Pie Crust 101

With pie day being today everyone is asking themselves this question. What makes a great pie crust? For some the answer is found in the refrigerated section for others it is a simple box mix. Mine is ….Who makes a great pie crust, I DO! Pie crust is simple and has SO MANY recipes. I will share mine and you can be the judge yourself.

You will need …..3 cup Flour, 1 tsp Salt, 1 cup CRISCO shortening, 1 Egg Beaten, 1/2 ICED cold water, 1 tsp Vinegar

Sift Flour, Salt then cut in Shortening. A Pastry Blender works best. Combine remaining ingredients and knead shortly be hand. JUST UNTIL it comes together. Wrap in cling wrap and refrigerate 15 minutes prior to rolling. Flour a surface and your rolling pin before rolling. Desired thickness is most always 1/4 to 1/2 inch thick. Roll your finished crust around rolling pin and unroll over the desired pie making vessel. Do not over handle the dough. This is the key to the BEST PIE CRUST!

Anyone Can Cook, now you can make a PIE CRUST the Local Fair would give a BLUE RIBBON!

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