My Favorite Pie Crust

Perfect Pie Crust can be made!

 The crust recipe was originally from my friend, Carol Reeves but I exchanged some shortening for butter and I think lard would also work well. Don't get worried about all of the instructions but please read through it if you haven't made pie crust before. There are helpful tips for a first-time pie maker! I will also be adding variations of pies, so watch for them on my blog!Your family will love these pies- I promise!!

Flaky, tender crust with a great flavor!!

So here goes:

Carol's Perfect Pie Crust

8 cups unsifted flour, lightly spooned into cup

2 T sugar
4 tsp salt

2 -2/3 c butter flavor shortening * (I replaced 1/2 of it with real butter cut into small squares)

1 large egg or 2 med eggs
2 t apple cider vinegar

1 cup water

This recipe makes 4 double crusts or 6-7 single crust pies. You can freeze it by leaving in the round circle or by rolling it out and puting it in the pan or rolled up into waxed paper.

TIPS:

*Use a Pampered Chef measure all cup- the one the pushed the stuff out. It works great for shortening

** It really help to place another pie tin of the same size in a single crust before it bakes. Because the crust is so pliable it tends to want to sink down into the pan as it bakes, and you could wind up with a large tart crust!

***Keep a light dusting of flour on your rolling pin. Also keep a small amount (1/2 cup) flour nearby to sprinkle on your table as you rolld, to prevent the dough from sticking. A pastry mat works great as a guide and to easily get the crust off of the counter but you caould also use a piece of clear vinyl, marking a circle around it with the pie crust measuring 1 1/2- 2" larger than your pie pan.

Directions:

1. In a large bowl, stir dry ingredients with fork. Add shortening (or butter/ lard) and cut in till crumbly with a pastry cutter.(If you don't have one I think you could use 2 knives.)

2. In a small bowl, beat vinegar, water and egg. Combine with flour mixture and stir until moist with a large spoon. You will then, need to use your hands. Kned the crust mix until it all sticks together. (Really squish all of the butter together so it's mixed well or you might think it's too dry. (Experience talking?? LOL) Add extra flour to your hands if necessary. it should stay very soft and elastic. Form it into a big , flattened ball then using a huge knife, cut into 6-8 equal parts (depending on the size of crust you need). Pat those pieces into circles, about 1/2- 3/4" thick and about 5 inches across.

3. Roll out dough onto a well-floured surface starting in the center and roll toward the outside. Dough should be about 1/8" thick.*** Cut off the excess, uneven crust outside the circle, and stack the strips for later use (if you want a lattice topped pie). Fold the circle in 1/2 and lift it across to the center of the pie plate. Unfold the crust and adjust for eveness.

For double crust: Unfold one crust onto the bottom, udjusting for evenness then add the filling and poke holes in the top crust with a fork or use a knife to create a design before you place a folded crust on top. When placeing the top crust crust, unfold, adjust for evenness and pinch the two layers togetherso it stnad above the edge of the pie pan. Crimp of pinch the edges together. Trim excess.

For a single pie crust: Unfold crust into the pan, roll the edges under so it stand above the edge of the pie plate. Crimp the edges with a fork or your fingers, or the back of a spoon.

There is no comfort food greater than Chicken Pot Pie! (Double Crust)

For a baked single crust pie: Poke holes in the crust before puting it into the pan. Fold it in 1/2, lay it in the pan, then unfold it. ** Bake at 425' for 15-18 minutes or until crust is light brown. If edges start to brown too much, tear 2 inch strips of foil and arrange around edges. (or use a crust edge cover by PC). Watch the pie closely because ovens differ and this may be too hot and too long for your oven.

For ideas to use with your beautiful pie crust, go over to my past blog post . Enjoy!

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