One of my favorite things are pies … I could probably eat pie for breakfast any day (actually everyday). To me, pies have the feeling of nostalgia and bring up so many memories of growing up. Pies are in our roots and have been part of our culture since colonial America. Known for their adaptability, pies can be made from just about anything and can be both savory or sweet. My grandmother makes pies all the time and her crust recipe is unbeatable. Every time I bake a pie, I think of her and it takes me back to her kitchen and the good times we had there. Enjoy!
3 cups flour
1 1/2 cup shortening
1 tea spoon salt
5 1/2 table spoons cold water
1 tea spoons vinegar
1. The key to an easy crust to roll out is making sure your eggs, vinegar, and water are cold- this will ensure it mixes better and doesn’t stick to your counters when rolling it flat.
2. Mix egg, cold water and vinegar together in a small dish and set aside. (don’t forget the vinegar- this is what makes your crust flakey).
3. In a large mixing bowl, add 3 cups all purpose flour and salt, sift together
4. Add 1 1/2 cups shortening and mix together using a pastry knife or a butter knife until its well mixed.
5. Add your egg, vinegar, water mixture and work dough into a ball
6. Take your ball of dough and wrap in plastic wrap and refrigerate for 30 minutes to an hour (this will help it roll our easier).
7. Take your dough out at cut into 4 parts. (with this you can make 2 top and bottom pies or 4 just buttom pies). Pyrex now makes a deeper pie dish and so I find it hard to make 4 anymore (grandma’s pie dish isn’t has deep so it goes a lot farther).
8. Roll our your dough as thin as you can without it ripping (this will make it crispy and even more flakey!) and place in your pie dish.
9. Wash your bottom crust with egg (this helps it cook fully even though the filling is on top).
10. Add your fruit or savory filling, my favorite is peaches with some sugar and cinnamon.
11. Roll our your top crust (again thin as you can get it) or get creative with designs and place on top of your pie, Secure the edges with a fork, spoon, or your fingers Again, wash with egg and sprinkle with sugar and even some cinnamon(just a pinch) and your ready to bake!
*BUT WAIT! THERES MORE: if you want to avoid getting the edges burned wrap the edges with tin foil and remove when there is about 15 minutes left on the timer!
Bake at 425 degrees for 35-40 minutes