Tuesday, December 8, 2015

Easy as Pie Crust

I know I cannot be the only one who was / is terrified of making a pie crust, especially when its so easy to just buy it. For Thanksgiving when we (me) were planning the menu and I brought up pies, my husband asked if I was going to make my crust? I'm not going to lie, I was terrified. I even went out and bought store pie crust just in case. That was a waste of money it turned out perfect. The crust was flaky and delicious and the best part... make it ahead of time and freeze it. I am thinking that (of course when things slow down a little) I will make more and store in the freezer for when I need it. **Allow about 30 minutes to adjust to room temperature before rolling.

Easy as Pie Crust

3 cups all purpose flour
1 tsp salt
3/4 cup lard (you can substitute shortening)
3/4 cup (1 1/2 sticks) butter, but into pieces

1 large egg
1 Tbsp white vinegar
5 Tbsp cold water

1. Combine flour, salt, lard, and butter in a large bowl. using a pastry cutter, gradually work it all together until mixture resembles coarse crumbs
2. Beat the egg with a fork and add it to the mixture along with the vinegar, and water
3. Stir it all together until it comes together (add a tablespoon of water of so if it needs moisture)
4. (Optional) Form the mixture into two balls and wrap them individual plastic bags, seal and place in freezer. Remove them 30 minutes before you need them.
5. Fill with your favorite pie and bake

**Helpful tips: 
*Roll the crust out on a lightly floured surface about 1 inch larger diameter than the top of the pie pan
*Fold it in half carefully, transfer to pie pan, then unfold so that it covers the whole pan