Jennie@ifish
06-10-2006, 07:51 AM
I rarely say this about my cooking, but my pie crust is the best that I have tasted! I am so proud of my pies. I have my Mother to thank for that!
You owe it to yourself to try this pie crust. If you want to amaze your friends and family, make one of these pies and you'll see! You can make the best pie on the banquet table, too!
Fill it with chicken filling and you have dinner. Fill it with fruit and you have dessert! You guys, my Mom's pie crust recipe is to die for, and it's easy! Try it and let me know!
I am not liable if I missed something, but I don't think I did. Take your chances! I apologize ahead of time if there are any mistakes, but I've been over and over this!
OK, here it is:
---------------------------
Janice Logsdon's pie crust
(Jennie's Mom)
This pie crust is supposed to make enough for 2 pies. I only get one and one half (if that!) because I like my pie crust thick!
If you have leftover, you can freeze it easily, or simply roll out the extra, sprinkle it with cinnamon/sugar and roll it up into a log. Cut into pinwheels. Set on cookie sheet and bake at 425 degrees until done. These are "treats" that I remember as a small child. They are wonderful and they never last more than an hour! They disappear!
Ingredients and instructions:
Ahead of time, make a glass of ice water. Let it sit till really cold.
In Large bowl, mix together until it forms peas:
4 cups flour
1 1/2 cups Butter Flavored Crisco (oh my!)
1 Tablespoon sugar
1 1/2 teaspoon salt
I use a pastry blender. Don't worry about over handling, too much, here. Just mix it until it's all mixed together, but don't mash it. Never mash it!
Pour out 1/2 cup of that ice water into a glass measuring cup.
Add
1 egg and mix it in well
and
1 tablespoon white vinegar
Make a well in the center of the flour mixture.
Pour in liquid.
Gently mix until it holds together. Don't even need to be that gentle. Just stir it up. It's best to use clean hands for this part, after you stir what you can. Just use your hands to finish the process.
Shape into a ball. Wrap in waxed paper or saran wrap until ready to roll out!
This crust is so hardy, you can just press it into the pan instead of roll it out. Of course, the less you roll it, kneed it, the flakier it will be.
Last night I made a "black and blue" pie, and it's almost gone. Just had a slice for breakfast. I'm sick! :laugh:
Here is the filling for that, and the rest of the recipe:
4-5 cups berries. Any kind. Be imaginative! I used black and blueberries.
1 cup sugar (more or less, depending on how sweet the berries are.)
1 tablespoon lemon juice
1/8th tsp salt
3-5 tablespoons flour. (More or less, depending on how thick you want the insides. I always add more, cuz I detest a runny pie! When I use frozen, there is extra juice, so I sprinkle a little more on top.
Butter, (A couple Tablespoons?) dotted on the top of the berries, just before the top crust goes on.
Mix up the berry mixture and set aside while you make the crust.
Either roll out, or if you are lazy, pat the crust into the pie pan. Leave 1 inch overlapping on the bottom.
Fill the filling into the pie crust.
Put the top crust on, and flute the edges. Just make sure they are totally sealed on top. Press them together. Pretty is fun, but not necessary for good taste! Lattice is fun, too! Roll it out, cut into strips, and weave the top!
Cut some pretty designs or slits in the top. I like to cut out small fish shapes, etc.
I brush the top with mixed egg white and sprinkle the top with sugar.
Bake at 425 for 25 minutes, then turn down to 350 for 30 minutes, or until it bubbles out the top.
I've made this with creamed TUNA! and veggies in the middle. Man, is that ever good!
This pie crust is just so easy! Anyone can do it! I'm so glad to share something that works so well. I've never understood people hording their "secret" recipes. Why would people do that? Hey! If you have something someone else can enjoy for free, give it up!
Jen
You owe it to yourself to try this pie crust. If you want to amaze your friends and family, make one of these pies and you'll see! You can make the best pie on the banquet table, too!
Fill it with chicken filling and you have dinner. Fill it with fruit and you have dessert! You guys, my Mom's pie crust recipe is to die for, and it's easy! Try it and let me know!
I am not liable if I missed something, but I don't think I did. Take your chances! I apologize ahead of time if there are any mistakes, but I've been over and over this!
OK, here it is:
---------------------------
Janice Logsdon's pie crust
(Jennie's Mom)
This pie crust is supposed to make enough for 2 pies. I only get one and one half (if that!) because I like my pie crust thick!
If you have leftover, you can freeze it easily, or simply roll out the extra, sprinkle it with cinnamon/sugar and roll it up into a log. Cut into pinwheels. Set on cookie sheet and bake at 425 degrees until done. These are "treats" that I remember as a small child. They are wonderful and they never last more than an hour! They disappear!
Ingredients and instructions:
Ahead of time, make a glass of ice water. Let it sit till really cold.
In Large bowl, mix together until it forms peas:
4 cups flour
1 1/2 cups Butter Flavored Crisco (oh my!)
1 Tablespoon sugar
1 1/2 teaspoon salt
I use a pastry blender. Don't worry about over handling, too much, here. Just mix it until it's all mixed together, but don't mash it. Never mash it!
Pour out 1/2 cup of that ice water into a glass measuring cup.
Add
1 egg and mix it in well
and
1 tablespoon white vinegar
Make a well in the center of the flour mixture.
Pour in liquid.
Gently mix until it holds together. Don't even need to be that gentle. Just stir it up. It's best to use clean hands for this part, after you stir what you can. Just use your hands to finish the process.
Shape into a ball. Wrap in waxed paper or saran wrap until ready to roll out!
This crust is so hardy, you can just press it into the pan instead of roll it out. Of course, the less you roll it, kneed it, the flakier it will be.
Last night I made a "black and blue" pie, and it's almost gone. Just had a slice for breakfast. I'm sick! :laugh:
Here is the filling for that, and the rest of the recipe:
4-5 cups berries. Any kind. Be imaginative! I used black and blueberries.
1 cup sugar (more or less, depending on how sweet the berries are.)
1 tablespoon lemon juice
1/8th tsp salt
3-5 tablespoons flour. (More or less, depending on how thick you want the insides. I always add more, cuz I detest a runny pie! When I use frozen, there is extra juice, so I sprinkle a little more on top.
Butter, (A couple Tablespoons?) dotted on the top of the berries, just before the top crust goes on.
Mix up the berry mixture and set aside while you make the crust.
Either roll out, or if you are lazy, pat the crust into the pie pan. Leave 1 inch overlapping on the bottom.
Fill the filling into the pie crust.
Put the top crust on, and flute the edges. Just make sure they are totally sealed on top. Press them together. Pretty is fun, but not necessary for good taste! Lattice is fun, too! Roll it out, cut into strips, and weave the top!
Cut some pretty designs or slits in the top. I like to cut out small fish shapes, etc.
I brush the top with mixed egg white and sprinkle the top with sugar.
Bake at 425 for 25 minutes, then turn down to 350 for 30 minutes, or until it bubbles out the top.
I've made this with creamed TUNA! and veggies in the middle. Man, is that ever good!
This pie crust is just so easy! Anyone can do it! I'm so glad to share something that works so well. I've never understood people hording their "secret" recipes. Why would people do that? Hey! If you have something someone else can enjoy for free, give it up!
Jen