I never used to make my own pie crust. I always bought it pre-made.
For some reason it seemed complicated or time consuming to me, so I just didn’t want the hassle.
Now, I always make my pie crusts. It is really not at all complicated. And while, yes, it does take a little time, it isn’t a lot of time. The flavor is so much better, and honestly, without preservatives, it’s probably better for us.
This recipe produces a rich, flaky crust. Even though there is no butter, somehow it tastes buttery.
It also rolls nicely. I did not have a lot of sticking trouble I have had with other recipes.
I used this for the Maine Chicken Pie, but I think it would be fabulous with a sweet pie as well!
RICH PASTRY
2 1/4 Cups Sifted Flour
1 Teaspoon Salt
1 Tablespoon Sugar
3/4 Cup Shortening
1 Egg Yolk
1 Tablespoon Lemon Juice
1/4 Cup Milk
Sift flour with salt and sugar. Cut in shortening until mixture resembles fine crumbs. Beat together the egg yolk and lemon juice. Blend in milk. Add to dry ingredients, tossing with a fork into a soft dough. Divide dough in half. Form each half into a ball. Flatten each on a lightly floured board. Roll to 1/8” thickness. Use half for the bottom crust and half for the top crust. Bake as required in recipe using.
Comments