Pie Crust

Once you make your own pie crust, you never ever go back to buying it again. It's really easy and don't let it intimidate you. So simple and the ingredients are simple, too.

Pie crust can also be used for any recipe that calls for them like empanadas, pasties, some cookies and pastry shells. It's very versatile and no bad ingredients you can't pronounce.

You can vary the taste and texture by using all shortening, all butter or a mix of 1/2 butter + 1/2 shortening. Always use CRISCO. Always. Cheap shortening makes a cheap aftertaste. Don't learn the hard way. If you want super flaky, you can always substitute one with lard. Just make sure all your ingredients are very cold. This is important. Do not over knead because it will make your dough tough and that is not good. Here we go.



Pie crust #1 can be doubled

1 1/2 cups flour + 1/2 tsp salt
cut in:
1/2 cup cold butter
until it's small peas consistancy.
Add slowly 1/4 cup ice cold water. Mix well. Cover and refrigerate 1 hour.

For certain dessert crusts you can also add cinnamon and sugar to the flour mix.

Pie Crust #2 from Ziegler cookbook. Super flaky, has interesting taste.

3 cups flour
1 tsp salt
Mix well. Cut in 1 1/4 cup cold Crisco (or mix of Crisco and butter)
Add: 1 beaten egg mixed with 4 TBS water and 1 tsp white vinegar
Mix well, roll out immediately.
If too dry, add 1/2 TBS water a few times after mixing.

Leftover pie crust can be rolled out, spread with butter and cinnamon sugar. Roll up, slice into pinwheels. Bake at 350 for 7-10 minutes for cookies.