I liked the homemade pie crust all the time. Instead of store-bought crusts, I grew up with homemade crusts, so taking the extra time to make Grandma’s pie crust recipe is natural for me. It isn’t why I’m using store-bought crusts above. In the past, I have used them and will use them again in the future. Now and again, everyone wants a shortcut. Yet there’s nothing like a homemade pastry that almost melts in your mouth with a flaky pie crust. It is, to me, the best part of the pie.
YOU’LL NEED:
– 3 C.Of pastry flour.
– 1/2 C.Of shortening.
– 1/2 C.Of cold butter.
– 1/2 C.Of ice-cold water.
– 1 TBSP.Of white vinegar.
– 1 TSP.Of salt.
DIRECTIONS:
– Step1.In a wide tub, sift the flour WITH salt. Split the shortening and the butter until coarse crumbs resemble the mixture. – Step2.In a cup, mix the water and vinegar together. To the crumbs, add the vinegar mixture. And mix together until the dough is packed together and manages well.
– Step3.Before rolling out the dough, spread the flour on the counter. Divide it into two chunks of dough.
– Step4.On a floured board, roll one piece out. Roll about 1/2 an inch bigger than the pie pan with the dough.
In the pie plate, lay the crust and press down gently on the bottom and sides of the plate.
– Step5.Turn the edge under and use the “flute” thumbs on the sides of the dough if you make just a bottom crust.
– Step6.If a double-crusted pie is made, fill the pie, roll out the other half of the dough, and lay it on top of the filling. Fold the top dough under the bottom dough and seal it together by using your fingers.
– Step7.Bake according to your pie recipe directions.
For a double-crusted pastry, this recipe is enough.
My grandma will be too happy if you like her recipe, she’s waiting for your feedbacks on her pie crust. Just follow the instructions above as directed and be sure that you’ll make the most delicious pie crust ever!!!