- four 8" one crust pies or two 8" double crust pies
- two 9" one crust pies or one 9" double crust pie
A batch of chill and thrill pie crust can be stored in the refrigerator for up to a week before using. The raw crust will appear darker, but it bakes up to a beautiful golden brown like the pie in the above picture.
- 4 cups of all purpose flour
- 1 tsp. sugar
- 1 tsp. salt
- 1 tsp. baking powder
- 1 3/4 cups cold shortening Tip: Storing shortening in the refrigerator keeps it fresh AND it is always cold for making pie crusts.
- 1 cold egg, well beaten
- 1 tsp. vinegar, white or cider
- 1/2 cup ice cold water
- Sift flour, sugar, salt, and baking powder into a quart and a half bowl. If my kitchen is hot, I will place the bowl of dry ingredients in the freezer for 10-15 minutes to chill before continuing with the following step.
- Quickly, mix in cold shortening using two cold knives, a pastry cutter, or with your hand. I prefer to mix mine with my hand. I use my fingertips.
- Add beaten egg, vinegar, and ice cold water.
- Mix well by hand with a sturdy spoon.
- Keep the pie crust tightly covered and chilled until you are ready to use it.
- Roll the crust out on a lightly floured surface and place it into your pie pan.
- Trim the crust about 1/4 to 1/2 inch past the edge of the pie plate. The crust will shrink about 1/4 inch as it bakes.
- Follow the baking directions for your pie recipe.
Making a Pie Shield from Aluminum Foil
- Start with a square of aluminum foil that is about a half inch larger than your pie plate.
- Fold the square of foil in half and trim as shown above.
- Center the pie shield over your pie.
- Gently tuck the edges under the rim of the pie plate.
- Take care to not get the shield too tight. You just want to prevent over browning, by keeping the crust edge lightly covered.
It is much easier to put a pie shield on a cool pie and remove it carefully from the hot pie.