I consider myself a better than average cook. I improvise, make up some of my own recipes and tweak other people's recipes until they're my own. But I can't, for the life of me make an edible pie.
That being said, I'm determined to figure it out. I'm going to unravel every pie crust secret on the Internet. I refuse to buy another frozen/refrigerated pie shell. At some point, I'm going to get it, even if I have to try every recipe on the planet. I do realize that making pie crust is a lot like making bread in that it takes a lot of practice, so be watching for my progress a couple of times a month. Any more than that and it will take a crane to get me up off the couch. :)
So for today's pie, I thought I'd just throw one out there and see how it turns out. This pie dough recipe came from a church cookbook. So here goes! Try not to laugh too hard.
|The dough rolled our|
|Transferring the dough to the pie pan.|
|In the pie tin|
|Trim off all but 3/4" of the overhanging |
|Fold the remaining dough under to|
make a nice smooth edge.
|Flute the edges of the crust.|
|Banana Cream pie!|
Never Fail Pie Crust #1
Makes 2-3 single crust pies
3 cups flour
1 1/2 cups shortening
1 tsp. salt
1 egg, well beaten
5 Tbs. cold water
1 Tbs. apple cider vinegar
Cut the shortening into the flour and salt using a pastry blender until it is about the size of small peas. Mix all the liquids together and pour into the flour mixture all at once. Blend with a fork until the flour is all moistened. Form into 2 or 3 balls of dough, wrap in plastic wrap and refrigerate 30 minutes. Roll out thin. If making a single crust pie bake the shells at 425° for 10-15 minutes.