My comment about Pillsbury pie crusts seems to have caused a stir....no pun intended. I have a confession to make. I used to use them too. However, when I realized just how awful they were and how they ruined some of the best pie recipes, I went in search of recipes to make my own.
I tried the ones you just pressed into the pie plate, with no rolling. They weren't too bad, but sometimes it was difficult making them stretch, keeping them even on the bottom and most of all inching them up the sides of the pie plate and making an edge. I tried ones that were titled "no fail pie crust"...well, sometimes they DID fail for me.
Then, my friend Jeaninne, out in California, came to the rescue. She sent me a recipe that she said truly was a no-fail pie crust and I should give it a try. I have been using this recipe ever since and have yet to fail at making a pie crust. My husband says the best part is that he never hears naughty words coming from the kitchen anymore when I'm making pie.
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So here it is....
Jeaninne's Pie Crust
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For one 9 to 10 inch double pie crust.
Sift together 2½ cups flour and 1¼ tsp salt
add:
3/4-1 cup cup vegetable shortening
3 tbsp unsalted cold butter
Cut half of the shortening into the flour mixture with a pastry blender or work it in lightly with the tips of your fingers until it has the consistency of cornmeal. Cut the remaining half into the dough until it is pea sized.
Sprinkle the dough with 6 tbsp ice water.
Blend the water gently into the dough until it just holds together, you may want to lift the ingredients with a fork, allowing the moisture to spread.
If necessary to hold the ingredients together, add:
1 tsp to 1 tbsp of ice water.
Divide the dough in half, shape each into a disk, and wrap in plastic wrap.
Refrigerate for at least 20 min. Touch as little as possible.
Roll out and follow directions for your pie recipe.
