I mentioned earlier this week that a pie I made won an award. This may seem like a silly thing to some, but I'm pretty proud of myself. It wasn't too long ago I was begging for tips from all of you dears. With your help + some practice I finally feel confident in making a pie crust.
After reading all of your suggestions, I decided to give Martha's Pate Brisee a try. I prefer using butter to shortening and this simple recipe looked so easy I couldn't mess it up, could I? Well yes, actually I could. It took a bit of perseverance but after a few tries I was able to work out the kinks and wanted to share what I learned with you.
Martha's Pate Brisee Recipe:
2 1/2 C. all purpose flour
1 tsp. salt
1 tsp. sugar
1 C. unsalted butter
1/4 to 1/2 C. iced water
Blueberry Pie Filling:
4 C. fresh blueberries
1/2 C. sugar
1/4 C. flour
1/2 tsp. cinnamon
1 Tbs. lemon juice
The first problem I ran into was not owning a food processor. I found using an old fashioned pastry blender works great. Just combine all the dry ingredients into a bowl and mix with a wire whisk. Cut your butter into small cubes and blend into the flour mixture with the pastry blender.
When the butter has broken down into small pea size mounds, it's time to add the iced water. I used 1/2 C. of iced water to get the desired consistency for my dough.
You want the dough to just barely combine together. Over mixing will make the dough tough and your crust won't be flaky.
Split the dough into two mounds, wrap in plastic and refrigerate for an hour. Roll the dough out on a clean floured surface and when you have a big enough circle, place it inside your pie plate.
Pour in the pie filling and add the top crust. Bake at 425 for 45 minutes. It would be a shame to serve this pie without freshly whipped cream, so make sure you have that on hand.
As you can plainly see, I still have a lot of practice to do on the appearance of my pies. Are there tips I should know about making pies look pretty? I'm sure you have all kinds of tricks up your sleeves.