Pastry is a scary endeavor, pie crust is finicky and high maintenance. I bake A TON, but I avoid pastry at all costs…. Not anymore!
The Waspy Mom makes very tasty homemade pie crust, and I’ve been known to ask her to prebake me a pie shell when I’m planning to make quiche. Despite having grown up in a southern kitchen, and having years of experience with pasty, The Waspy Mom is still frustrated by making pie crust from time to time. Just a few weeks ago I overheard her curse (which is always adorable) and exclaim “I’m 60 years old, you would think I could make a decent pie crust by now!”. Of course, her crust ended up just fine on this occasion. It always does. But it got me thinking that I need to get over my fear of pastry and start practicing a simple pie crust now. So the day before Thanksgiving I spent the whole afternoon with my Mom making pie crust and other pastry dough for empanadas later that week.
Basic Pie Dough (9-inch shell)
From The Fannie Farmer Baking Book
1 ½ cups flour
¼ tsp. salt
½ cup vegetable shortening (Crisco) or butter cut into cubes
3-4 T. very cold water
Per Fannie – Mix the flour and salt together in a bowl, add the shortening and work it into the flour with a pastry blender. Sprinkle on the water, a tablespoon at a time, stirring lightly after each addition. Use enough water so that the dough holds together. Form the dough into a cake, wrap in plastic and refrigerate for 30 minutes so that the dough can rest. Per- The Waspy Mom & Me: It’s important not to overwork the dough or it will become tough. The trick to pastry is handling it as little as possible and keeping it cold. We followed the recipe but assembled the pastry in the food processor. It’s faster, easier and the heat from your hands won’t melt the shortening.
Roll out the dough on a lightly floured surface until it is about 1/8 inch thick and 2 inches larger than your inverted pie pan. Prior to rolling, we whacked it with the rolling pin a few times to get it approximately an inch or so thick. Transfer the dough to the pan, then trim and crimp the edges for an unbaked pie shell.
After you’ve patched any thin spots or tears, turn the overhanging flap of dough under itself all around, to make an upstanding ridge about ½ inch high. Use your fingertips to make a fluted edge. The shell is now ready to be filled according to the recipe, or you may wrap it in plastic and refrigerate for a day or two or freeze it.
Old Fashioned Pecan Pie
Gourmet Magazine, November 2009 (the final issue, tear)
¾ stick butter
1 ¼ cups packed light brown sugar
¾ cup light corn syrup
2 tsp vanilla
½ tsp salt
3 large eggs
2 cups pecan halves
Preheat oven to 350°F with a baking sheet on middle rack.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.
Also, don’t forget to enter to win my Julie & Julia giveaway.
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