Tuesday, November 24, 2009

Pie Crust

Grandma used to make her pie crust out of lard. OMG, can you imagine? Actually there is good reason for this, lard will bubble up and make the most light and flaky pie crust ever. (However you will clog your arteries and other horrific things we now know).
Next through the time line was using Crisco or other shortening. Some recipes would get into the 1/2 shortening, 1/2 butter idea. If you have ever had a home ec class or read a Betty Crocker cookbook, the old standard goes, "Cut the shortening and flour together until it is the size of peas". I never did have the patience for this.
Now, I have a fool proof method of a quick and flaky pie crust. Try it!
Pie Crust
Makes one 10 inch pie crust.
1 cup flour
1/3 cup cooking oil
3 Tablespoons cold water
Mix together with fork, just until all the ingredients stick together.
Roll into a ball and place on a piece of wax paper. Place another sheet of wax paper over the top of the pie crust dough. Roll out the size of your pie pan. Peel off the top layer of wax paper. Gently turn the pie crust into the pie pan. Again, gently remove the wax paper. Use your fingers to position the crust and flute the edge. Prick with a fork to avoid air bubbles on the bottom crust. Now you're ready to fill and bake with your favorite ingredients.

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