This is for Char52!

Char52 left this comment on yesterday's post about the pecan pie:

"I rarely get the cooking bug but I love to read your cooking posts. I live vicariously through you! I can't make a pie crust to save my life!!! "

If you and your family enjoy pies, I encourage you to try this pie crust recipe.  I took a pie crust class and this is what we learned to make.  It's a much softer crust than a traditional recipe and you can even just pat it into the pie pan rather than rolling it out and having to wrestle the dough.

The recipe makes enough for 3 eight inch single crust pies or, in my case, since I love crust, one decent sized cobbler.

You can use a Kitchenaid mixer rather than the pastry blender, just don't over mix the ingredients.  I prefer to use a little less than the full tablespoon of salt for traditional pies.  If you're making a savory pie, i.e. chicken pot pie or shepherd's pie, it will be fine.

 DONNA’S PIE CRUST

Mix with pastry blender:    3 c flour
                                        1 1/3 c shortening    
                                        1 T salt   (you may prefer to use a little less salt)

Mix together:            1 tsp vinegar
                                1 egg, beaten
                                6 T ice water

Shape into ball.  Pat or roll and put into pan.
Bake at 400° - 425° for prebaked crust.
Brush fluted edges with egg white.

I'm not a big fan of meringue on a cream pie, but this is the best recipe I've ever used.  Most recipes say to the spread the meringue on the hot filling.  If you let it cool to room temperature, the meringue spreads easier.


MERINGUE FOR 1 PIE

Beat together:            4 egg whites
                                 3 T sugar (to taste)
                                 ¼ tsp cornstarch
                                 dash salt

Spread on pie filling that has cooled to room temperature
Turn pie while browning meringue

***Shhh! , don't tell anyone, but, yesterday I used a Pillsbury pie crust from the grocery store to make the pecan pie--just like Crockingirls!*****

The absolutely easiest pie crust recipe

Several years ago I took a class dedicated to making pie crust.  Up until I took the class, I could make a decent crust but mine never looked pretty, especially around the edge of the pan.

This is the recipe we received at our class.  It's absolutely the easiest pie crust recipe I've ever used.  It never fails to be flaky and it doesn't even have to be rolled out.  You can divide the dough into thirds and pat it into your pan, if you like.

Since there's only me and Fred at home now, I don't make pies very often.  It's a waste if you wind up having to throw it in the trash because it didn't get eaten!  But, today's Fred's birthday and he prefers pie to cake so I made him this apple pie.

The recipe makes three single crust pies.  If I'm not going to use all the dough for pies, I roll the left over amount out, brush it with butter and sprinkle a cinnamon-sugar mixture on it.  Then I cut it into strips and bake it on a cookie sheet.  I'm not sure whether we like the pie or the cinnamon-sugar leftovers best!

DONNA'S PIE CRUST

3 cups flour
1 1/3 cups shortening
1 T. salt  (you may want to only use 2 tsp.)

Mix together with a pastry blender.

In a small bowl combine:
1 beaten egg
1 tsp. white vinegar
6 T. ice water

Mix and form into a ball.  Divide into thirds.  Roll out on floured surface or pat into your pan.

If you need a prebaked crust:  bake at 425°