23 August 2012

Pie Crust

I recently realized that with all of the pies that I've shared with you I have actually never taken the time to share the pie crust recipe that I use. This is the recipe my mom always uses. She thinks she found it on the back of a Crisco container. It's a really easy and it always comes out so flaky.

Pie Crust
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening (I prefer butter flavored)
  • 1/4 cup buttermilk or milk soured with lemon juice or vinegar
Combine flour, salt and shortening with pastry blender until pea-sized pieces form. Add milk and mix until just blended. Do not over work.  Roll out on floured surface. Place in pie plate. For pre-baked crust bake at 425F for 12 minutes, cool. To prevent bubbles, poke with a fork all over pie crust before baking. Note: I've noticed that when I need a pre-baked crust that sometimes the crust sinks a little bit down the sides of the pie plate, using chilled shortening or chilling the dough for a few minutes might help.



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