.

Pat the dough into a rough log, and roll it into an 8" x 10" rectangle. Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter. Flip the dough over, give it a 90° turn on your work surface, and roll it again into an 8" x 10" rectangle. Fold it in three again. Wrap the dough, and chill for at least 30 minutes before using.

Make the filling: Combine all the ingredients in a saucepan set over medium heat. Cook until the mixture starts to thicken, about 5 minutes. Transfer the cooked berries to a bowl and let cool to room temperature.

Preheat the oven to 425°F; place a rack on the middle shelf. Line a baking sheet with parchment paper.

Assemble pies: Roll the dough into a 14" x 14" square. With a straight edge and pastry wheel, or a 3 1/2" square cutter, cut out sixteen 3 1/2" squares.  Divide the filling among eight of the squares, using about a heaping tablespoon for each. Brush some of the beaten egg along the edges of each filled square. Cut a vent into the each of the remaining eight squares, using a decorative cutter of your choice. Top each filled square with a vented square, and press along the edges with the tines of a fork or a pie crust crimper to seal.

Brush the top of each pie with the remaining beaten egg, and sprinkle with sparkling sugar. Transfer the pies to the prepared baking sheet. Bake the pies for 18 to 20 minutes. Remove them from the oven, and let cool for 20 minutes before serving.

Yield: 8 hand pies.

My Top 5 Chocolate Treats

We're big chocolate fans and generally have chocolate sweet somewhere in the house. I can always tell it's time to replenish the freezer stash of cookies when I find the hub eating chocolate chips from the bag.

I'm a fan of old school, made-from-scratch desserts without lots of extras: no candy mix-ins, overly sweet sauces or other adornment that takes away from the dessert. These favorites are easy to make, fool proof and real crowd pleasers.  

1.Whole grain chocolate chip cookies

These cookies are crisp on the outside and soft on the inside. Don't be put off
by the whole grain flour - it adds a nutty flavor without making the cookies coarse.
I always keep a batch in the freezer for a quick dessert. 

1 1/4 cups whole wheat flour
1 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter
1/2 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 1/2 tsp vanilla
2 cups semi-sweet or dark chocolate chips
1 cup chopped walnuts or pecans
Preheat oven to 375 degrees. Combine flours, soda and salt in a bowl. Set aside. Using a mixer, beat butter and shortening for 30 seconds. Add sugars beating until fluffy. Add eggs and vanilla, beating well. Add dry ingredients beating until combined. Stir in chocolate chips and nuts. Using a teaspoon or dasher, place dough on ungreased baking sheet leaving two inches between cookies. Bake for 8-10 minutes. Makes about five dozen.

2. King Arthur's Chocolate Pudding Cake

This cake comes together fast, is easy and magically bakes up with a cake floating on a layer of rich pudding. I've tried several versions and found this recipe to be the best. The hardest part is waiting for the cake to cool before eating! Serve with a scoop of ice cream for a delish hot fudge sundae cake.

3. Hershey's "Perfectly Chocolate" Chocolate Cake

This cake might seem traditional (read: boring) but don't be fooled. It's tender and moist with a great chocolate flavor. It's perfect for a birthday celebration as well as a weeknight dessert. 

4. Betty Crocker's French Silk Pie

This is the pie for non-pie makers. Just whip up the ingredients,
pour into a baked pie crust and refrigerate. 

Although this is the hub's favorite pie, I only make it a couple times a year. Super rich, it's loaded with butter, chocolate, sugar, and not much else. Despite the fat and sugar, the filling is surprising light and airy. I usually serve without the whip cream topping, but if you enjoy gilding the lily, it adds to the richness.

5. Food Network's Pots de Creme

This rich chocolate pudding makes beautiful individual desserts. And since it's gluten-free, it makes a great ending for dinner parties. I usually serve in small ramekins topped with fresh whipped cream.

County Fair Pies: Secrets of a Judge

During the summer I travel to several county fairs to judge culinary competitions. Over the past 20 years I've judged hundreds of classes, including preserved foods (no tasting, please!), baked goods, candy, and other unique classes like eggs, honey, noodles and carmel corn. I once calculated that I've tasted well over 5,000 pies alone.

