Fabulous Pie Crust Demonstration

We had two very lovely pie crust demonstrations in our August 2014 Relief Society Additional Meeting.  

This is Connie Lee's press in crust(as demonstrated by Kathy Perry):

Pie Crust (Makes 2 Single Crust Pies)

2 1/2 cups flour

1 T sugar

3/4 tsp salt

3/4 cup oil

5 T cold water

Stir dry ingredients together.  Wisk oil and water together with a fork.  Add oil and water to the dry ingredients and stir to combine.  Pat into two 9" pie pans.  Bake at 425 degrees for 8-10 minutes.  

Pie Crust with Crumb Topping (Makes 2 pies)

3 1/3 cup flour

4 tsp sugar

1 tsp salt

1 cup oil

7 T cold water

Reserve 1 cup of dough.  Pat rest of dough into two pie pans.

To the reserved dough, add:

2 T sugar

3/8 to 1/2 cup oatmeal

Mix together and crumble over the top of pie filling.

Flakey Butter Crust (Roll out)
by Lindsay Hahn

1 c. Butter

2 1/2 c. Flour
1 tsp salt (if unsalted butter is used - about 1/4 tsp if using salted butter)
1/4-1/2 c. Ice water

Combine butter and flour by your desired method. You want the result to be a mixture that resembles course sand.

Add ice water until the mixture holds together nicely when you press it between your fingers. You don't want it too dry or too wet - either will make it harder when you begin rolling.

Divide the dough in half and shape into flattened disks. Wrap in Saran Wrap and chill the disks while you prepare your filling.

Roll the disks out on a floured surface to fit your pie plate. You can fold them in half for transferring - or roll them up on your rolling pin.

For a single crust pie, trim and shape the edges. Score the crust on the sides and bottom with a fork to help minimize bubbles. Bake at 375 until golden brown.

For a double crusted pie - trim, seal and shape the edges. Vent your top crust with fork holes in your favorite pattern. This will help prevent boiling over. Bake at 375 until top crust is golden brown.

For both pies, shield the edges of your crust until the last 5-10 minutes of baking.