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Homemade Pie Crust & Farm Fresh Berries – Recipe

Homemade Pie Crust Strawberries Reddi Wip Topping Dessert Recipe

This weeks recipe is: My grandmother’s favorite pie crust recipe, just in time for the fall pie season.

This recipe is for a single crust (ie a custard pie) if you need a double (ie top/bottom for fruit pie) you will need to double the recipe.

My grandmother remarked upon a few things as I was watching her make short work of the pie crusts she was making for the family dinner. “Bonnie Sue, always use ICE cold water. Put the ice cubes in a big glass of water while you gather your remaining ingredients.”

2 & 1/2 cups of flour

pinch of salt

6 Tbsp of COLD unsalted butter

8 Tbsp Crisco shortening COLD (I measure mine and then place it in the freezer until I need it)

1 & 1/2 tsp cider vinegar

5 – 7 Tbsp ICE COLD water

Mix your flour and salt in a bowl.

Next, knead in your COLD butter and shortening. “Bonnie Sue, don’t be afraid of getting your hands dirty, they’ll wash.”

Pour your vinegar on your crumbles and then add in your ICE COLD water a Tbsp at a time. Amounts may vary per your local altitude and weather. Knead together just until it feels moist and it will hold shape with you squeeze a piece of dough in your hand and not fall apart. You should be careful not to add too much water, yet your dough shouldn’t be too dry either. If you should add too much of one or the other; don’t panic. Just start slowly adding the opposite ingredient until your dough is workable.

Now shape your dough into a nice flat round disc. Place in a covered bowl* or zip bag and place in the refrigerator for one hour (you can make this dough a few days ahead, just let pie dough come to room temperature before you begin rolling out or after your crusts have been placed in a pie dish stack them in the refrigerator wrapped well).

I pull my pie pans* out and mix up my pie filling during this hour.

Remove from the refrigerator. When I place mine in a zip bag, I simply slit the sides of the bag and roll my dough out between the two layers of a zippy bag. If you did not use the zip bag method; you will need to clean your countertop; then apply a light sprinkling of flour over an area about the size of your pie pan as well as the rolling pin*.

Lay your single crust out on the floured area, sprinkle a tiny amount of flour on the top of your cold dough, also rub flour on your rolling pin to help prevent your dough from sticking.

Starting in the center of your dough start rolling your dough out toward the edge but not quite to the edge. Turn your dough as needed and or flip it over to prevent sticking and help you position your dough so you can form a circle.

Once your dough is about 2″ larger around than your pie dish* held upside down over the dough. You will be ready to place your pie crust into your pan.

Now, this is where it’s all up to you. You can make a fancy fluted edge crust the queen would be pleased to be served, or you can make a pie you will be happy with and your family will enjoy. I’ve made the fancy edging on my pies many times and still do. However, for a tomato tart, I like the rustic look. For some reason, it just tastes better. Yes, I know the shape has nothing to do with the flavor but tell my taste buds that. Also, if you’re making a crust for a pot pie I tend to make mine in a deeper dish than a pie plate think casserole dish*. This helps with all that juicy goodness that may otherwise drip over into your nice clean over.

After you have your pie crust shaped the way you prefer; place your pie plate filled with uncooked pie crust into the refrigerator. Let your crust sit in the refrigerator until it feels cold to the touch. While your pie crust is chilling in the refrigerator, you can preheat your oven and clean up the flour mess you are sure to have.

Once your pie crust is chilled, remove from the refrigerator and place on a baking sheet (ie cookie sheet). Now fill with your prepared filling and transfer the pie to the baking sheet and into the oven. The baking sheet helps keep drips from forming in the bottom of your oven and makes it easier to handle the pie.

Prepare fresh piecrust for your next family gathering and they will ask “who brought the pie“.*

From my Ozark family to yours, enjoy!

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