[Recipe] Pie Crust (dough)

It has been awhile since I have posted any recipes.  There have been a lot of new recipes developed over the past few months, so let’s try to catch up.  I have been particularly busy working with recipes for desert and appetizers, so we will start with what has become a favorite of dinner guests — apple pie.

There are two parts of any pie — the crust and the filling. I had some monumental failures when I first tried to make a dough crust for a fruit pie.  I now have it down so that it turns out excellent every time, so we will start this series of posts with a dough-based crust, suitable for an apple pie. (I posted a graham cracker crust last year)

By the way, I am trying a new recipe plugin, which should make it easier to print the recipe if you wish.  Let me know what you think of this approach to presenting recipes.

[Recipe] Pie Crust (dough)
Recipe Type: Desert
Author: Burt Johnson
Prep time:
Total time:
Serves: 1 pie
Dough based pie crust suitable for fruit pies.
Ingredients
  • 1 Egg
  • 3 cups Flour
  • 3/4 tsp Salt
  • 1-1/2 cup Shortening (COLD – at least refrigerator cold)
  • 1 tbsp vinegar
  • 5 tbsp water (VERY COLD – use ice water)
Instructions
  1. NOTE!! The shortening and water must be VERY COLD — freezer cold is best, or this won’t work!
  2. In a bowl, mix salt and flour
  3. With pastry blender, mix in cold shortening until the size of peas
  4. In a small cup, beat egg with a fork, add in vinegar and water, whisk until well blended.
  5. Add the water/egg mixture gradually to the flour mixture.
  6. Shape into a ball.
  7. Refrigerate 1 or more hours
  8. Roll out dough for pie.

 

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