Monday, November 30, 2009

Pie Crust

Cools' Pie Crust Recipe

Makes 2 double crusts

3 c. flour
1 ¼ c. shortening (you can use cold butter, to be healthier, but it never is quite as flaky)
1 t. salt
Cut together.
1 egg, well beaten
5 t. water
1 T vinegar
Mix. Pour liquid mixture into flour mixture and mix with fork.

Some extra tips for you over achievers...
For an extra-crispy pie crust with a golden color, brush the unbaked top crust with water, and sprinkle it with sugar.
For a shiny pie crust, brush the unbaked top crust with an egg wash made from one egg and 2 tablespoons cream.
Remember to cut vents (make them decorative!) in the top of a double-crusted fruit pie; vents allow steam to escape and prevent the fruit juices from overflowing.

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