Have you mastered the art of melt-in-your-mouth flaky pie crusts? It took me years, but I think I’ve got the recipe down for fork-tender crusts, learned from my foremothers! My father used to tease that the reason he married my mother was for her fried chicken and cherry pie, and when I was little, I thought my mother made the world’s finest cherry pies. However, when I married Alan, I discovered that his mother made the world’s best apples pies, so one day I asked if she could teach me how. She invited me over to join her while she made some pies for a grange dinner. Unfortunately, she didn’t measure anything and did everything by feel and look. I watched carefully, and it was helpful to see the way things were “supposed to look,” but it took me a few years to perfect my apple pies. Alan’s older brother was the best critic, and his advice went like this, “More sugar…more butter.” Forty-five years later, I’ve got a pretty good idea of how to make a flaky pie crust and a yummy pie, so I want to pass along what I’ve learned with photos, so you, too, will have an idea of how a flaky pie crust looks in the making, and how to make a scrumptious fruit pie.
2 Crusts for 1 Ten-inch Pie:
2 and 1/2 cups flour
1 and 1/2 cups Crisco (or other vegetable shortening; you can use butter, which tastes a lot better, but the crusts aren’t as flaky)
1 teaspoon salt
1/4 cup very cold (refrigerated) water
Mix in blender until a soft ball forms (but then stop immediately, even if a few crumbs are left; it’s really important not to over-process the mixture). Set in refrigerator while making the filling so that it’s cold when you roll it out.
In a large bowl, stir together:
1 cup flour
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
6-8 large peaches, ripe (Hale Haven are great, but there are lots of good varieties) peeled and sliced (I only used 6, because I was making it for an older lady, but 8 would fit and is better for a family who can eat whatever you make!) Toss the peaches with the flour mixture until all the peaches are well coated (You can use the same basic recipe for almost any fruit pie, like apple or cherry [pitted, of course, but dark cherries also make yummy pies, just FYI]. For smaller fruits, like blueberries, blackberries, or raspberries, use 2 quarts.) Roll out the bottom crust. I wet down the surface and add a sheet of saran wrap, then spread some flour on the top. At this point, turn on your oven to 450°F. so it’s piping hot when you’re ready to slide your pie into the oven. And add half of the pastry (about the size of a man’s fist). Be careful to handle it as little as possible, but shape it into a ball, flour, pat it down, and roll it out. I flip the whole crust over a time or two and add flour as needed. Over the course of rolling the crusts, you will probably add as much as another 1/2 cup of flour. (You can only flip the crust at first while the pastry is still quite thick.) Smooth it out with a rolling pin until it looks like it’s about 2 inches bigger than the pie pan. Place one hand under the saran wrap, and quickly flip it onto the pie plate. (Use your left hand to hold the pie tin…unless you need it to take a picture! 🙂 ) Make sure there are no cracks visible. Repair any as needed. Truly flaky crusts are hard to roll out and will have cracks; if it’s too smooth and easy to roll, it will be tough! Prick the bottom of the pastry shell with a fork. (This keeps it from bubbling anywhere in the baking process.) Arrange the fruit mixture in the pie plate. Add: 1/4 cup butter in small slices all around the pie. This is one of the secrets to a great pie in my book, so don’t forget this step! Repeat the process of wetting down the counter, spreading out the saran wrap, topping with flour, and molding the pastry into a ball. Roll out the rest of the dough (plus any that was trimmed off the edge of the lower crust if you had way too much on one side or something). Carefully (but quickly) flip the top crust on top of the pie. Even out the crust. You can add a little here and subtract a little there as needed. Form a little ridge around the top. (If you’ve done it right, you won’t have many crumbs left over, but I usually have a few, and I don’t like the crust too heavy.)There are several ways to finish the top. Some people use a fork to make tiny ridges all the way around. There are pastry tools to make special designs. I use my mother’s method of alternately pinching a small piece together gently between my left thumb and left forefinger while pressing gently down with the forefinger of my right hand on the crust next to it on the right. If you do this around the entire edge, you’ll have a fluted crust like the one above. Our family tradition is to put the letter of the type of pie (“P” for “peach” on this one) and some little “stalks of wheat” on each side by cutting tiny holes with a paring knife. This gives the pie some “air vents” for releasing pressure as the pie bakes. We also sprinkle sugar on top. Some people brush the top with well-beaten egg for a glossy sheen. Bake your pie in a pre-heated oven. Start at 450°F for 15 minutes. This seals in the juices and insures that the crust will brown by the time the pie is baked. Turn the oven down to 375°F. for an additional 45 minutes or until golden brown. (Check at about 35 minutes and then keep an eye on it, since elevation and various types of ovens heat differently. I use a traditional oven, but convection ovens bake faster, of course.)Let it cool on the counter for at least 10-15 minutes (or while you’re eating dinner), and serve up for dessert! We usually add vanilla ice cream, but I was out, so this time I used “Triple Peanut Butter,” but people liked it anyway! Enjoy!
“Then was our mouth filled with laughter, and our tongue with singing:
then said they. ..The Lord hath done great things for us; whereof we are glad.” (Psalm 126:2-3)