Hello to all my fellow bakers out there! Today I’m incredibly excited to share with you my all-time favorite recipe – the perfect homemade pie crust. Pie crusts are the unsung heroes of the baking world. They’re the first bite we take, and they lay the foundation for the flavors inside. A good crust can elevate a pie from good to great, and that’s precisely what this recipe does. Originating from classic American baking, this pie crust recipe uses simple ingredients you probably already have in your pantry, yet delivers an end product that’s flaky, buttery and oh-so-delicious. I love this recipe not only because it’s fool-proof, but also because it makes two double crusts – enough to cover both sweet and savory baking needs. Whether you’re planning to make a sweet apple pie or a hearty chicken pot pie, this crust has got you covered. I can’t wait for you to try it out and taste the difference a homemade crust makes. Happy baking!
Ingredients
- 4 c. flour
- 1 3/4 c. Crisco
- 1 Tbsp. sugar
- 1/2 tsp. salt
- 1 egg
- 1 Tbsp. vinegar
- 1/2 c. ice water
Baking Instructions
- Mix dry ingredients (flour, sugar and salt).
- Add Crisco.
- Add and mix egg, vinegar and ice water.
- Makes 2 double crusts.
Calorie: 0
Total cooking time: 0
Difficulty level: 0
Pie Crust Chronicles: The Battle of Butter and Flour
The Gathering of Ingredients
It was a bright, cheery morning when I decided to face off with the infamous pie crust recipe. I had my secret weapons at the ready: 4 cups of flour, 1 3/4 cups of Crisco, 1 tablespoon of sugar, 1/2 teaspoon of salt, 1 egg, 1 tablespoon of vinegar, and 1/2 cup of ice water. These ingredients seemed harmless on their own, but combined, they were a force to be reckoned with!
The Floury Beginning
The first step was to mix the dry ingredients: flour, sugar, and salt. It sounds easy, right? Well, I was immediately enveloped in a cloud of flour, looking like a ghost who just ran a marathon. On the plus side, my kitchen now looked like a winter wonderland.
The Crisco Encounter
Next up on the list was the addition of Crisco. Now, if you’ve never worked with Crisco before, let me tell you, it has a mind of its own. It’s sneaky, slippery, and it knows exactly how to evade your grasp. But guess what, Crisco? I’m onto you! After a bit of a wrestling match, I managed to incorporate the Crisco into the floury landscape.
The Egg, Vinegar, and Water Tango
Then came the egg, vinegar, and ice water. I had to tread carefully. Too much water or vinegar, and the dough would become as sticky as a toddler after an ice cream cone. Too little, and the dough would crumble faster than my resolve on a diet. It took a bit of a dance, a tango if you will, but eventually, I found the perfect balance.
The Double Crust Conundrum
The recipe promised that it would make 2 double crusts. Well, let me tell you, the dough didn’t get that memo. It was clinging onto the bowl like a terrified kitten up a tree. But with a little coaxing (and a lot of elbow grease), I managed to make it into two somewhat presentable crusts.
The Aftermath
As I looked around at the flour-coated kitchen and the victorious pie crust sitting on the counter, I felt a sense of accomplishment. Sure, my kitchen looked like a bakery exploded, but I had conquered the pie crust! I was ready to take on the world… or at least a pumpkin pie filling.
The Moral of The Story
In the end, what I learned was this: making a pie crust can be a chaotic, messy, and downright hilarious process. You might end up covered in flour, wrestling with Crisco, and doing a tango with an egg, vinegar, and water. But hey, that’s the beauty of cooking. It’s not just about the perfect pie crust, it’s about the journey, the laughter, and the memories you make along the way.
