Pie Crust

I’m going to be posting the recipes I used for my pie competition over the next couple of days. The first thing needed when baking pies is a crust. I’ve actually never made full sized pie crusts before. I went with a William Sonoma recipe that is similar to most pie crust recipes out there. I used butter flavored Crisco and the crusts turned out flaky and delicious. I made 4 crusts even though I only needed 3 just in case I needed that extra one.

See WS link for ingredient list for 1 pie crust and for food processor method. I made sure everything was VERY cold before making my crusts. I measured the ingredients into bowl and put them in the freezer for 45 minutes. I also put my mixing bowl and pastry cutter into the freezer for about 20 minutes.

Pie crust – from William Sonoma
For a 9-inch double-crust pie:
2 1/4 cups all-purpose flour
3/4 tsp. salt
3/4 cup vegetable shortening
6 to 7 Tbs. cold water

Combine the flour and salt in a mixing bowl and toss together. Add the shortening. With your fingertips, 2 knives or a pastry blender, blend the ingredients together, working quickly, until you have a mixture of tiny, irregular flakes and bits about the size of coarse bread crumbs. Sprinkle on the water, 1 Tbs. at a time, stirring gently with a fork after each addition. Add just enough water for the dough to form a rough mass.

With floured hands, pat the dough into a smooth disk (or into 2 disks, one just slightly larger than the other, if you are making a double-crust pie). The dough is now ready to use. It is not necessary to refrigerate the dough before rolling out (unless you included some butter), although for convenience it may be covered with plastic wrap and refrigerated for up to 2 days.

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9 Responses to “Square Cake Balls”

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    brannyboilsover — July 9, 2009 at 12:12 pm

    What a great cake sacrifice! Looks yummy.

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    thecookingnurse — July 9, 2009 at 1:17 pm

    This looks great, and alot less intimidating then cake balls

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    Molly Jean — July 9, 2009 at 1:47 pm

    Well those looks cute and easy!

    And I love the “i-poo”!!! My friends and I have something similar but with “a-roo”… Jake-a-roo, Mol-a-roo, etc 🙂

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    smellslikehome — July 9, 2009 at 2:25 pm

    great idea to use them for cake balls! i saw this pan at Michael’s a few weeks ago and thought the same things as you (about cutting the brownies) but now i might have to use my next coupon on one of these bad boys. thanks for the review!

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    Ingrid — July 9, 2009 at 3:27 pm

    I’ve seen that brownie pan….Wilton is trying to start a brownie trend as they now have lots of “brownie equipment”.

    Happy Birthday!
    ~ingrid

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    Megan — July 11, 2009 at 12:02 am

    HAPPY BIRTHDAY!!! Hope it was terrific. I checked the button and was able to Stumble your post. These cake balls look terrific. Love that they are square!

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    Danielle Hawes — August 5, 2009 at 6:11 pm

    I was at Michaels and saw the pan and thought the same exact thing!!!

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    sneha — January 8, 2010 at 9:59 am

    this is such a great idea. I have the Wilton pan and I often make cake or oreo balls. Thanks

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    sarah — June 17, 2020 at 11:34 am

    I cannot find the passion fruit anywhere unfortunately. What can I sub in for the passion fruit nectar? Can I use vanilla instead?

    Thank you!

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