Pie Crust 101

It's pie-baking time!  Here's the recipe for my tried-and-true pie crust:

For a 9 inch 2 crust pie, mix 2 cups flour, 1/2 teaspoon salt, and 2/3 cup Butter Flavored Crisco in a mixing bowl with a pastry blender.  

Don't overmix it.  There will still be lots of lumps and it should resemble coarse meal like this:

Add 3-4 tablespoons cold water and stir with a fork until the dough comes together like this:

Divide the dough in half and roll out on a floured surface.

I fold the dough in quarters like this to transfer it to my pie plate:

Prick the bottom of the dough with a fork all over and fill with your favorite fruit filling.  Here's my apple pie filling:

3/4 cup sugar, 1/2 t salt, 1 t cinnamon, 1/2 t nutmeg,

1 1/2 T flour, 6+ large apples sliced.

Place 2 T of butter cut into pieces on top of fruit. Roll out the other half of the crust and position on top.

Seal the edges, cut some slits in the top, brush with milk, sprinkle with sugar, and bake - 425 degrees for 10 minutes, lower the heat to 350 and bake for another 30-40 minutes until filling is bubbling out of the vents!

Hungry??  Go make a pie!