Saturday, December 10, 2011

Perfect Pie Crust

I was getting ready to bake and freeze some pecan pies for Christmas. I'm using a recipe that I have hung onto for 25 years since I was in home economics class in high school. Showing my age here, I know. It truly does make the perfect pie crust.

makes (3) 9 inch shells

1-½ c. cold crisco
3 c. all-purpose flour
1 Egg
5 Tbs. ice cold water
1 Tbs. white vinegar
2 tsp. sugar
1 tsp. salt

 To make the crust:

Put flour into a large bowl and add Crisco. Using a pastry cutter,  cut the Crisco into the flour until it resembles a coarse meal.

 In a small bowl, beat an egg with a fork and then pour it into the flour/Crisco mixture.

 Add  cold water, vinegar, sugar and salt. Stir together gently until all of the ingredients are mixed well..

Dough should be slightly moist and well mixed.
Separate the dough into thirds. Form 3 equal sized balls of dough and place each dough into a  piece of platic wrap. Using a rolling pin, slightly flatten each ball of dough (about ½-1 inch thick) to make rolling easier later.

Place them in the freezer until you need them, make sure to thaw out 15 minutes prior to using from frozen state. Can be frozen for up to 4 months.
If you will be using it immediately, put in the freezer for about 15 to 20 minutes to chill.
Put the dough on  a floured surface , gently start rolling  the dough, starting at the center and working your way out. Continue rolling until it’s about ½ inch larger in diameter than your pie pan.

Using the rolling pin, carefully roll your crust over the roller and place on top of pie plate.

Gently press the dough against the bottom and sides of the pan. Cut excess dough off 1/2 inch around top of pie plate.
 Go around the pie pan pinching and tucking the dough to make a clean edge.

                                                               Happy Pie Making!!

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