Pie Crust Recipe
Eliza, Age 14, Ashburn, VA

          6 tbsp margarine
          1 cup of flour
          ľ tsp salt
          2-3 tbsp cold water

1. Using a pastry cutter, mix flour, margarine, and salt until particles are the size of peas
2. Sprinkle 1 tbsp of water at a time into the mixture until all flour is moistened and pastry almost cleans side of bowl
3. Gather pastry into a ball
4. Put on a floured section of waxed paper
5. Apply flour to rolling pin
6. Using the rolling pin, flatten dough until pastry is 2 inches larger than inverted pie pan
7. Place dough into pie pan
8. Edge the top of the pie crust

Everybody loves Thanksgiving for various reasons. For some, itís getting to spend time with their family. For others, itís the special food that only comes around at this time of year. For others still, itís the pleasure of slaving over a hot stove all day long. For me, it is the last option, not that I cook all of the food. No, I bake one thing. That one thing, as you may have already guessed, is the pie crust.

        1. the crust or shell of a pie.
        2. dough prepared with shortening for making the crust or shell of a pie; paste.

As you can see, it is a simple definition with a simple recipe. But pie crusts are more than what they originally seem. Although it seems like a minor detail on the exterior of the pie, it is extremely important and can completely change the outcome of your pie. For instance, too much water and you can deactivate the flour in the pie crust and it wonít rise, or it will become goopy and will be hard to mold to the shape of your pie crust. It also tastes goopy, if that is at all possible. This is why my job is so important.
So then there were three, then two, and then there was one day before Thanksgiving, so my mom and I got to baking our pies with her baking the filling of the pie and me on the crusts. I must say that even though I made seven pie crusts last year in rapid succession, this year I was slow to remember how to bake them. Now youíre probably thinking, wow, sheís dumb. Thereís a recipe with all the steps up at the top of this paper. Well, I just want to tell you that although there are steps there that tell you what to do, theyíre just guidelines and you basically have to read between the lines to make a totally awesome pie crust. You also have to call on all of the cooking and baking skills you possess to remember certain things, like spraying the pan before you put the crust in the pan.

Needless to say, my six pie crusts ended up turning out very nicely and really completed the pie. There were a few mistakes that I made, like a flakey pie crust, which really is just unappealing and doesnít taste too great either. Anyway, everything turned out alright, and I had a great time making these pie crusts. I canít wait until next Thanksgiving when I get to make them all over again.

Before I can finish this, I have to tell you right now that if youíre the type of person to just go to the store and buy pie crust, you are missing out. Thereís nothing like homemade pie crust, though I donít suggest eating it before itís cooked. Itís just butter, flour, and water, so I struggle to understand why some people think it tastes good, but to each his own, I guess. Anyway, there is a distinct difference between that of a gross machine-made, metal-tasting pie crust and a delicious, buttery, homemade, all natural, you-know-everything-that-went-into-this pie crust. Plus, you have that warm, fuzzy feeling of accomplishment after a job well done.

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