July 9, 2009

Karla’s Super Pie Crust

Karla Ward

Double crust pie for deep dish 9 or 10 inch pie pan:
2 cups flour
2 tablespoons sugar
3/4 teaspoon salt
1/2 cup butter
1/4 cup shortening or lard
Ice water
Raw sugar

Mix the first three ingredients with a fork. Add butter and shortening and cut up with a pastry blender, a couple of knives, or just your fingers until really small. Add ice water by the tablespoon until the dough clumps together. Use slightly more than half of the dough to make the bottom crust, dot with margarine, fill with berry, peach, apple, or whatever filling. Top with remaining dough either made into a lattice, rolled out and cut into shapes, or just rolled out plain. When the pie is almost done, brush with a little bit of milk and sprinkle with raw sugar. If you do this last step too early, the sugar will just dissolve into the crust. It will still be shiny and taste good, it just won't have the little sugar chunks on it!

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