Thanksgiving Pie Crust Tips

Mmmmm... Homemade apple pie.

With Thanksgiving just a few days away I thought I'd offer you a few tips to make dealing with pie crust a more pleasant experience.

Tip 1: Choose a forgiving pie crust recipe. 

I make shortening pie crusts because they are easier to mix and roll out than butter crusts. Plus, there's no chilling required for them to end up tender and flaky.

This is my favorite pie crust recipe:

Basic Pie Crust
3 cups flour
1 cup Crisco
1/2 teaspoon salt
1/4 cup sugar
1 cup ice water

In a large bowl, combine flour, salt and sugar. Add Crisco and using your fingers, break it into the flour mixture until it resembles coarse crumbs with some large pieces remaining.

Add the water, just a few tablespoons at a time until the dough is moist enough to pull together into a ball. Divide dough in half and roll out on a floured surface for the bottom and top crusts.

Tip 2: Get your hands in the dough.

Use your fingers instead of a fork or pastry cutter to break the shortening into the flour. It's easier and you'll be able to actually feel when the dough is starting to come together and it is time to begin adding the water.

Tip 3: Start with a circle before you begin rolling the dough.

Gather your dough into a ball and gently pat it into a circle before you begin rolling. If you start with a circle, you're more likely to end up with a circle.

Tip 4: Start rolling from the center of your dough.

When you begin rolling, always place your rolling pin in the center of the dough and roll out to the edges rolling away and towards you and turning your dough. If you start at the edge and roll all the way across you'll deform your circle.

I hope these tips help. Don't let making pie dough stress you out because homemade pie crust beats anything you can buy and you can do it.
Happy Baking!