If you want to do pie, you better have a fool proof pie recipe! I have to confess that I was not born a baker at all, I guess that practice makes perfect (or at least edible). Pot pies and apple pies are my favorites, and god knows I made a lot of them. The only thing is that, every time I was preparing my crust, there was always something wrong: too hard, not sticking together, too sticky.
So I went to see my Memère Beaudin and told her (yeah I did not ask at all) ''you are teaching me to make your pie crust and we are baking pies, go go go!" The thing with grandma's recipes is that they never have measurements right... A pinch of salt, my special tea cup full of water, a blue package of margarine. Anyway, it gets hard to do the same thing home if you don't have a ''special tea cup'' either! All that to say that, we did the crust and we did a sh*t load of pies, BUT I also measured and wrote down all the quantities. Memère's recipes are no longer a mystery!
You want a big enough and clean surface to work on your dough. Your butter or margarine should be room temperature for a fluffy crust. To mix margarine and flour, use your thumb and fingertips and rub the margarine into the flour in a snapping motion. It should look lumpy. If you want to keep the mixture for later, put it in an air thigh bag in the fridge. It can stay there for more than 6 months if you like to have some ready on hand!
Once you've got your butter lumps, add in cup of lukewarm water. Start mixing with your hands to incorporate all water, without vigorous motions. Do not over mix. For a better dough also easier to roll, shape it in a disk and put in the fridge 30 minutes.
Dough is ready: you can begin rolling. Make sure your work surface always have enough flour on it so the dough does not stick. ALWAYS roll in one direction and rotate the dough to make a perfect circle. Do not flip your dough! Roll on the same face or it until desired circle size.
To put in your pie mould, fold in half for the bottom and lay, making sure that it is perfectly pressed. Memère uses another mold to make sure the dough sticks perfectly to the corners. Cut excess dough and put your filling in. If you want the full pie crust on top, fold your circle in half, then fold again. Cut a design with a knife to allow steam to go out. Brush water on the border of the bottom crust, not too much but just enough so it sticks. Gently lay your top crust on top of your filling, and unfold. Cut all excess dough and press firmly on the borders to make them stick together. Design the border as you want. VOILÀ, you have a perfect pie!
6 cups flour, leveled
1 lb butter or margarine
1 tbsp. baking powder
1 tbsp. salt
1 1/2 lukewarm water
1. Mix together flour, butter or margarine, baking powder and salt. Use your thumb and fingertips and rub the margarine into the flour in a snapping motion.
2. Add water to the mixture and mix with your hands. Do not over-mix.
3. Shape and cook.