June marks the beginning of birthday season in the Dyck household. There’s a minimum of one birthday every month until December, and we love to make treats for all our loved ones. In August, we have two special people to bake for: Cole and Daniel. So we’re making Cole’s favorite treat: pie! And, it happens to be something good and summery, to follow up on our Summer of Choux. If you have any tips or tricks on how you make your own pie crust, let us know on Twitter: @monsterinmysto1 or email: monsterinmystomach.com. We’d also love to make YOU a treat! Become our patron and have the option to choose a home-baked goodie from our kitchen. Now, let’s dive in!
NOTE: We are making a double batch. If you’re making a custard pie, use half the ingredients.
2 cups flour
1 tsp salt
3/4 cup shortening
Water as needed
If you don’t want to use a fork, use a pastry blender, like the one below! We just don’t happen to have one.
The steps to making a pie crust are easy and few. First, mix your flour and salt. Then, cut in your shortening. Then, as you continue to mix, add water until you have a nice dough ball.
Next, separate your dough into two balls and wrap them in cling wrap and set them to chill in the fridge for 30 minutes. During this time, preheat your oven to 425. After 30 minutes, take out one dough ball and roll it out using a rolling pin on a lightly floured surface.
Once your dough is rolled out to approximately 1/4 of an inch thick, lay it into your pie pan. Make sure you press it down and weigh it down with your pie weights (beans, rice, or ceramic!). Then, you’ll cut your excess dough. Final step is to bake it in the oven for 8 minutes for blind baking. Then remove the pie weights and bake it for another 2-5 minutes if you’re not making a double-crusted pie. Then fill and enjoy!
What did you put into your pie? Will it be as delicious as our blueberry compote? Let us know, and tune in in two weeks to hear all about making a tasty, tart filling!