PECAN PIE CRUST QUESTION

Here we go....this pie crust is the classic. You do need to use lard, but this crust is indestructible, has a very high bake temp point, and is absolutely delicious. Also, once you have done this a couple times you will love it...you freeze the leftover portions, thaw out and use for more pies or pot pies / pasties etc. IMPORTANT,,,the only kind of lard for this crust is the green and white "Armour" lard....others do not work as well..

Pie Crust

* READ THE ENTIRE CRUST PROCEDURE BEFORE STARTING TO MAKE
NOTE: YOU CAN MAKE 1/2 OF THIS RECIPE,,,USE ONLY 1/2 CUP OF THE EGG/WATER MIXTURE....USE 1 1/2 TEASPOONS OF SALT AND 1/2 POUND (1 CUP) OF LARD.
* YOUR CRUST……..you will get the hang of it………
* Crust: (large recipe, makes about 4-5 tops/bottoms) Store any leftovers in freezer, flattened & wrapped…it stores very nicely, and rolls well after thaw)
Put one egg in a cup measure, and add water to the cup up to the one-cup mark.....whisk and set aside...


* In a large mixer (kitchenaid) with splash guards,
* ---5 cups all-purpose flour (no need to sift – use a/p flour)
* ---1 pound lard, (2 cups) (Armour brand only - the green and white package) in smaller pieces

* ---1 tablespoon salt
* Slowly mix, until crumbly, then forming into a ball.
* Add: egg / water mixture (very slowly, while slowly mixing)

. Add the whole cup of egg / water.
* (I know, this sounds like a lot of egg / water,
* but just do it )
* The dough will be very “sloppy” at first, then it will begin
* to form back into a moist lump. Remove from
* mixer and it is ready to roll, with generous additions
* of flour to roll with, see below.

Instructions

To roll crust:
moisten smooth surface with a damp cloth,
then place waxed paper on this surface, with
enough waxed paper to fall over edge of surface, nearest you.
This will allow you to press your body against
the waxed paper, to hold it into place, while
rolling the crust, rolling away from you.
VERY GENEROUSLY (a hand full) sprinkle flour on the
waxed paper where you will be rolling. Put
about ¼ of the dough on this and turn it on the flour and flatten it with
hands. Dust the top of dough with flour and now you can roll the
dough with rolling pin. If the dough becomes sticky at all, just sprinkle on a little more flour and rub flour on your rolling pin..(You will become accustomed to
how much flour to use…)
Fold the crust over in half, place at the edge of the plate and gently
move the folded crust onto the plate, to center
of the plate. Unfold to cover the entire plate.
Gently nudge into the plate and repair
any tears. (USE A LITTLE WATER TO MAKE REPAIRS)
Cut the crusts about ½ inch from the edge of the pie plate.

Roll the cut edges UNDER, then with both thumbs and index fingers,
. gently twist the rolled edge in opposite directions to form decorative edge.
To save remaining crust….flatten, wrap in wax paper, place in bag, and freeze.

Last Edited by Arnie on 11/09/2011 09:59 AM

lol, that is my goal. just for now it is my blog readers and fb friends. Maybe one day.

Thanks, RuralGal! I do believe that's what must have happened, the "juice" leaked through and then baked (WELDED) the crust to the pan.

And I appreciate your good wishes - I hope that we ALL enjoy Thanksgiving, no matter our circumstances perhaps we can set them aside for one day....

Do you bake your crust before you add the filling? Also, do you pierce the bottom of the crust with a fork we always did that too.

I might try subbing honey or maple syrup for the consistency, but that gets expensive.

I am a baker professionally and I make a lot of insane desserts, but something about the humble pecan pie... it is my absolute favorite.

Silicon, huh? I've seen the silicon baking pans and wondered how they'd do.

And I LOVE persimmons, but in the store (when they FINALLY get them in) they are $3 apiece!! I am actually awaiting delivery of my VERY OWN persimmon tree, but I'm thinking it will be several years before I can actually get a persimmon from it.

Boy, am I gonna be MIFFED if the World ends before I can get a persimmon off it!

Thanks, AC, I'll certainly give this a try!

WOW!! I am OVERWHELMED by all of the responses! Thank you, thank you, THANK YOU!!

I have to leave for work now, but I'll check back when I get home and answer ALL of you.

I KNEW I could count on the GLP Community for help with this!

to everyone who has responded!

My mom swore by this recipe, she used the regular shortening recipe until they came out with this one which mixed up much easier. We usually used a pyrex pie dish. Can easily be doubled. Good luck.

Crisco Oil Pie Crust (9" pie)

1 1/3 cup sifted flour
1/2 tsp salt
6 tablespoons crisco oil
2 tablespoons water

Preheat oven to 425 or to temperature given in filling recipe.

In a bowl mix flour & salt. Add oil and water: stir with a fork until dough no longer sticks to the bowl. Form into a flat circle.

Dampen work surface to keep waxed paper from slipping as you roll dough. Between two squares of wax paper, roll out each circle of dough to a circle that touches the edges of the paper. Peel off top paper. Pick up one circle of rolled dough with bottom paper and place paper side up in a 9" pien pan. Peel off paper and ease into the pie pan.

Trim the dough 1/2 inch beyond the edge of the pie pan. Fold under dough on the rim of the pie pan to form a double thickness; flute with fingers or fork.

1)-Pastry shell: with a fork prick the bottom and sides generously. Bake at 425 for 12-15 minutes or until desired browness. Cool and fill.

2)-With baked filling: Pour filling into pastry-lined pie pan and bake as directed in the filling recipe.

I brush the inside of the bottom of the pie crust with melted butter. Works for me!!

Brushing with butter even works on those frozen pie crusts!!

Can't imagine why anyone would make a pie crust from scratch. The frozen Pet Ritz are always flaky, bake up well, and taste good. That's the only thing I use for pecan pies!

The deer seem to get all of my persimmons. It was here when we built the house, so I let it stay. No clue how old it is. I never have figured out anything decent to make with them, though.

It's not old fashioned corn syrup so much that gets the bad reviews, it's the High Fructose Corn Syrup that takes 14 chinese scientists and a chemistry set to make.

Try spraying the pan with Pam. I haven't actually done this for pecan pie, but it works for other stuff.