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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5 Responses to “12 Days of Cookies – Lumberjack cookies”

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    1
    Nina — December 7, 2008 at 12:15 am

    These look great! I’m so glad you joined me for 12 Days of Cookies. I’m having so much fun baking and trying out new recipes.

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    2
    Joelen — December 9, 2008 at 4:10 pm

    Thanks so much for participating! What a great cookie recipe and one for me to try soon!

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    3
    Haley — December 16, 2008 at 10:13 pm

    What a fun event! All of your cookies look amazing! I can see why these are your husband’s favorite…they sound delish!

    I would love to write about your recipe on our blog! If you are interested send me an email at haley@keyingredient.com

    Thanks!
    Haley, KI Blogger

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    4
    Katherine — December 21, 2008 at 5:56 pm

    I’m trying these cookies for the first time and froze 1/2 the batch for later. How do you bake after freezing? Do you defrost and then bake at 350 for 12-15 minutes? or go straight from the freezer to oven and just bake longer? Thanks for the recipe!

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    Jen — December 22, 2008 at 9:05 pm

    Katherine – I’ve never froze the cookies, but my mother in law does it all the time. She said she puts them on a cookie sheet and lets them defrost on the counter for about 15 minutes before baking them as usual.

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