Foolproof Pie Crust

While sailing the net and searching for a sourdough rye bread recipe, I stumbled onto Suzanne McMinn’s site, Chickens in the Road and swooned! This site embraces everything that is old and wonderful.

To consistently make perfect pie crust is elusive for many of us. Out of sheer frustration we turn to..........yes, store-bought. It is well worth the time to go to Suzanne's website and read the delightful story about this pie crust. After I get the hang of blogging I will add podcasts and read some of the stories behind the recipes.

I used this recipe to make killer apple pies and sold them at farmers markets and festivals. It didn't take me long to learn shortcuts and timesavers. Go to Pearls of Wisdom #1 and #2 for I learned while prepping and baking ten pies at a time.

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Foolproof Pie Crust:

Makes enough for 2 double crust pies

4 cups all purpose flour

1 and 3/4 cup shortening or lard

1 tablespoon sugar

2 teaspoons salt

1 egg

1 tablespoon cider vinegar

1/2 cup very cold water

Directions:

• Whisk dry ingredients.

• Cut shortening or lard in with pastry blender until it looks crumbly.

• Whisk egg, vinegar, and water together in a 1 cup glass measuring cup and add to flour mixture.

• Stir until well moistened. It will be very wet at first. Knead lightly to mix in all the flour. I promise all the liquid will absorb.

• Form into a ball. Don't over handle. Divide into 4 equal parts.

• Shape into balls, wrap in plastic wrap and refrigerate 15 minutes before using.

• Will keep in refrigerator for a week and freezes well.

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Where I stole this:

Google Foolproof Pie Crust Chickens In The Road