Making Pie Crust seems to be intimidating to so many people and it really does not need to be that way. There are a few simple steps to learn but when you do, the rest is easy.
- Start with a great recipe. Ahem…………see below 🙂
- Don’t rush it.
- Do not over handle the dough. That alone can make it tough. A gentle touch is best.
- Room temperature can affect your pie crust dough. If the room is too cold the dough will be too stiff to roll easily. If the room is too warm, the dough will be too soft and sticky.
- My best trick is this one. Wet the surface you are rolling the dough out onto. Then cover it with plastic wrap. Generously flour the plastic wrap. When you have the pie crust rolled out to size, place the rolling pin at the top of the dough. Then lift the plastic wrap and slowly pull it towards you. The dough will fall onto the rolling pin. The rolling pin will keep rolling towards you until it has gathered the pie crust. Then simply and gently pick up your rolling pin, set it on the pie plate and unroll the dough. Bob’s your uncle. It’s done!
So, let’s get started with that great recipe that Thelma, one of the Nursing Supervisors at Sisters of Charity Hospital gave me about 35 years ago! The recipe makes enough dough for 3 double crust pies. If not using it all, you can divide in equal portions wrap securely in plastic wrap then a freezer bag and freeze it. Guaranteed to make a tender flaky crust every time. Let’s build us some Pie Crust!
Here’s what we’ll need.