Let's talk about Pie Crust

With the holidays rapidly approaching everyone thinks of dessert.  Pies for dessert and pies for parties. What makes a good pie? Its foundation of course... the crust. Sturdy but flaky and tasty as well. Of course there is more than just the standard crust out there. Some pies are better with a cookie crust. I'll let you in on my recipes for both.

Single crust                 Double crust
11/4 C Flour                2 C Flour
1/4 tsp Salt                  1/2 tsp Salt
1/3 C Shortening         2/3 C Shortening
3-4 Tbsp Water           6-7 Tbsp Water

Stir the salt into the flour
Cut the shortening into the flour
Add water 1 Tbsp at a time until a ball is formed
Roll to desired thickness to line pie plate (and make top)

Tips:
I use butter for my 'shortening', you can use crisco or other solid fat
I fill a bowl with water and add ice cubes to keep it cold
If needed I will put it in the fridge so that the fat stays cold, this is important. The fat melting creates the flaky texture.

For a pre baked crust:
Line your pie plate with the dough
Prick it with a fork, holes will close as the crust bakes and puffs
Bake in a preheated 450°f    10-12 min until lightly browned

You have to watch the crust carefully to make sure the sides do not collapse and that large bubbles don't develop in the crust.  or....

Line the crust with baking paper and fill the pie with dry beans or peas then bake about 10 min. Empty the beans and paper return to the over to brown.

I mentioned before that some pies taste better with a cookie crust. Chocolate cream pie with oreo, coconut cream with nilla wafers, some are just better with  something different.

To make a cookie crust:
1/2 C butter (melted)
11/4 - 11/2 C of Graham Crackers, Nilla wafers, Animal crackers
1/4 C of sugar

Mix together and press into the pie plate and up the sides
If the pie needs a pre baked crust, bake in a 450°f oven for about 10 min
Smooth with a spoon when it comes out of the oven

Oreo Crust: (or other cream filled cookies)
30 cookies
1/4 C Butter (melted)

Mix together and press into the bottom and sides of the pie plate as above