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Are you “Crust Worthy”?
By Elizabeth | December 2, 2007
I will admit, the one baking challenge I have been afraid to even attempt is from-scratch pie crust. I don’t know what it is, it just intimidates me. Well, Rachael Ray to the rescue! Make HOME-MADE crust this season with Every Day with Rachael Ray.
Making a piecrust is as easy as it looks; follow these simple steps, you’re guests will be blown away!
Follow these 9 steps:
Combine the flour and salt in a bowl. Work in the butter until the mixture resembles coarse crumbs.
Sprinkle with the water then mix. Pinch a bit of dough – it should just hold together.
Turn out the dough and gather into a ball. Halve the dough and flatten each half into a disk.
Wrap each disk and chill for 15 minutes. Roll out 1 disk on a lightly floured work surface.
Roll the dough into a rolling pin, then unroll it, centered, over a pie plate.
Press the dough into the bottom of the pan, then refrigerate while preparing the filling.
Pour in the filling. Roll out the other disk and unroll it on top. Roll up the dough edges and crimp to seal.
Cut vents in the center of the pie before baking. Brush the crust with water and sprinkle with sugar.
Bake the pie, then let cool completely on a rack before slicing.
I gotta tell you, it still sounds intimidating. And those Pillsbury pie crusts are already made and rolled out and everything! So what I need to know from you in the comments is, have you made pie crust from scratch? Is it hard? Does it taste significantly better than the ready-made crust? Give me some courage, people!
Topics: Pie, Rachael Ray's recipes |
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6 Responses to “Are you “Crust Worthy”?”
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December 2nd, 2007 at 8:21 pm
My grandmother was an expert at making pie crust, too bad it’s not an inherited trait! I don’t do well with anything I have to roll out.
December 3rd, 2007 at 1:49 am
I much prefer the homemade version of pie crusts: it’s thinner than anything that I’ve seen at the store. Only I don’t do it as fancy as your directions. I use crisco, and use the pastry blender to make it into a coarse meal. Add the water, keep using the pastry blender. I never get it quite all the way uniform. I then turn the whole mess out onto a piece of wax paper & cover it with another piece before I sorta smush it together & then roll it out to about 1/2 as wide as the wax paper. I open it up, fold in 1/2, rotate & fold again, then I put the other wax paper back on & roll for serious this time. It fits my pans just right when it’s about as wide as the paper is, so I stop when it starts peeking out the side. Then you peel one side, flip the crust over your pan & center it, and finally peel the other side. It sounds like a lot all typed out like this, but it’s really easy.
December 3rd, 2007 at 10:23 am
Your kidding right? it’s called buy the premade stuff lol I was watching the food network over teh weekend and they were showing how you use pizza dough to make preztels and donuts…gonna try that next :)
December 3rd, 2007 at 10:55 am
Homemade is so much better than the premade kind. I use Crisco too (and a little butter). PS. you can use the same dough to make turkey pot pies with your holiday leftovers. :)
December 4th, 2007 at 4:11 am
Homemade is sooooo much better, but I understand your ‘phobia.’ I suffered from it too, and here’s my suggestion: Double or triple the recipe so you have enough to make multiple crusts. I found the hardest (and most intimidating part) was rolling it out and getting it to look like an actual pie crust. If you have some ‘wiggle room,’ you won’t get frustrated if things go wrong with the first one.
July 18th, 2008 at 7:23 am
I make my own pizza dough!
Home made truly is better!
Andy