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Perfect Pie Crust



I, like many others before me, have searched for the illusive perfect pie crust. Many people have claimed that they have the secret, but I think I found the one that most consistently results in a near-perfect crust. The recipes on this blog are always something I have found while searching for new or better ways to prepare our favorites, and sometimes to try something new. I have a small list of favorite bloggers I frequently return to who typically can be counted on for the best recipes and tips. The Pioneer Woman was one of those for me long before she became as well known as she is now. I've been following her every since a friend and fellow homeschooling mom brought her apple dumplings to a potluck event, oh some 15-18 years ago.


I was actually searching for recipes for good chicken pot pie, and her recipe for left-over turkey pot pie came up in the search. That recipe included her recipe for the perfect pie crust. I need say no more. Without further ado, here is the recipe:


Ingredients:


1 1/2 cup Crisco (vegetable shortening)

3 cups all-purpose flour

1 egg, beaten in a small separate bowl

5 T cold water

1 T white vinegar

1 tsp salt


Instructions:


In a large bowl, using a pastry cutter, work the Crisco into the flour until it resembles a coarse meal. Add beaten egg into the flour/shortening mixture. Add cold water, white vinegar, and salt. Stir gently until all of the ingredients are mixed well.


Separate the dough into half or thirds. (Thirds will result in three thin crusts; half will result in two thicker crusts) Form evenly sized balls of dough and place each ball into a large zip-lock bag. Slightly flatten each ball of dough (about 1/2-inch thick) to make rolling easier later. Seal the bags and place them in the freezer until needed (15 minutes if using immediately).


When ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. Continue rolling until it’s about ½ inch larger in diameter than your pie pan, using additional flour (and flipping carefully) as needed to prevent sticking.


Carefully lift the dough from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge. Note: using pie weights can help keep the crust from shrinking.


Go forth and bake the best pies!!!






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