Pie Crust: Don't Leave It Up to Pillsbury

In light of recent marijuana news, I feel like I should make some kind of baking joke here. I won't because, to be honest, it probably wouldn't be that funny.

But here is a recipe I've been meaning to post for quite some time, and I think it's one you should all try. I can't take credit for this recipe; I found it in a cookbook my mom put together for the preschool where she used to teach. However, I've been using this recipe for about 10 years now, and it's only really failed me once (because I forgot part of the ingredients). So that doesn't really count.

Moving on. One thing I strongly believe in is making your own pie crust. The stuff you buy in the refrigerator section tastes like cardboard (or how I imagine it would taste if I ever ate it). I'm sorry, Dough Boy, your crescent rolls are tasty but your pie crust is just awful.

This recipe will make two crusts. So you can use it for the bottom and top of the pie or make two crumb pies, etc.

3 C flour
1 tsp salt
1 egg
1 1/3 C Crisco
1 tsp white vinegar
5-7 T ice water




Combine first 5 ingredients. Add 5-7 T of ice water.

You don't want the dough to be too sticky, but don't overwork it.

Half the dough and roll out on pastry mat or wax paper until it suits the size pan you're using. This recipe will fit both shallow and deep dish pie pans. I find it is easiest to roll out on the pastry mat with a little flour and flip onto the pie pan rather than try to lift if off your counter after it's rolled out.



Note: You can use part butter and part Crisco, but I do not recommend using margarine (ever, for anything). I imagine you could use lard, if you have it, but I have yet to try! Lard is usually in the refrigerator section near the bacon and sausage, not by the dairy.