A Foolproof Pie Crust

A good pie crust can make or break even the best of pie fillings, fruit or custard. I have to admit that if time is running short I do use a mix for my pie crust, but if I absolutly have to use one this is the best. Krustease piecrust made by Conttinental Mills is the best "store bought" that I have tried.
If you are looking to perfect or learn to make a great, flaky pie crust I have come across a great recipe from a well known baker. Martha Stewart has anamazing and easy pie crust that's perfect for all your pies, sweet or savory. Remember all ingredients need to be COLD!! I recomend measuring your flour, butter and water and putting it in the freeer for 30 min. that way you ensure everything is cold and your crust comes out flakey.

Ingredients:
Servings:
8Servings Size


2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, cut into 1 tbsp. pcs., very cold
1/4-1/2 cup cold water
Change Measurements: US | Metric

Directions:
Prep Time: 15 mins

Total Time: 15 mins
1 Put the flour, salt and sugar into a food processor and pulse once or twice.
2 Add the butter and process until the mixture looks grainy.
3 Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
4 Decant the loose dough onto a piece of plastic wrap.
5 Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.
6 Split into two pieces and wrap each and chill for at least 4 hours before using.
7 Dough can be made ahead for up to one week.

A Month of Chocolate Desserts

Georgia Pecan Chocolate Pie

Ingredients
U.S. Metric Conversion chart
1 1/4 cup(s) all-purpose flour
1/2 teaspoon(s) salt
2 tablespoon(s) shortening
8 tablespoon(s) (1 stick) margarine or butter
2 ounce(s) unsweetened chocolate, (1 square = 1 ounce)
1 3/4 cup(s) pecan halves
3/4 cup(s) dark brown sugar, packed
3/4 cup(s) dark corn syrup
1 teaspoon(s) vanilla extract
3 large eggs

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Directions

1.In medium bowl, mix flour and salt. With pastry blender or two knives used scissor-fashion, cut in shortening and 4 tablespoons margarine or butter (1/2 stick) until mixture resembles coarse crumbs. Sprinkle 3 to 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together. Shape dough into a disk.
2.On lightly floured surface, with floured rolling pin, roll dough into a round 1 1/2 inches larger all around than inverted 9-inch pie plate. Gently ease dough into pie plate; trim edge, leaving 1-inch overhang. Fold overhang under; pinch to form decorative edge. With fork, prick bottom and side of piecrust in many places to prevent puffing during baking. Cover and refrigerate pie crust at least 30 minutes.
3.Meanwhile, preheat oven to 425 degrees F. In heavy 1-quart saucepan, melt unsweetened chocolate with remaining 4 tablespoons margarine or butter over low heat, stirring frequently. Set aside to cool slightly.
4.Line pie shell with foil and fill with pie weights, dry beans, or uncooked rice. Bake piecrust 10 minutes; remove foil with weights and bake 10 minutes longer or until lightly browned. If pastry puffs up during baking, gently press it to pie plate with back of spoon. Cool piecrust on wire rack at least 10 minutes. Turn oven control to 350 degrees F.
5.Coarsely chop 1 cup pecans; reserve remaining pecan halves.
6.In large bowl, with wire whisk, mix cooled chocolate mixture, brown sugar, corn syrup, vanilla, and eggs until blended. Stir in chopped pecans and pecan halves.
7.Pour pecan mixture into cooled crust. Bake pie 45 to 50 minutes until edges of filling are set (center will jiggle slightly). Cool pie on wire rack.

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