Elaine's Best Pie Crust

By Addie

Ingredients

• In her own words......

Preparation

Step 1

Oh, that pie crusts recipe!!! First let me say that I began the process, like all other bakers, using my food processor for making the dough but everytime I did I thought the dough too thin so one day I decided that I would do it by hand using a pastry cutter and fork to blend in the water and it worked quite successfully. Here's the recipe:
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2 cups flour
1 tsp salt
3/4 Crisco
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Blend with pastry cutter till dough resemble coarse meal (pea size), add 5-6 tablespoons ice cold water 1 tablespoon at a time lightly fluffing with a fork till it comes together and not in a solid ball. This dough will seem a bit dry but use your hands to gather and if it stays together you have enough water. Turn out onto counter and pull the dough together very gently and not handling too much.

Cut in half and using one half shape into a relatively flat, round disk, dust lightly with flour and place on a sheet of waxed paper(lightly dampen the counter before putting the waxed paper down, this will prevent it from sliding.) Dust the top of dough lightly and place another piece of waxed paper over it and begin the roll out process. Do the same for the top crust.

This recipe is for a double crust 8-9 inch pie dish. I bake all my pies at 425, using foil around the edges until the last 15-20 of baking and then I remove.

My crust turned out beautifully browned and very, very flaky!!!!!! YUM!! And not too thin but a nice consistency and slices removed extremely easily when cut. My little secret is after the pie is all together, I brush a little whole milk on the surface of the top crust and sprinkle with sugar. Makes it beautifully brown.

There you go. You might have to practice this a little to get the feel of it but once you do it a couple of times, it's a piece of pie lol!! The processor seems to work it just a bit to much for my taste and made the dough, I thought, a bit tough!! The waxed paper peels from the dough easily and then you have the bottom to use when putting it into the pie dish!! I read a hint in the newspaper that using silicone sheets really makes this easy so I will have to pick up two of them next time I'm out and about. Anything to make the job easier. They are expensive and think they cost 20 bucks a piece!! But they would be well worth it.