Monday, April 11, 2011

Pie Crust

Do you love pie? Do you make your own flaky crust? Well you should. It is so easy to do! I will help you. There is nothing like a good home made pie crust and lemon or chocolate (or whatever is your favorite) filling. Yum. Rick really liked coconut cream pie, and I can make a mean one!

Pie Crust
3 cups plain flour (again I like White Lily plain)
1 cup Crisco (I use butter flavor sticks)
Pinch of salt

Cut Crisco into flour and salt with your pastry blender until it is coarse and all the Crisco is cut in.

Add ice water a few tablespoons at a time and toss with a fork until it is moist and can form a ball. For best results, divide the dough in half, wrap well in plastic wrap and refrigerate for a few hours.

When chilled, roll dough on a lightly floured surface (I spread out a couple of long pieces of wax paper lightly floured, then fold up and throw the mess away) until it is about 1/8 inch thick (see photo above). Carefully place in pie plate, if filling a fruit pie, then crimp edges and fill and bake per recipe directions. If it is for a cream pie, fill the pie plate, be careful not to stretch the dough because this is what causes shrinkage, crimp the edges and prick with a fork, and bake at 375 degrees in a preheated oven until lightly browned. Fill and enjoy.

Let me know how it turns out! Practice makes perfect! Love y'all! Lemon or chocolate pie next time.......

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