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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13 Responses to “Happy New Years Eve! And a New Frosting Recipe”

  1. #
    Dorothy — December 31, 2009 at 4:03 pm

    You’re right, that IS a very festive photo! The colors of the sprinkles are so vibrant and really pop against the dark background. Looks delicious!

    I made the mini ham & cheese sandwiches…and WOW! They are fantastic! Thanks for the recipe.

  2. #
    Carrie — December 31, 2009 at 5:52 pm

    That frosting is really great and versatile! I am so glad you enjoyed it! Beautiful cupcakes!

  3. #
    oneordinaryday — December 31, 2009 at 7:20 pm

    They do indeed look festive.
    Happy New Year!

  4. #
    Kerstin — January 2, 2010 at 6:29 am

    Mmm, they look great and I love the sprinkles on top! Happy New Year!

  5. #
    Jen — January 2, 2010 at 10:22 pm

    Dorothy – so glad you enjoyed the ham and cheese sandwiches!

  6. #
    Daily — January 3, 2010 at 8:11 pm

    wow, those cupcakes look amazing. I’ve got to try that frosting, since I typically am not a huge fan of a chocolate on chocolate–this seems to be a great alternative!

  7. #
    Chocolate Shavings — January 7, 2010 at 2:31 pm

    I’m always up for a new frosting recipe!

  8. #
    Gala — January 7, 2010 at 5:42 pm

    So cute and super festive!
    Those liners are so cool, never seen neon ones.

  9. #
    Karly — January 8, 2010 at 2:43 am

    Ooh, I’ve never seen a buttercream frosting recipe with meringue powder before! I’ll have to try that. 🙂

  10. #
    Memória — January 8, 2010 at 5:15 am

    These are beautiful cupcakes! I just made chocolate cupcakes today. I wish I could frost mine as well as you do.

  11. #
    Jacelyn — January 11, 2010 at 4:15 am

    Hi, your cupcakes look lovely. Can i check if the coffee is added ice cold or room temperature?

  12. #
    Jen — January 11, 2010 at 12:56 pm

    Jacelyn – Room temperature coffee would work just fine.

  13. #
    slicescakes — February 2, 2010 at 3:48 am

    I’ve done a similar frosting with meringue powder but substitute half butter for half the shortening. Seriously, much nicer mouth-feel, and delish! Butter rules, but melts often, so half and half is a great compromise!
    I love the sprinkles, AND the LINERS! I’ve been dying for a reason to buy greaseproof liners… mmmm.

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