Pie Crust

 Most people are intimidated at the thought of making pie. But the saying, "Easy as pie," comes from somewhere. 'Cause guess what? It really is easy! And delicious. These are recipes for double pie crusts, so if you want a single, half it. ;) Give it a try! And let me know what you think.


Easy Double Pie Crust 1

1 c butter, cubed and chilled
2 1/4 c flour
1 tsp salt
8-10 Tbsp ice water

1. Put the butter, flour, and salt in a food processor. Pulse lightly until the mixture resembles wet sand. Add the water, 1 Tbsp at a time, pulsing briefly after each one. Keep adding water just until the dough begins to clump together.
2. Divide dough in half and place in gallon zip-lock bags. Flatten into disks and refrigerate at least 30 minutes.
3. When ready to use, roll flat--the flatter the better--and place in pie pan. Remove excess dough. Once filling is placed inside, flatten second disk--once again, the flatter the better--on slightly floured surface and cover pie, pinching edges closed. Bake according to recipe directions.

Easy Double Pie Crust 2 (for those without food processors)

2 1/2 c flour
1 tsp salt
3/4 c shortening
1/4 c chilled butter, cut into small pieces
4 to 6 Tbsp ice water

1. Stir flour and salt in large bowl. Cut in the shortening and butter with pastry blender or two knives until mixture resembles course sand. Sprinkle with ice water, a Tbsp at a time, and stir with fork to moisten the dough.
2. Form the dough into a ball with your hands. Divide dough in half. Roll out one half on a lightly floured surface and place in pie pan. Once filling is placed inside, flatten second disk--once again, the flatter the better--on slightly floured surface and cover pie, pinching edges closed. Bake according to recipe directions.

Easy Double Pie Crust 3 (makes 3 double crusts, more tasty)*

5 c flour
1 egg
1/2 tsp baking soda
3 Tbsp lemon juice
2 tsp sugar
2 tsp salt
small glass ice water
1 c shortening
1 c soft butter

1. Place dry ingredients in large bowl and mix with spoon. Add shortening and butter and mix with pastry blender or two knives until crumbly. Break the egg into 1 c measuring cup and add lemon juice and water to tota1 c. Pour over flour mixture then mix well until ball forms. Separate into six equal balls.
2. Roll out on slightly floured surface and place in pie pans. Once filling is placed inside, flatten second disk--once again, the flatter the better--on slightly floured surface and cover pie, pinching edges closed. Bake according to recipe directions.

* Remember this makes 3 double pie crusts. If you don't want to make 3 pies, you could fit the extra dough inside aluminum pie pans (the disposable ones you find at the grocery store), cover with aluminum foil, and freeze any extra for future use.