Pie Crusts -
Make them from scratch or buy them?
Since the invention of the frozen pie crust, now available at most grocery stores (at least here in the U.S.), this has become a question for the home baker. There are a few factors to take into consideration. They would be the volume of pies you are going to make, how good your pie crust recipe is and how good you are with a rolling pin (something my other half of is real good at when chasing me for messing up the kitchen :-) just don't ask her to use it to roll out a pie crust.
Obviously the ease of using the frozen pie crusts can't be beat. No mess, no fuss and a huge time saver. The downside is that you will spend 3 or 4 times at least what it would cost you to make the crust by hand. If you are making one or two pies I recommend doing this. For example at Thanksgiving I usually make 2 pumpkin pies. That takes just one package of crusts as they are usually sold 2 to the packs and I don't get a beating with the rolling pins for the mess in the kitchen.
Now if I am going to make the pumpkin pies, along with a couple apple pies and a lemon meringue (I told you earlier they are my favorites he he) then it can dramatically add to the costs of preparation. For me it is worth the extra effort and clean up (yes that rolling pin does hurt so be sure I will clean up) to save the money.
The other factor for me is that the store bought crusts are good but for any pie that I am placing a crust cover on I prefer a slightly flakier crust. Rolling in 2 layers of butter, although creating some extra work, makes a nice flaky crust that melts in your mouth even though it increases your waistline.
Here is the recipe I use for making my crusts. This makes enough for a top and bottom crust for a 9 inch pie.
Place the dry ingredients and 1 stick of butter in your food processor or mixer and blend slowly. Use a dough hook if using a mixer. (Personally I love my Kitchen Aid). When it mixes and becomes a crumbly mixture add in the water a bit at a time until it becomes a smooth consistency. (It make take a bit less or a bit more depending on your flour). Remove it from the mixer/processor and form it into a ball. Wrap in plastic wrap and refrigerate for an hour.
At this point you can roll it out and use it as a regular crust by splitting it in half and rolling each piece out into a 10-11 inch circle. If you want it to be extra flaky don't split it but roll it out to about 1/4 inch thickness and take half of the remaining butter and spread it over half of the crust. Fold it in half and repeat the process. Once you have two layers of butter folded in split it in half and roll out as before to 10-11 inch circles. This will make an extra flaky crust.
Hope you enjoy!
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