Making the Perfect Pie Crust: Close-Up Pictures

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Making Pie Crust, Close-Up 1
Cutting in the Fat

Make sure your fat is very cold, and that you cut it into manageable chunks before you tackle it with either a pastry cutter (as shown here) or with a food processor.

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Consistency after cutting in fat
 Here's what the mix should look like after you've almost finished cutting in the fat but before you add water. You should have a consistency like coarse cornmeal, with some chunks no larger than peas. I've got a little more cutting in to do here.

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Making a ball of the dough

Your dough should just hold together. Be very careful adding water or you'll end up with too soggy a dough. It's difficult to adjust things if you add too much water, so err on the side of dry.

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Arnold Blum's picture

perfect pie crust

Submitted by Arnold Blum (not verified) on Tue, 11/20/2007 - 3:05pm.

I'm going out on a limb this thanksgiving and making my mother's very rich and delicious mashed potato pie. The potatoes were mixed with chicken fat, and some well done fried onions and were mashed with hardly any lumps.

The pie crust or crust was actually rolled out into strips and filled with the potatoes and pinched together into a long tube. The rolled up into a round baking dish with a little egg wash.

Any tip on whether I should prepare the crust any differently?

Nervousarnie

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