As I continue to explore the world of homemade anything, I set my sights on making a pie crust from scratch this weekend. What better time to eat any pie than over a holiday weekend, right?. This pie was peach. And a new crust recipe, not only for me, but for my mom. We decided to go with The Pioneer Woman's "Perfect Pie Crust". And we didn't go wrong!
The steps are so easy, and honestly, a from scratch pie crust isn't all the taunting. Joel asked me if it would be easier to just buy one from the store, and yes it would be, but I told him that if we were to ever live on a ranch in the middle of nowhere, I would know how to make a pie crust. He said, you still have to go to the store for the ingredients. That guy....
These ingredients were a must in order to get started!
But what you really needed were these...
Then you add these to the bowl. Flour and shortening.
Then you use one of these to cut the shortening through the flour.
Then add ice cold water to the flour shortening mixture that now has one beaten egg.
You add vinegar to the mixture and then stir it all together.
Your dough should look like this.
From there, split the dough in half, place each half into ziploc bags and slightly flatten then before you chill. Apparently, it makes for easier rolling than starting from a round piece of dough.
Now for the filling. You need three pounds of peaches, some lemon zest and juice. (Make sure you wash before use!)
Peel and slice your peaches. Add to a bowl along with the zest, juice, sugar, flour and nutmeg.
Now, back to the crust. Take the dough out of the fridge and start rolling one at a time. Make sure to flour the surface, the dough and the rolling pin. Start in the center and roll out. Make sure to turn it as you roll and flip it over.
And, to transfer the crust to the pan, roll it around the pin. So much easier than picking it up and trying to make it....
Once the crust is in the pan, form the crust within the pan and remove all the excess dough from around the bottom of the lip.
Fill the crust with the filling.
Repeat the earlier step of rolling out the dough and around the pin. Place over the filling.
Again, remove the excess dough and crimp with a fork. (I haven't mastered the fluting effect but will continue to work on it!)
And what pie crust top wouldn't be complete without the signature peach cutout!
And it's peach pie time!!
The recipe made three crusts so I whipped up a butterscotch filling for the third crust. And, I made the meringue topping as well! I can't wait to dig in!
That's it! I am so happy with how both pies turned out. And, I'm so proud of myself for doing it! Number eight is now complete! And, that's another segment of Cooking with The Pioneer Woman!
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