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Monday, November 19, 2012

How to Make The Prettiest Pie Crust | Pie Crust Recipe | Plus... Chocolate Meringue Pie Recipe

 



If you're counting, yes, this is the third pie post in a row.  It is Thanksgiving, after all.  This is only not a recipe, but a tutorial on making a pretty pie... a step-by-step guide to crimping a pretty pie crust.  After all, most pies taste great, but a really pretty pie can put it over the top!

The Easiest & Flakiest
Pie Crust Recipe

2 pie crusts

18 tablespoons cold butter (2 sticks + 2 tablespoons)
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons sugar
6 to 8 tablespoons ice water

In a food processor with the steel blade, add flour, salt and sugar.  Cut butter into small pieces, then add it too the food processor.  Pulse until the mixture is crumbly.  Slowly pour in water until the mixture begins to form a ball or come together as dough.

Dump it out onto a board and form it into two disks.  Wrap in plastic wrap and let it rest in the refrigerator for 30 minutes.



Remove from the refrigerator, unwrap and place it on a well floured board.  Roll it out with a rolling pin, moving the dough in between each roll to form a circle.



Fold it into quarters.


Put it into the pie plate with the point of the fold in the center.  Unfold.


Fold under the edges to create a nice 'bump' around the edge.


Pinch the edge between your thumb and forefinger.  Move along the edge, all the way around.


Use pie weights when baking if you are "Blind Baking" the shell, or baking the shell before it is filled like you would for a cream pie, like chocolate, banana or a lemon meringue.   These pie weights were my Granny's...  they probably filled 100's of lemon meringue pie shells.


Oops.  I forgot to prick the bottom before the pie weights went in!


This is the crust after it was baked, then filled with chocolate custard.  I used my friend (and cousin-in-law's) Lorin's recipe.  Lorin made this for my family and it was so good, I begged her for the recipe.  Here it is!

Chocolate Custard Filling:
1 cup sugar
3 Tbs cornstarch
¼ tsp salt
2 Cups milk
2 ounces unsweetened choc/or cocoa conversion
3 slightly beaten egg yolks
I tsp vanilla
2 Tbs butter

Combine sugar,cornstarch, chocolate and salt: gradually add milk. Cook and stir over medium high heat till bubbly. Cook and stir for 2 minutes. Stir moderate amount of mixture into yolks: immediately return to hot mixture and cook 2 minutes stirring constantly. Remove from heat add butter and vanilla. Pour into shell.


Top it with mernigue :

Meringue:
4 egg whites
6 tblsp. Granulated sugar
¼ tsp. cream of tarter
½ tsp. vanilla

With your mixer on high speed beat egg whites, cream of tarter and vanilla. Gradually add in sugar. Beat until stiff peaks form. Top pie with meringue and bake at 350 until golden.


 Post toast.


Toasted meringue cloud!



Here is the easy to pin strip!

6 comments:

  1. Jenny, Do you have any tips for taking a Verrill pie out of its tinfoil dish and making it look homemade??? :)

    ReplyDelete
    Replies
    1. Jenny Hobick12:57 PM

      I had some real cranberries this weekend and made cranberry orange scones... you should go get a fresh one for me from verrill tomorrow morning :) Did you see the lantern from Chatham on FB? I'll be posting pics of it hanging this week!

      Happy B-Day to Cale! We'll be thinking of our Thanksgiving at your house this year!

      Delete
  2. Fantastic! I love homemade pie crust with anything chocolate poured in! :)

    ReplyDelete
  3. I know your talking about crust, but I am ready to drink the chocolate custard! Looks Wonderful. Have a great Holiday! - Tonya

    ReplyDelete
  4. Did I you just read chocolate custard in a pie, count me in! can't wait to make this one, sure pretty indeed. Got my eye on your next posts.

    ReplyDelete
  5. How long do u cook crust for and at what temp. When blind baking

    ReplyDelete

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