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Perfect Pie Crust (In my opinion)

08/16/2012 - Author: Natasha Phillips

It has taken me a while to find a pie crust that I enjoy. I tend to like the flaky, lighter crusts that really just hold the filling in place, (because we all know the filling is the best). Grandma’s recipe was okay growing up, but it had vinegar in it, which I know alot of people prefer putting in their pie crust. When one uses the same recipe for a long time it is hard to branch out and try new things. However I finally branched out and expieramented and now I have the ‘perfect’ pie crust. I took some pictures while I was making a pie the other day that I thought might be helpful or just fun to critique. You can find the recipe on my recipe page or just follow the link. I made a pie similar to this for a fund raising event here in Hermann and it was a hit. If anyone has suggestions on pie crusts or pies please feel free to leave a comment. Hope you enjoy.

1. Freeze your butter then grate into flour instead of chopping it into the flour. Make sure to use the fine side of your grater.

2. Once you add the water, stir and then knead until it forms a soft ball.

Divide ball into two sections, flatten slightly into two 6″ disks, wrap in plastic wrap and put in freezer for 10-15 minutes.

4. Take out of freezer and roll one section out for a 9″ pie crust. Put your filling into the pie crust and then roll the other piece of dough out for a lattice top. Don’t let a lattice top pie intimidate you, they are pretty easy to do.

5. Once finish bake in oven for specified time for whatever pie recipe you are following. After pie has baked about 25 minutes, remove for oven and wrap edges with foil to prevent crusts from burning.

6. Serve with ice cream and enjoy!!

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