Some of you who know me and my weird eating habits might find this post to be a little un-Amanda like. But in typical Amanda fashion, there is always more than meets the eye. See, I don't really like pie. Particuraly the crust. Now there are exceptions to the rule. I eat pumpkin pies, but I scoop the filling from the crust. And I eat pecan pie with the crust, as it isn't scrapable. Fruit pies are a total waste on me.
However I do love making pie. Go figure right?
It is the time of year that I consider Pie Season. Maybe it is easy to define a season for this dessert because I only seem to eat fall pies- pecan and pumpkin. Maybe it is because this was the time of year mom and I stayed up late cramming for Thanksgiving by baking pies until we couldn't stay awake any longer. In any case, this pie crust recipe is the best I have used. Passed to me from my mother, and she received it from her sister, my Aunt B. It comes together so easily, and is always a big hit with pie crust lovers... or so I am told.
Aunt B's Pie Crust
makes enough for two crusts, or one double crust.
3 cups all purpose flour
1 cup Crisco
1/2 tsp salt
1 egg, lightly beaten
1 TBSP white vinegar
7 TBSP cold water
So first step you combine the flour, Crisco, and salt with a pastry blender until crumbly.
Next, add the wet ingredients- lightly beaten egg, vinegar and cold water.
Mix to combine wet and dry ingredients until dough comes together
Split the dough into two even sections. At this point it can be rolled out for your pie, or refridgerated until you are ready to use it. When you roll out the dough lightly flour the surface to keep it from sticking to the rolling pin or the counter top.
Last step is to fill it with your pie filling and bake according to the pie recipe. I made the Oatmeal Pecan Pie recipe from Cooking Light's November 2006 issue.