FoodBanter.com - View Single Post - Pie Crust

Janet

In article >,
says...
>
> How many prefer to make their own pie crust,

always

> So would your pie win a blue ribbon at a local fair?

My apple pies and quiches have won first prizes (our local show does
cards not ribbons)

My mother made great shortcrust pastry and pies entirely by hand and eye,
no measuring at all. We made jam tarts etc with the offcuts; so I always
knew the look and feel of raw great pastry.

The kind of fat I use varies according to the pie filling. For a meat pie
I use lard and butter. For a fruit pie, butter and /or margarine. I weigh
fats and flour, use the processor to coarsely crumb them, (I can rub them
in by hand but the FP does it just as well, faster; just don't over
process them) then tip the dry result into a bowl and do like my mother.
Add very cold water (measured by eye) just to bind it and mix with a knife
blade, lightly gather the dough into a rolly ball by floury finger tips
on a floury cold surface (SS is good). Chill in the fridge before lightly
rolling (wooden pin). Don't power crush like a steamroller. Fill the raw
pastry, add lid, crimp, maybe glaze with egg, and bake in a hot oven.

The less and lighter you handle pastry (and the cooler) the better. No
energetic kneading like bread dough.

Janet.