Wham Bam Pie Crust

Photo Credit: The Country Cook

A pie is what happens when filling meets pastry. Historians can trace pie baking back at least 700 years. Then it was more likely a savory filling of meat and vegetables than a sweet dessert. And the earliest crusts were made from a simple blend of flour, water and olive oil. Even then, good cooks knew that a flavorful crust could make or break a pie.Everyone knows that a good crust means good pie. Skimp on the crust, burn the crust, make a crust too tough to chew, and you might as well just be serving cooked fruit with syrup on it. The country cookbook's Wham Bam Pie Crust makes sure that you've always got a crust recipe handy that will ensure a successful pie every time you make one. And one that will have your family pleading with you to make over and over again.

This recipe does not involve frozen pie crusts or augmented pie crusts of any kind. This is pure, 100% from scratch, just like your grandma makes, pie crust. There is something emotionally satisfying about the look, flavor and feel of an imperfect, hand crimped home made pie crust that has received some TLC from happy hands. The 'wham bam' in the wham bam pie crust comes from the fact that this recipe does not call for any of the ultra specific, old-school crust recipe procedures like cutting in cold butter or shortening or the addition of ice cold water. You also don't need a rolling pin for this crust, just willing hands and a little bit of finesse. If you are a fledgling pie maker, this recipe is a good one to learn because the dough is sturdy and forgiving. You can roll and re-roll and knead until you have it just right without having to worry that you've botched it from the get-go and it will still come out tender and flaky and the end product will still be a beautiful, puffy, golden brown pie crust. Try it tonight and see. Your family will gobble it up.

Nutrition Facts of the Wham Bam Flaky Pie Crust from The Country Cook

* The entire recipe has been calculated for 8 servings (8 slices of pie crust)

* Percentages (%) are based on a 2000 calorie diet

* Per Serving: Calories 220, Calories from Fat 125, Total Fat 13.9g 21%, Saturated Fat 2.7g 14%, Cholesterol 0mg 0%, Sodium 148mg 6%, Potassium 29mg 1%, Carbohydrates 20.9g 7%, Dietary Fiber 0.7g 3%, Sugars 0.1g, Protein 2.8g, Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 7%.

You will want to make sure that you have sufficiently greased your pie plate to avoid having your dough stick to the pie plate. I've definitely attempted pies before, not having paid appropriate attention to this very important step and gone to serve it to a whole bunch of people, only dive into in and cut out and big wedge of berries with crust on top and nothing on the bottom. For the record everyone was really nice about it, but I felt silly for having served them two thirds of a piece of pie (the bottom piece is just as important as the top!). Pies came to America with its first colonists from Europe. They were popular right away because pies used less flour than bread to make, allowed a meal to go further, and didn't require a brick oven to bake it. Today pies are considered a skilled culinary dish more often sweet than savory but greeted with 'oohs and ahs' wherever it is served. Thank you for this Wham Bam Pie Crust recipe to the Country Cook.

Learn MORE / Get RECIPE at The Country Cook

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