|Apple pies baked in muffin tins|
I am super snooty when it comes to pie crust. I'm a huge dessert lover if there ever was one, but I will turn down anything made with a store-bought crust. I've been brought up on the homemade stuff, and I was told that my great-grandmother made the best pies ever - mouth watering fruit fillings, meringue piled miles high, flaky crusts made out of real lard...
Sadly, my great-grandmother was well into her eighties when I came around and wasn't making pies anymore. However my own mother carried on this tradition and still uses great-grandma's recipe, although substituting Crisco for the lard.
I started making pies with my mother very early on; she would make and roll out the dough, while I mixed up the filling. While we worked she would tell me stories of great-grandma's pies and all of the secrets to a good crust.
Handle the dough as little as possible, keep all of your ingredients as cold as can be, don't worry if it tears, but above all things - don't be scared! Many people shy away from making their own because they feel that it's too complicated or takes too much time, but in reality, there's only five ingredients and it only takes about five extra minutes. Sure, there's a lot of practice involved, but the end result is well worth it.
|Apple Pie; pre-oven|
So who wants the recipe...... yes?
Great-Grandma's Pie Crust - makes 3 crusts
3 cups flour
1 1/4 cup Crisco (use the name brand stuff)
1 egg - beaten
1 Tablespoon vinegar
5 Tablespoons ice water
In a large bowl, cut the flour into the Crisco with a pastry cutter. In a small bowl beat the egg, then add the vinegar and ice water. Pour the egg mixture into the flour mixture and stir until just combined. Divide the dough into three disks, wrap and refrigerate before use.
|Rhubarb Hand Pies|
*A couple extra tips - only roll the dough out once, use lots of flour, and if it tears, just piece it back together. I've made some super ugly pie crusts in my day, but re-rolling the dough will take away all of the flakiness.
|Mini Peach Pies; pre-oven|
Alrighty folks, we've got two huge pie holidays coming up, and I hope everyone will give it a shot at least once!
Stepping off my soapbox now.