Yep! It’s time for pies. Pumpkin, Apple, Pecan… Yum! Make the filling? Easy! Crust? #runningawayinterror
Sure, you can buy Pillsbury’s easy roll-out crusts and it will work perfectly well, but if you want a stand-out pie, it’s time to to make real crust. The kind Grandma made. The kind you get see in an episodes of Diners, Drive-ins & Dives.
But how? Isn’t that complicated? Nope. It’s easy. Really! I know what you’re thinking. “I’ve tried this before and it ain’t easy! Girl, you’re smokin’ crack.” I said that, too, until Grambo (My grandmother’s nickname – a story for another day) showed me this recipe.
I couldn’t believe it was that easy and THAT good. Try it. I promise it’ll work. Make an extra batch for a turkey pot pie with your Thanksgiving leftovers!
Foolproof Pie Crust
I prefer the food processor method to making my crusts. It comes together quickly, and saves the aching arms.
In your food processor, fitted with a dough hook/blade, combine flour, sugar, salt and shortening. I like Crisco’s baking sticks for this recipe, simply because its easier to measure. Pulse to combine. It will look very crumbly.
In a small bowl, combine vinegar, egg and water. Whisk well. With the processor running, dribble in the egg mixture and continue mixing until your dough forms.
Pull the dough out and shape it into a tight ball. Wrap with clear wrap and chill for at least 30 minutes.
Bake your pie according to your favorite pie recipe. I made a berry pie with the frozen blackberries and blueberries I picked this summer using a recipe I found on Tastes Better From Scratch. I like her recipe because you can use whatever you have! No extra trips to the store.
The pie crust dough is additionally great for me, because it doesn’t fall apart when handled. I aspire to get those great lattice tops, but am not very good at it. With this recipe, at least I have a chance!
I made extra filling so I could give a couple of mason jar sized pies as gifts for an office birthday the week. I always love food gifts. Who needs more ‘stuff,’ right?!
Foolproof Pie Crust
- 4 c. flour
- 1 T sugar
- 2 t. salt
- 1 ¾ c. Crisco
- 1 T white vinegar
- 1 egg
- ½ c. water
By hand: With pastry blender mix together the first 4 ingredients until well combined. In a separate bowl, combine vinegar, egg and water. Whisk well. Combine the two mixtures stirring with a fork until all ingredients are moistened. With your hands, mold into a ball. Cover with clear wrap and chill at least 30 minutes before rolling. Makes 2 large pie crusts
Food processor method: In a medium bowl, combine vinegar, egg and water and mix well. Set aside. In your food processor fitted with a dough hook/blade, combine flour, sugar, salt and Crisco. Pulse until well blended. Add the wet mixture and mix until your dough balls. Remove the dough and form into a ball. Cover with clear wrap and chill at least 30 minutes before rolling. Makes 2 large pie crusts.
Bake your pie crusts according to your favorite pie recipe.
Go make some pies!