How to make homemade pie crust with your KitchenAid mixer.

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Ladies and gentlemen, it’s time to bring out your KitchenAid mixers!   Store-bought pie crusts are fine, sure.   However, this recipe is fast, easy and knocks store-bought crusts out of the ballpark.

I’m a farmer’s wife; farmers love pie.   Cliche, I know, but I have found it to be true.  After marrying my farmer, I began my quest to bake good pie.   It just comes with the territory, a farm wife needs to know how these things (haha).   I also very much enjoy pie, particularly the crust.   I fell in love with this recipe right away, it is easy as pie and so delicious!

I whip it up effortlessly with my KitchenAid mixer, but you can also choose to mix the dough by hand using a pastry blender.   I have made this crust using both methods with success.

Here’s what you will need:

2 1/2 cups flour

2 Tablespoons sugar

1 teaspoon salt

1 stick of unsalted butter – chopped

1/2 cup of Crisco butter-shortening

1/2 cup of ICE water

Simply toss all the ingredients into the attached mixing bowl and turn your KitchenAid mixer (using the paddle attachment) on mix (the lowest setting).  I let it stir for several minutes, until it imageforms one big lump of well-mixed dough.   It is pretty obvious as it forms, so just keep an eye on it as it mixes.  You can see in the photo on the right how beautifully the dough is forming in the mixer.   Easy.

imageAfter the dough has formed, I take it out of the mixing bowl, then divide it into two separate equally-sized lumps.   Take each lump individually and shape into a ball.  Then, press gently to flatten slightly into a thick disc-shape.  Place the two disc-shaped dough balls into their own Ziplock bag or wrap individually with Saranwrap.   Set them into the refrigerator for about 30 minutes.

In a pinch , you could place them into the freezer if you can’t wait that long.   They need to be cooled in order for proper rolling, not too hard not to soft.   If too soft and warm or too hard and cold, it’s harder to roll out.   You get the idea.

After 30 minutes in the refrigerator, you can then roll them out with your rolling pin.   Side note: I have found my self short a rolling pin on more than one occasion.   I used a wine bottle instead, and it worked just fine!

Lightly dust your surface, and the rolling pin, with flour – to keep the dough from sticking while you roll it out.   Press your rolling pin in the center firmly and roll outwards evenly.   Keep rolling it out until it reaches about 1/8″ thickness.   Do the same with the other dough ball, and you have yourself two crusts ready to go.

Grease your pie pan(s) before putting your bottom crust into it.   Farm wife baking tip: For greasing your pie pan prior to baking, generously coat your pie pan using some of the Crisco butter-shortening.   Grease the bottom, sides, and around the top edge well.

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Glass pie pans, like this one, are fine, however my ceramic pie pan is definitely my favorite to use.

If using crusts together, as for a double-crust pie (such as peach or apple pie) you don’t need to poke holes in the bottom layer crust.   You will need to vent only the top layer of crust after laying it over the pie filling, making several slits with a knife.   If using the crusts as single, bottom layer crusts (such as pumpkin, sweet potato or chocolate pudding pie), you will need to vent the bottom crusts.   Poke holes into the bottom crust with a fork a few times after you have it layed out in your pie pan.

This recipe makes enough dough for one double-crust pie or 2 single crust pies.  You also should have some extra for adding some extra flair to your pie, should you choose to do so.

Here is something for you to keep in mind…

Pie crust doesn’t have to look pretty in order to taste good!

I’m still learning the fine-art of pie-crust design myself.   Trust me, you will love this crust even if you don’t make it “pretty”!   Pretty pies are fun to look at, but I couldn’t care less about my pie being pretty when I’m eating it.

Egg wash:   This isn’t a necessary thing to do.   It’s purpose is to give the pie a “healthier glow” so to speak.  A pie crust can look washed out and pale (not really a big deal), but egg wash can give it a nice golden appearance.  It can add some shine and help with sealing as well.  Whisk/stir together 1 egg plus 1 tablespoon of water, milk or cream.   Using a pastry brush (or a clean finger if you don’t have on), rub the egg wash along the top of your pie crust.  You can do this for your double-crust pie over the entire top crust, including edges.  Or, you can do it for your single crust pie, rubbing the egg wash along the exposed crust edges.

My favortie pies to make are peach, cherry, apple and pumpkin.   Chocolate pudding pie is also a family favorite.   I look forward to sharing my tried-and-true pie recipes with you in future posts.   Below are links two of my other posts.  The first is a terrific recipe for my mom’s sweet potato pie.   The second is my very favorite personal recipe for homemade apple pie.  The secret is… Well, you will just have to click on the link below to find out!

Old-Fashioned Sweet Potato Pie

Sweet & Sour Apple Pie

 

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My peach pie, made using my favorite deep-dish ceramic pie pan.   The top crust is sprinkled with sugar and cinnamon.
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An attempt at making my apple pie pretty.

Enjoy!

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