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November 20, 2008

Secrets to Making Pie Crust

I've always hated making pie crust. Cutting the shortening and flour is seemingly impossible for me. For many years I bought frozen crusts, which were often broken and always not very good-tasting, or the rolled pie crust which is very expensive.

Awhile ago I learned how to make pie crust in my food processor. So easy! Just add the ingredients and whir till it forms a ball, then stick it in the refrigerator for awhile to chill back down, and roll it out. I use a floured dishtowel (not terrycloth) on the counter and roll the dough out on top of it; it's so much easier to get the crust into the pie pan this way.

The secret to making pie crust - which you will read everywhere - is to handle it as little as possible and keep it cold. My two additional secrets: use the food processor, and roll it out on a floured dishtowel.

You can use any pie crust recipe in your food processor. My processor is small so I use a one-crust recipe:

1 1/2 cups flour
3/4 tsp salt
1 tsp cinnamon (optional)
2 tsp sugar
1/2 cup shortening
4-5 Tbsp ice cold water

Whir till it forms a ball, adding the water 1 Tbsp at a time. Chill for at least 15 minutes before rolling it out.

Enjoy your pie!

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