Pie Crust
This classic pie crust recipe from 1900 creates a flaky and tender base for your favorite pies. The recipe uses simple ingredients and a straightforward method to achieve a perfect, golden-brown crust. This recipe is perfect for beginners and provides a satisfying, homemade touch to any dessert.
Ingredients
- 1 cup All-purpose flour
- 1/3 cup Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
- 1/8 teaspoon Salt
- 2 tablespoons Cold water
- 2 large Egg whites
- 1/2 teaspoon Lemon extract
- 5 tablespoons Powdered sugar
Instructions
- 1In a bowl, combine the flour and salt. Cut the butter (or shortening) into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until the dough just comes together. Be careful not to overmix.
- 2Place the dough on a lightly floured surface. Roll the dough into a circle large enough to fit your pie pan. Carefully transfer the dough to the pan and press it firmly into the bottom. Prick the sides and bottom with a fork. Crinkle the edges of the crust, allowing it to extend above the edge of the pan to create a deep shell for the filling.
- 3Preheat oven to 400°F (200°C). Bake the crust for 5-6 minutes until lightly golden. Do not butter the pan.
- 4In a clean, dry bowl, beat the egg whites until stiff peaks form. Gradually add the powdered sugar and lemon extract, beating for about a minute until combined.
- 5Add your desired filling to the pre-baked crust. Top the filling with the meringue, piling it lightly. Bake in a preheated oven at 325°F (160°C) until the meringue is golden brown, about 20-25 minutes. If the meringue browns too quickly, reduce the oven temperature.