Saturday, November 14, 2009

Pie Crust

I love this pie crust.  It tastes great plus it makes 4 crusts at a time. I seperate what is leftover into equal parts and freeze for the next time I need a pie crust.  It makes making pies so much easier.

4 c. white flour
1 T. sugar
1 1/2 t. salt
1 3/4 c. Butter-flavored Crisco
1/2 c. ice water
1 t. vinegar
1 large egg, beaten.

* In large bowl, mix flour, sugar and salt.  Cut crisco into flour mixture till mixture resembles fine crumbs.  In small bowl, mix ice water, vinegar and egg.  Add to dry mixture and mix until just moistened (should be almost sticky).  Divide into 4 equal parts and roll out one at a time.

* It will be much easier to roll out your pie crust on a mat, wax or parchment paper or even saran wrap.  It will help you keep it from sticking to your counter and transferring it to your pie plate.  Don't be afraid to use more flour if you need to, also.

*  If your pie crust needs to be cooked before hand (like for any cream pies), transfer to pie plate.  If you would like to make your edges cute you can crimp them between your fingers but most importantly take a fork and make tiny holes on the bottom and sides of you pie crust before cooking.  Then cook at 400 degrees for 10-12 minutes or until crust is lightly browned.
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