Pie shell

Introduction

History

Pie shells have been a staple in baking for centuries, with early recipes dating back to medieval times. Originally, pie shells were made with a simple mixture of flour, water, and lard. Over time, variations of the recipe have evolved to include different fats such as butter or shortening, resulting in a flakier and more flavorful crust.

Ingredients

How to prepare

Variations

Notes

1. If necessary to bake the crust before filling, prick all over with a fork, line with parchment, and fill with beans or pie-crust weights before baking.
2. If making a two crust pie, double the recipe and split the dough in two before chilling.
3. To make top crust, roll out the second round of pastry, fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of the plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired.

Cooking Tips & Tricks

Make sure all your ingredients are cold, including the shortening and water, to ensure a flaky crust.

- Handle the dough as little as possible to prevent it from becoming tough.

- Refrigerate the dough before rolling it out to allow the shortening to firm up, resulting in a flakier crust.

- Blind bake the pie shell before adding the filling for a crispier bottom crust.

Serving Suggestions

Serve your pie shell filled with your favorite sweet or savory filling, such as apple pie or quiche.

Cooking Techniques

Use a pastry blender or two knives to cut in the shortening for a flaky crust.

- Blind bake the pie shell before adding the filling for a crispier bottom crust.

Ingredient Substitutions

You can use butter instead of shortening for a richer flavor.

- Whole wheat flour can be used in place of all-purpose flour for a healthier option.

Make Ahead Tips

You can prepare the pie shell dough ahead of time and refrigerate it for up to 2 days before rolling it out and baking.

Presentation Ideas

Decorate the edges of your pie shell with a fluted pattern or use cookie cutters to create decorative shapes for the top crust.

Pairing Recommendations

Pair your pie shell with a variety of fillings, such as fresh fruit, custard, or savory meats and vegetables.

Storage and Reheating Instructions

Store any leftover pie shell in an airtight container at room temperature for up to 2 days. To reheat, place in a preheated oven at 350°F for 5-10 minutes until warm and crisp.

Nutrition Information

Calories per serving

Each serving of pie shell contains approximately 150 calories.

Carbohydrates

Each serving of pie shell contains approximately 15g of carbohydrates.

Fats

Each serving of pie shell contains approximately 10g of fats.

Proteins

Each serving of pie shell contains approximately 2g of proteins.

Vitamins and minerals

Pie shells are not a significant source of vitamins and minerals.

Alergens

This recipe contains wheat.

Summary

Pie shells are a delicious but high-calorie treat that should be enjoyed in moderation.

Summary

Making your own pie shell from scratch is a rewarding and delicious way to elevate your baking skills. With a few simple ingredients and some patience, you can create a flaky and buttery crust that will take your pies and tarts to the next level. Enjoy experimenting with different fillings and variations to create your own signature dessert.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day, the sun shining brightly through the windows of my grandmother's kitchen. I was just a young girl at the time, eager to learn everything I could from her about cooking.

My grandmother was a wonderful cook, known throughout our small town for her delicious pies. She had learned her recipes from her own mother, who had learned them from her mother before her. It was a tradition that had been passed down through generations, and one that I was eager to be a part of.

On this particular day, my grandmother had decided to teach me how to make the perfect pie shell. She brought out a large mixing bowl and began to sift together the flour, salt, and sugar. As she worked, she told me stories of her own childhood, of learning to cook in this very kitchen.

I watched in awe as she added the butter and shortening, cutting them into the flour mixture with a pastry cutter until it resembled coarse crumbs. Then she added just enough ice water to bring the dough together, gently kneading it until it formed a smooth ball.

"Now comes the tricky part," she said with a twinkle in her eye. "Rolling out the dough just right."

She sprinkled flour onto the countertop and placed the dough in the center, then began to roll it out with a wooden rolling pin. She showed me how to turn the dough as I rolled, to ensure it was evenly thick all the way around.

Once the dough was the right size, she carefully lifted it into a pie dish and crimped the edges with her fingers. She then pricked the bottom of the crust with a fork to prevent it from puffing up during baking.

"Now it's ready for filling," she said with a smile, patting my hand. "You've done a wonderful job, my dear."

I beamed with pride as I watched her fill the pie shell with a sweet cherry filling, then cover it with another layer of dough and crimp the edges together. She brushed the top of the pie with a beaten egg wash and sprinkled it with sugar before placing it in the oven to bake.

As the pie baked, filling the kitchen with a mouth-watering aroma, my grandmother sat me down at the table and poured us each a glass of milk. We sat in comfortable silence, enjoying the warmth of the kitchen and the anticipation of a delicious dessert to come.

When the timer dinged, my grandmother pulled the pie from the oven and set it on the counter to cool. The crust was golden brown and flaky, the filling bubbling up around the edges enticingly.

We waited impatiently for the pie to cool enough to slice, then dug in with eager spoons. The crust was perfect – crisp and buttery, just the right balance of sweet and salty. The filling was a burst of flavor, sweet and tangy and oh so satisfying.

As we enjoyed our pie together, my grandmother leaned back in her chair and smiled at me. "You're a natural in the kitchen, my dear," she said. "I can see that you have the same love and passion for cooking that I do. And I know that one day, you'll be able to pass on this recipe to your own grandchildren, just as I have to you."

That day, as I sat with my grandmother in her kitchen, enjoying the fruits of our labor, I knew that I had found a lifelong passion. Cooking had become more than just a necessity – it was a way to connect with my family, to carry on traditions, to create memories that would last a lifetime.

And as I licked the last of the pie filling from my spoon, I knew that this recipe for pie shell would always hold a special place in my heart. It was more than just a list of ingredients and instructions – it was a connection to my past, a link to my family's history, a reminder of the love and care that went into every dish my grandmother ever made.

I would always be grateful for that day in my grandmother's kitchen, for the lessons she taught me, for the memories we shared. And I would always treasure the recipe for pie shell, knowing that it was more than just a way to make a delicious dessert – it was a piece of my heritage, a part of who I was and where I came from.

Categories

| American Recipes | Flour Recipes | Pie Crust Recipes | Pie Recipes | Shortening Recipes |

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