She Can, She Can!

Cherry Pie

My tip today has to do with pie crust--something I used to loath making. Yes, loath!

I've finally found a simple recipe/system that works for me.

Pie Crust (makes 1 9-10 inch pie crust--double for a double crusted pie):

1.5 cups Flour
.5 cups Butter (very cold and cut into small chunks)
.5 cups Ice Water
.5 tsp Salt

I found that cutting the butter into very small chunks, then chilling it so that it is very cold when incorporated helped things immensely. After combining the ingredients, only using as much water as necessary, I chill the dough for at least 30 min. Then I roll it out.

Here's the tip though: I always want that mouthwatering, golden brown pie crust. To achieve that this time I baked the pie for 20 min before removing it, then brushing it with egg whites and sprinkling it with sugar. After that I put it back in the oven and baked it approximately another 20 min (watching closely so it didn't brown too much. I didn't have to use a baking shield this way, because the pie was already partly baked when I brushed it with egg whites. Voila! Beautiful, TASTY, golden brown pie crust!

Visit Tammy's Recipes for more Tips, from Kitchen Tip Tuesday!