I'm an advocate of open judging where competitors watch the judging live and ask questions. Most folks want to learn how improve the quality of their product. However, I also get lots of personal questions, i.e. What's the worst thing you've ever eaten?

Recently I judged the pie competition at the Stark County Fair in Canton, OH. I case you're unfamiliar with fair judging, classes are broken out by pie variety. When all classes have been judged, the first place from each class moves on to compete for Best of Show, a class that represents the best of the best. If your pie is in that class, it's a big deal.

Below are all the first place pies, along with a few tips on what I was looking for during judging. While there were more classes that what's shown, some classes did not have a first place winner.

Apple Pie

Apple pies should be full of fruit but not over spiced. Often these pies include heavy seasonings that mask fruit flavor. If you're using a combination of apple varieties, be sure to use apples that require the same cooking time. Baked crust should sit snugly against the fillings (rather than a "domed lid" after the apples cook down). A note about pie plates - while this pie was baked in a ceramic dish, the best vessel to bake a pie is a glass plate. Glass conducts heat and provides an evenly browned crust.


French Silk Pie

French Silk is a rich, light no-bake filling in a pre-baked crust. The filling, made of butter, melted chocolate and pasteurized eggs is whipped until very smooth and airy. Often the crust is slightly salty to offset the richness of the filling. It can be served with or without a whipped cream topping.


Pecan Pie

The filling of pecan pie is sweet and should be set, not runny. Although not reflected in the photos, competition pies should be topped with whole pecans, rather than pecan pieces. Check pie toward the end of baking. If nuts are overly brown, cover loosely with foil to prevent burning.


Coconut Cream Pie

This pie had a creamy, tender (but not loose) filling packed with coconut. Even better, the baker topped it with an Italian meringue to minimize weeping. I'd recommend using a spatula to pull up large peaks on the meringue, then baking longer to brown the peaks, like this.


Raisin Pie

Although it may not be common today, raisin pie was made during the winter when fresh fruit was unavailable. The filling benefits from the addition of citrus zest (orange is especially nice) and/or pecans.


Peach Pie

                       

Peach pie filling should contain only thickener, sugar, a small amount of lemon juice and peaches. Cinnamon, nutmeg or other warm spices masks the flavor of the peaches. Fruit in this pie remained bright (unoxidized). A note on thickener: Cornstarch and flour tend to settle out of peach pies. I like Instant Clear Jel, a modified food starch  which can be found in bulk stores and online. It also works well in berry pies.

Pumpkin Pie

Pumpkin pies can be over spiced, minimizing the flavor of the pumpkin. All the pies in this class were split on top, which indicates over baking. As the pie cools the filling becomes tight and splits, or pulls away from the crust. Remove pie from oven when just set (filling may appear wet or slightly loose in the center). The pie will continue to bake outside the oven for a few minutes.

Cherry Pie

Since fresh cherries are largely unavailable, pies used frozen (my preference) or canned cherries. The winning pie had a nice filling: not too loose, and a deep red color. For competition, I suggest adding 1-2 drops of red food color. Cherry pies should be slightly tart. Although it didn't influence judging, this pie had a top crust that was dusted with a crumb topping.

Crust

Many pies had crusts that were too thick. A single pie crust should use no more than one cup of flour, with a fat to flour ratio of roughly 1:3. I use the crust recipe below, adding 1 Tbsp lard for flavor. (I know lard can be controversial, omit if you prefer). Double the recipe for a double crust pie.

Single Crust

1 cup flour

1/2 tsp salt

1/3 cup shortening + 1 Tbsp lard

2-3 Tbsp cold water

Combine flour and salt. Cut in fat just until incorporated. You should have a mix of large and small fat pieces. Add enough water just to bring dough together. Makes one 9-inch crust.

Best of Show

Rather than comparing pies, I place BOS based on how close the pie comes to a perfect standard. I considered the apple and coconut cream pies for the top spot. Ultimately, the apple pie won. Filling was flavorful with uniformly sliced apples which enabled the filling to bake properly. It was nicely sweetened without being overly spiced and the crust was tender and flaky. 

What did you enter in your county fair? I'd love to hear your stories and questions!

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