For the LOVE of Pie!

Baking Season is upon us.....and if you love Pie as much as I do but usually buy store bought crust....or can't seem to get your crust exactly the way a pie crust should be, then try this seriously reliable recipe. Tried and True...... Flavorful and flaky - exactly as a pie crust should be!

HAPPY FALL Y'ALL!

Basic Pie Crust
 
Serves: 2 pie crusts
Ingredients

• 2½ cups all-purpose flour
• 1 teaspoon salt
• dash of sugar
• ½ cup vegetable shortening
• ½ cup cold butter cut into dime size pieces
• 1 egg
• ¼ cup water
• 1 tablespoon vinegar

Instructions

1. Whisk together the flour, salt and sugar in a medium bowl. With a pastry cutter, cut the shortening and butter into the flour mixture until the mixture resembles coarse meal, with pea sized pieces of butter.
2. Lightly beat the egg, then add it to the water and vinegar. Add the water to the dry ingredients and mix just until the dough comes together. Divide in half, then form into 2 discs. Wrap in plastic wrap and refrigerate until cold, at least 30 minutes.
3. Once chilled, remove one disc at a time and roll out into a 12-inch circle. (I bought myself a silicon baking mat & silicon rolling pin last year.  It even has the pie crust sizes! Love;)  I  use this mat (or two sheets of waxed paper will do) and cover the ball of dough with waxed paper so that I don't have to flour the work surface.) Transfer the dough to a 9-inch pie dish. Trim the edges and crimp like the picture with your fingers, or press edges with a fork gently...whatever pattern you like. Poke the bottom of the pie crust with a fork several times.
4. For a fully baked crust: Preheat oven to 350F. Line the pie crust with parchment paper. Fill with pie weights or dried beans, about half to ⅔ full. Bake for 20 minutes. Remove from the oven and carefully remove the paper and weights. Return the crust to the oven and bake an additional 10 minutes or until golden brown.

Notes
*This recipe makes 2 crusts. If not using both crusts, you can freeze the second crust until needed.

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