While it always feels good to return home after a vacation, it also takes a few days to get back into the swing of things. We’ve got laundry to catch up on, groceries to shop for, friends and family to catch up with, sleep schedules to readjust, cats to clean up after (apparently they were having quite the party without us) and loads of work and bills to catch up on. Fortunately we have some good memories to get us through – that and pie crust.
Pie crusts, for me, are therapy. I’m not sure what it is about rolling out a fresh crust, but it’s something I’ve enjoyed since we were first married. My first crust was a butter and shortening crust, but once I started making my Grandma’s blackberry cobbler, I began working with the double shortening crust. Pie crusts challenge me every time, give a true sense of accomplishment and most importantly, make for amazing desserts. They are also something that I like to tackle alone. Just me and the pie crust.
Next I blend the shortening into the dry mix, creating a damp, coarse meal. I typically use a pastry blender, but when I started making crusts I used two knives in a scissor fashion to the same effect.
Once both large and small chunks form, it’s time to start adding the ice water. Most recipes will call for 6-8 tablespoons of water. I usually fold in about 10 tablespoons, by dropping in 1 to 2 spoons at a time.
After the dough forms, I split the ball into two sections – one slightly larger for the bottom crust – and flatten them to about 1/4 inch thickness, wrap them in plastic wrap and refrigerate them for at least 30 minutes.
and then I repeat the rolling process with the second disk. Once the top crust is laid out on the baking dish, I pinch together the bottom and top crusts and use a pie cutter to trim the edges – a knife would work just fine as well.
And there you have it – a double shortening pie crust. I’m not sure what it is about pie crusts, but I could make them all day long (not to mention eat the end results all day long). It’s a nice way to make myself feel at home – even when I haven’t been on vacation.
Print this recipe: Shortening Double Crust
Print this recipe: Grandma’s Blackberry Cobbler