Posts Tagged ‘Monday Menus–Easy Pie Crust’

Easy Pie Crust

April 18, 2011

Hey Ladies,

Below is Pam’s pie crust recipe!  Mmmm!

Easy Pie Crust

For two 8” or 9” pies:

4 cups of flour

2 t of salt

1 ½ cups of Crisco, butter or margarine at room temperature

1 cup of very cold water

For one 8” or 9” pie

2 cups flour

1 t salt

¾ cup Crisco, butter or margarine at room temperature

½ cup of very cold water

Measure the flour and salt into a large mixing bowl and mix them together.

Measure the Crisco and work into the flour with a pastry tool, two knives or your fingers.  Mix the flour mixture and shortening together until the mixture looks like coarse crumbs or small peas.  Don’t overwork the dough.  Add cold water to the flour and shortening mixture and stir until all of the dough is combined and makes a soft dough.  Shape the dough into a ball.  Cut the ball of dough into four equal sections or two.  If you are using butter or margarine, cover and put the dough into the refrigerator for about 15 minutes.

When rolling out the dough, only take out one section at a time. Keep the other dough cold in the refrigerator.  Sprinkle flour onto the rolling surface and place the dough on the board.  Roll out in the shape of a circle to just about an inch and a half beyond the round edge of the pie plate.  Sprinkle dough under the dough to help it spread out easily if necessary.   Fold the dough in half and place in the pan and spread to fit.  Add your pie filling and roll out the top layer of dough, following the same steps as before.  Fold in half and place over the pie filling, spreading out over the pan.  Cut the edge of the two layers of dough to extend about ¾ inch from the edge of the pan.  Fold under both layers of dough to seal and then flute the edges in the way you prefer.  Make slits in the center of the pie.  Bake your pie at 375 degrees for 40-45 minutes or until the filling is bubbly. You may cover the edges of the crust with aluminum foil for the first 25 minutes of baking to avoid the overbrowning of the edges.

Apple Pie Filling

6 cups peeled and sliced cooking apples (about 2 ½ pounds–I use 3 pounds Cortlands)

1 T lemon juice

¾ cup sugar

2 T flour

½ t cinnamon

1/8 t nutmeg

Sprinkle the apples with lemon juice.  Mix the dry ingredients together and mix with the apples.  Spread into the pie plate after you put on the first layer of dough.  Cover with a second layer of dough and bake as above.