Flaky Pie Crust

In honor of Mother's Day, here is the recipe my mom probably uses the least (if at all). What does that really have to do with Mother's Day? Shouldn't this be a great memory of mom?

Well, actually...it is. When I think of my mom and food, I think of two things most distinctly.

First, I think of all the cakes she made during my childhood. She was the neighborhood baker, making everyone special birthday cakes - Mickey Mouse, Barbie, Disney, you name it.

Second, I think of how my mom hates to make pie crust. She is convinced she is unable to do so and therefore relies on store-bought, refrigerated packs of pie crust. I'm sorry, but that stuff just really isn't good. It in no way comes close to the savory, mouthwatering taste and smell of fresh homemade pie crust. But my mom, Baker of Cakes, Cooker of Pot Roasts, Preparer of Christmas Dinner, will not make her own. 

It's become a running joke between the two of us. She knows I (sort of) don't approve of refrigerated crusts. I know she (sort of) doesn't care that I don't approve. We both have a chuckle and that's life with mom.

To me, it's representative of growing up and becoming an adult. Sure there are things my mom and I don't agree about, but we acknowledge our differences and keep going. 

So here you have it. This is not my pie crust recipe. It isn't even my mom's recipe, but it's the one I'm loyal to. It has always held up for me in any pie-baking circumstance, and I hope you enjoy it, too.

Recipe by Yvonne Urey
Makes 2 crusts

3 C Flour
1 tsp. Salt
1 Egg
1 1/3 C Crisco (I like butter-flavored)
1 tsp. Vinegar
5-7 T. Ice Water (I use closer to 4-5 T.)

Mix all ingredients, except ice water, in a medium sized bowl. After ingredients are well combined, add in ice water one tablespoon at a time. Separate dough into 2 balls. Roll out on pastry mat or wax paper.

Note: I always lightly dust the surface with flour to prevent the crust from sticking and then tearing when transferred to the pie pan. I find it easiest to leave the crust on the mat/wax paper and flip into the pie pan as opposed to peeling the crust off and then transferring it to the pan.

Funny enough, all these photos were taken at my parents' house in a baking day with my mom, and this recipe was one she published in a cookbook for the preschool she used to teach at.