And is it a sin to buy a pre-made pie crust?
It is never a sin to buy whatever you want. It's your hell, we don't share in that. My only issue with premade pie shells is the use of PARTIALLY HYDROGENATED VEGETABLE OIL.
Now, it is only one day and you'll only have one slice ( right?) so I suppose you will survive but I'll bet you'll get heartburn and that may cast a dark shadow on an otherwise fabulous day. You may actually blame your cousin's delicious cranberry-chipotle compote for the heart burn when the real culprit is the PARTIALLY HYDROGENATED VEGETABLE OIL. This may create a long term family rift. And we don't want that.
The sales of antacids and the consumption of PARTIALLY HYDROGENATED VEGETABLE OIL coincide perfectly. The stuff is not digestible. A classic and perfect pie crust is made with lard. Yes lard. Look it up. There is no better method. The flakiness and crispness are perfect. Great people who have lived fabulous lives and have done very good things in this world ate lard crusts at the holidays outlived their cardiologists by 10 years easily. Julia Child, still cackling well int her '90's swore by lard pie shells. Jimmy Carter, bless his goodness, is from Lard Pie Shell Country.
Nuff of that!
The second best are made with butter.
Most commercial shells are shelf stable, bad fat shells.
If you have a food processor, making pie dough is a BREEZE. and the recipe is a breeze too.
Remember this : 3-2-1.
16 oz four
8 oz butter, lard or fake fat, cut in pieces
4 oz ice water.
Put flour and butter in food processor and spin until it looks like crumbles. Add the water and spin until it starts to come together like dry dough.
Put on a board and massage fro a minute, pull it together and form a disk. Wrap tightly in plastic wrap and chill for at least a half an hour or up to three days. Remove, roll out and bake. Hey, they make these cutting boards, available everywhere , with measured circles to make sure your pie crust is the right size...and yes, you can patch any tears. We won't watch.