{"id":19674,"date":"2011-12-13T09:00:53","date_gmt":"2011-12-13T13:00:53","guid":{"rendered":"http:\/\/thehappyhousewife.com\/cooking\/?p=19674"},"modified":"2020-01-21T10:08:18","modified_gmt":"2020-01-21T15:08:18","slug":"perfect-pie-crust","status":"publish","type":"post","link":"https:\/\/thehappyhousewife.com\/cooking\/perfect-pie-crust\/","title":{"rendered":"Perfect Pie Crust"},"content":{"rendered":"

\"Perfect<\/p>\n

The secret to a perfect pie is a perfect pie crust and last month in the Smucker’s test kitchen I learned the secret.<\/p>\n

Actually I already knew the secret, but I wasn’t following through with the entire process. I tried it the “Smucker’s” way and ended up with a delicious flaky pie crust that rolled out easily and baked perfectly.<\/p>\n

The secret….<\/p>\n

Cold<\/strong><\/p>\n

To make a perfect pie crust you’ll want all your ingredients to be cold. Most pie crusts are made up of a fat (butter, shortening or lard), flour, salt, and water.<\/p>\n

You’ll want your fat, flour and water to be as cold as possible. This means chilling your shortening or lard and not softening your butter!<\/p>\n

And, use a pastry blender<\/a>\"\" (they look like this) to mix together your salt, flour and fat.<\/p>\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Perfect Pie Crust<\/h2>\n
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This recipe is for a double pie crust.<\/div>\n
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Author: <\/span>Toni Anderson<\/span><\/div>\n\n\n

Ingredients<\/h3>