For those of you who have been following me… you already know I love pie. I’ve already mentioned that my husband and I had barbecue for our wedding dinner, we love it so much. However, I failed to mention that we had a pie bar instead of cake. We love pie.
We love pie so much, that not soon after we were wed I was practicing my pie skills almost monthly to hone them in. I was on a mission to make the PERFECT pie. And the perfect pie starts with the perfect crust.
It took me a while to perfect this baby… and half of the struggle is actually in how you mix it. Although what goes into it is VERY important too.
Gooseberry Creek's Perfect Pie Crust
- 3 c. Flour
- 1 tsp Salt
- 6 Tbsp Butter
- 6 Tbsp Crisco
- 1/2-3/4 c. Cold Water
- Preheat oven to 350º F.
- Mix Flour and Salt in a large mixing bowl with a fork.
- Cut in butter and Crisco with a pastry cutter until the mixture forms crumbles just under pea sized and smaller.
- Mix with a fork as you slowly add drizzles of cold water to the mixture until you can make a well formed but crumbly ball with your hands.
- Cut ball into quarters and form the sections into 4 individual balls.
- Individually, roll out each ball with a floured rolling pin on a floured pastry mat.
- Place bottom crust in a pie dish, poke holes throughout crust with fork, cut extra crust off the edges and add decorative design as desired
- For Fruit and Custard Pies: Bake for 10-15 minutes before adding fillings and top crust. Return the pie to the oven to bake for the indicated time on your fruit or custard pie recipe.
- For Creme Pies: Bake for 10 minutes before heavily brushing on melted butter. Bake an additional 5 minutes then lightly brush on some beaten egg. Bake for 5 more minutes before removing from the oven. Let cool before filling your pie.