Perfect Pie Crust (Very Detailed Instructions)

"Step by step directions so anybody can make a perfect crust!"
 
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Ready In:
30mins
Ingredients:
6
Yields:
1 pie crust
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ingredients

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directions

  • In a mixer fitted with a paddle attachment, or using a hand mixer, mix the flour, salt, and sugar for 1 minute.
  • Add the butter and mix just until you have a crumbly, sandy mixture. (You should still be able to see the pieces of butter.)
  • In a small bowl, stir the water and vinegar together.
  • With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. (You should still see small bits of butter.)
  • Transfer the dough to a work surface and shape into a round, flat disk.
  • Wrap in plastic wrap and refrigerate at least 30 minutes before using.
  • Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.)
  • When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature to make it more workable.
  • Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand.
  • Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes.
  • Don't worry if the edges split a bit; concentrate on forming a good circle from the center.
  • Lift up and rotate the dough 1/4 turn every minute or so to help ensure even rolling.
  • The dough should feel smooth and soft; some say it should feel like the inside of your forearm.
  • If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour.
  • Instead, put it back in the refrigerator for 15 minutes to firm up the butter.
  • Keep rolling until the circle is at least 2 inches larger than your pan (for example, 12 inches wide for a 10-inch pie pan), or 3 inches larger for deep-dish pies.
  • Set your pie pan nearby.
  • To transfer the crust to the pan, I find it easiest to roll a finished crust up onto the rolling pin, then gently unroll it in the pan.
  • Or, you can fold it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan.
  • Make sure that the dough is allowed to settle completely into the pan.
  • Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; we'll patch it in a minute.
  • Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim.
  • Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside.
  • To decorate the rim, fold under the excess dough then just press it all around with the back of a fork.
  • For a slightly more advanced look, press the thumb and forefinger of one hand together.
  • Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between.
  • . Repeat all around the rim to make a wavy edge.
  • If baking with the filling, chill until ready.

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RECIPE SUBMITTED BY

I am a single mom of a 15 yr old and work as a CT technologist at hospital and at a cancer facility. I don't see cooking as a chore, I really do enjoy it. I am pretty much teaching myself as I go and have a lot to learn. I need to learn how to choose the right cut of meat. I always hear about how you should make good friends with your butcher. However, I'm afraid of annoying anyone with access to very sharp knives so I always take whatever is wrapped up and ready for sale. Lately, I have been trying to educate myself to be more eco-friendly in the kitchen. The more I learn, the more sense it makes not just for the planet but for my wallet! The hardest part so far has been trying to buy local and what is in season. I was looking at the fish at the seafood counter and everything except for cod had been imported from other countries. Thialand, Vietnam, ect. And all those lovely exotic ingredients in the produce section are very tempting! Another thing that's been frustrating is trying to reduce the amount of packaging my stuff comes in. Why do companies over-package everything?? The composting and recycling are working out great though, and I really encourage people to give it a try. I think a lot of people are reluctant to make greener choices because it seems like a tremendous amount of work and the effort seems overwhelming. But you can just start small. Pick one thing and go for it. Even if you don't make any other changes, you are still doing something! But chances are you will think of one more thing you could be doing. And then one more...it really get addictive because you see how easy it is and you feel good about yourself! For me, it started with just buying one or two reusable shopping bag each week at the grocery store. Within a month or so, I had enough to never need the plastic kind again. I was completely surprised to find that this little change was not only better for the planet, but easier for me! Those bags are so much easier to carry and they hold more stuff so you don't have to make as many trips from the car to the kitchen. Plus, I always have them in my car and use them for all kinds of stuff...carrying my gym clothes, library books, games for roadtrips, ect. Have I sold you on them yet??? My absolute fantasy is to have a farm. I know it will never happen: I have absolutely no connection to farm life and no experience or knowlege to make one succeed. Not to mention, I have no natural talents for any of the skills required to run one. But the idea of living off the land, living simply and being self-sufficient is utterly appealing. I'd love to be able to grow my own food, learn to can and make locally-remarked-upon preserves. Bake bread and pies. Learn to quilt and knit and sew. Feed chickens and gather eggs. Milk cows. Rise and retire with the sun. Sit on my porch at the end of the day and...okay, you get the point. And I realize the reality isn't as romantic as I imagine, but I think it would still be a wonderful way to live. My dream man is a cross between John Walton and Charles Ingalls (too much seventies TV at a young age?) with a bit of Sam Elliot thrown in. Maybe more than a bit! If I ever win the lottery, I think I would quit my job and find work as a farm hand. Of course, that would require me to actually play the lottery. I live with my somewhat idiosyncratic daughter and my reclusive boyfriend. Daughter is very picky, boyfriend will eat anything, but isn't exactly overly effusive either. I, of course, am the normal one. We have some interesting uh..."discussions". My rating system: To be honest, I never give 2 stars or less because of the chance it was a mistake I made with the recipe. Besides which, I am a coward. In those cases, I just leave a comment with no rating. I also try to save 5 stars for recipes that are truly extraordinary. [img]http://img213.imageshack.us/img213/1984/jefesdelabk5.jpg[/img] <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i19.photobucket.com/albums/b158/bella_donata/My%20Art/ApronSwap2007.jpg" border="0" alt="Made by Bella14ragazza"> <img src="http://zwt3.dabukar.com/Banner_No._1.jpg"> <a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view¤t=jollyjumbucks.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/jollyjumbucks.jpg" border="0" alt="Photobucket"></a> <img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg"> <img src="http://i132.photobucket.com/albums/q23/vseward/GIFS/zaargroupie.gif">
 
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