A list of the most popular and well-loved, savoury Thanksgiving pies have been published by Huffington Post and Food Beast.com. Included on the list was: apple pie, strawberry pie, pumpkin pie, cherry pie, blueberry pie, pecan pie, lemon meringue pie, chocolate (cream) pie, and chess pie—in that order, and chances are you're probably having problems with at least one of them this holiday season!
A press release issued by Crisco.com has this to say about making and baking Thanksgivingpies,
"Hundreds of home cooks are already shopping, kneading, measuring and baking all in hopes of achieving the perfect holiday pie. But what happens when those meringues begin to weep or–gasp–the crust caves in? Call in the experts!"
This year, the pros at the Crisco® Pie Hotline are back to serve up expert pie baking advice, recipes and the latest pie making tips and trends to help achieve pie-baking perfection."
Unveiling Pie Crust Making Secrets
Crisco has published pie crust making recipes on its website. If you are considering baking up a pie for Thanksgiving you want to make sure you crust is extra inviting and delicious as well as take care of not only taste but texture and form. The Crisco Pie also has a Hotline to trouble -shoot all of your holiday pie questions!
The Recipe
This is the recipe for the crust derived from Crisco.com:
· " SINGLE CRUST
· 1 1/3 cups Pillsbury BEST® All Purpose Flour
· 1/2 teaspoon salt
· 1/2 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening
· OR 1/2 cup well-chilled Crisco® All-Vegetable Shortening
· 3 to 6 tablespoons ice cold water
· DOUBLE CRUST
· 2 cups Pillsbury BEST® All Purpose Flour
· 1 teaspoon salt
· 3/4 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening
· OR 3/4 cup well-chilled Crisco® All-Vegetable Shortening
· 4 to 8 tablespoons ice cold water
· DEEP DISH DOUBLE CRUST
· 2 2/3 cups Pillsbury BEST® All Purpose Flour
· 1 teaspoon salt
· 1 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening
· OR 1 cup well-chilled Crisco® All-Vegetable Shortening
· 6 to 10 tablespoons ice cold water
1. 1.
BLEND flour and salt in medium mixing bowl.
2. 2.
CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.
3. 3.
SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.
4. TIP
Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.
5. 4.
SHAPE dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s).
6. TIP
For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.
7. 5.
ROLL dough (larger ball of dough for double crust pie) from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.
8. 6.
For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.
9. 7.
For a DOUBLE pie crust, roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.
10.
Two Methods for Pre-baking Pie Crusts (Cream Pies)
11. 1.
Pre-baking without weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Bake crust in lower third of oven, at 425°F, 10-12 minutes or until edges and bottom are golden brown.
12. 2.
Pre-baking with weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Chill or freeze for 30 minutes. Line pie dough snugly with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375°F for 20 minutes. Remove foil and weights. Reduce oven to 350°F. Bake 5-10 minutes or until edges and bottom are golden brown.
Serving Size (1/8 of crust), Calories 190 (Calories from Fat 110), Total Fat 12g (Saturated Fat 3g), Cholesterol 0mg, Sodium 150mg, Total Carbohydrate 16g (Dietary Fiber 1g, Sugars 0g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 6%.
*Percent Daily Values are based on a 2,000 calorie diet."
Having Trouble or Questions?
· Live pie experts can be reached Monday through Friday (9:00 a.m. to 7:00 p.m. EST) by calling 1-877-FOR-PIE-TIPS (1-877-367-7438).
· During the busy holiday season, the hotline provides more hours (8:00 a.m. to 8:00 p.m. EST) from November 12-21 and (8:00 a.m. to 7:00 p.m. EST) from December 12-21, 2012.
· Have more questions or concerns regarding your pie? Crisco.com and find Crisco on FacebookFacebook.com/Crisco and Pinterest Pinterest.com/criscorecipes.
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