To begin with, I must confess, my husband is the Pie maker in the family. He goes all in with his Homemade Pie Crust. Unfortunately, at times, it has been a battle of the dough…until now! While I am NOT a Pie maker or eater, I am happy for him to hone his craft, it brings him great joy which brings me great joy. In his quest, he found another who had perfected her talent in this area, and she was generously willing to share her skill. So thank you to Mandy for this simple easy quick recipe that anyone can enjoy! Try it out and see, if you have been intimidated, this is a great place to start! PS this is definitely a no fuss recipe, no worry over chilling of any ingredients.
Ingredients for a double Crust~
3 cups unbleached all purpose Flour
1 cup Crisco
3/4 teaspoon Salt
Ice Water
Add Flour, Salt and Crisco to bowl, using a pastry cutter, cut Crisco into Flour mixture til well blended into pea sized crumbles. Starting with 2 Tablespoons Ice Water, mix in with fork, continue to add water til forms a ball, cut in half, roll out each half onto Floured surface. Spray Pie Plates with cooking spray, and use paper towel to rub onto entire surface. Next, using the Rolling Pin, roll crust around Pin, using a pastry brush, dust off any excess flour, then lift up and place on pie plate. GENTLY, arrange crust so it fits nicely in pan, using a knife to trim off any excess edges hanging over. To adorn the edges, fold dough on rim under itself, then use your fingers and thumb to press a decorative crust edge, this will take some practice and there is no right or wrong, anything is wonderful, make it your own Picasso. If you are not using right away, set the crust in the freezer for a couple hours to solidify, then remove, wrap in Cling Wrap, then foil, return to freezer til ready to use, remove from freezer to fridge the night before using, and follow Pie instructions for baking. If baking before adding filling, you can bake at 425 for 10-15 minutes or til golden brown. Enjoy. :)
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