Kristis Perfect Pie Crust Recipe 455 Recipes

PERFECT PIE CRUST

Steps:

• In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
• Separate the dough into thirds. ***Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half.*** Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it's still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
• When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it's a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it's about ½ inch larger in diameter than your pie pan.
• With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

PERFECT PIE CRUST

Steps:

• Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

PERFECT PIE CRUST

Steps:

• In a large bowl, whisk together the flour and salt to combine. Add the butter, tossing the cubes through the flour until the pieces are separated from one another and each piece is coated.
• Cut the butter into the flour by pressing the pieces between your palms or fingertips, flattening the cubes into big shards and continuing to toss them in the flour to recoat the shards. The size of the butter will vary depending on the kind of pie you're making: For fruit pies, stop when the butter pieces are about the size of walnut halves. For custard pies, stop when the butter pieces are smaller, about the size of peas.
• Make a well in the center of the mixture. Add 3 tablespoons ice water and mix it in by tossing the flour in the bowl. (This tossing movement lets the moisture incorporate without allowing too much gluten formation.)
• Continue to add ice water 1 to 2 tablespoons at a time until the dough begins to come together. As it comes together, fold it over itself a few times to make sure it's homogenous. The dough should hold together without noticeable cracks (a sign of underhydration), but it should not be wet or tacky to the touch (a sign of overhydration).
• Form the dough into a disk about 1-inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour before using, and up to 2 days. (It can also be frozen for up to 3 months, then thawed overnight before using.)

PERFECT BAKED PIE CRUST

Steps:

• Heat oven to 475°F. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork.
• Bake 8 to 10 minutes or until light brown; cool on wire rack.

KRISTI'S KEY LIME PIE

Steps:

• If using 6 to 8 limes instead of lime juice, put water in blender or food processor, set processor on puree, and with processor running drop lime slices in, one at a time. Key limes are very tough - do not drop in too many at one time. Drop in 8 to 10 slices, maybe more if you have a really powerful blender or processor. Process completely, then pour through strainer into another container. Make sure to press out all of the juice, discard lime remains then pour the lime juice back into blender. Again, drop in lime slices, repeating the above process until you have processed all of the limes. Set aside 1 cup of the resulting lime juice.
• Preheat oven to 350 degrees F.
• Blend key lime juice with the sweetened condensed milk. Add the sour cream. In a separate container, beat the eggs, then add to the key lime mixture and beat for 1 minute. Pour mixture into the graham cracker crust. Bake for 10 minutes. Remove from the oven and cool pie completely, about 1 hour. Top with whipped topping and put in freezer. Freeze at least 3 hours. Serve straight from freezer. Cutting the pie is made easier by wetting a knife in hot water before slicing.

KRISTI'S PERFECT PIE CRUST RECIPE - (4.5/5)

Steps:

• In a food processor, add flour, sugar and salt and pulse 3 times. Add through the fed tube, butter pulsing for 10 seconds until the flour mixture looks like cornmeal. In a SLOW STEADY STREAM add the ICE COLD water just until the dough holds together without being to wet and sticky. Do NOT over process the dough or t will become tough. No more than 30 seconds. Test the dough by squeezing a small amount together. If the dough is crumbly, add just a little more water and pulse 3 seconds. Turn the dough out onto a lightly dusted countertop or pie board. (I like to plastic wrap my countertop for easy cleanup.) Form dough into a ball, and divide in half. Each half flatten into round discs and wrap in plastic wrap and chill for 1 hour. Roll out the chilled dough quickly into the desired pie size. For a PRE COOKED pie shell bake at 375 degrees F., for 15-18 minutes. If not pre baking pie shell, follow baking times for your pie recipe.