Friday, July 17, 2009

The Best Pie Crust

I've made a lot of pies in my life, and tried many pie crust recipes, until I used this one. I've never tried another pie crust recipe since. It has never let me down! I have an unusual way of making my pie crust though. I don't touch it with my hands at all! I put all the ingredients in a big Tupperware bowl, and shake it wildly, until it all comes together in a big ball. Really....it works. It's the key to a tender flaky crust.
*
FLAKY PASTRY
*
4 Cups Sifted Flour
1 3/4 Cups shortening
1 Tablespoon sugar
2 Teaspoons salt
1 Tablespoon vinegar
1 egg
1/2 Cup Water
*
Sift flour, sugar & salt together. Put dry mixture into a very large Tupperware bowl, with a firm fitting lid. Cut shortening into smaller pieces, with either a fork, or a pastry cutter. Make sure that the shortening has been tossed around a bit in the flour. Now put the lid on your tupperware bowl, and shake, shake, shake, until it has become the size of small peas. In another small bowl, combine the egg and the vinegar, and mix together with a fork. Now pour that on top of your flour mixture. Grab a fork, and simply toss some of the flour over the top of the liquid, covering as much liquid as you can. DON'T STIR OR TRY TO MOLD THE DOUGH! Put the lid on the bowl, and begin to shake, shake, shake! ....until it has started to adhere together. Peek at the dough.....if it is still quite sticky, toss a little more flour over the dough. (1 -2 tablespoons). Replace the lid, and shake again. You will know when the pastry is ready, because it will form a ball of dough......all on it's own. It's like magic...and will always give you perfect, flaky crust. I promise.
*
*This recipe makes 2 double crust 9" pies.

1 comment:

The O Family said...

I can't wait to try this! I'm always looking for ways to make things easier. I'm thinking maybe rhubarb. mmmm.