Wednesday, October 27, 2010

The Easiest Pie Crust and a Pie Trick

This is the second homemade pie I have ever made and it was a success!  
{The first pie was a success too, but I didn't take a picture of it :)}
This crust is so easy to make that I think it is easier than using the store bought crust and it's way more delicious!  The crust is a recipe I got from my mom this summer.  She found it somewhere a long time ago with a strawberry rhubarb pie recipe. 

This pie is filled with apples from a local orchard.  I used Roma apples and it was AMAZING!!!! The crust is flaky and crisp.  It even tastes great right out of the fridge the next day.  The crust stays flaky and crispy. 

The Pie Trick: My Mom's friend gave her this pie trick and I tried it with this pie.  The trick is to sprinkle a little bit of plain bread crumbs on the bottom of the crust before you fill it to help the pie not run everywhere when you cut it.  I have to say, it really worked!

The Easiest Pie Crust- recipe from my mom, she found it a long time ago... somewhere.  
2+2/3 cups flour
1 teaspoon salt
2/3 cup vegetable oil
6 Tablespoons milk plus 2 Tablespoons
2 Tablespoons of sugar

Preheat oven to 400 degrees.

Mix flour and salt.  Measure oil and 6 T milk together, do not mix.  Add to flour.  Make crust on wax paper.  I mixed everything in a bowl with a fork until it came together.  Then I kneaded and pressed it until the crust just came together.  Don't over knead.  Split the crust into 2 equal parts.  Roll one half between 2 pieces of wax paper with a rolling pin.  Roll until it is big enough to fill your pie pan.   Fill crust with your choice of filling.  Roll out the other half of the crust until it is big enough to cover the filling.  Pinch the dough down so it meets the other dough. You could get fancy and use a fork or make fun pinches.  With a pastry brush, spread milk over the top crust and sprinkle sugar over the top.  Bake for 50 minutes.  If the crust is browning too quickly, cover pie with aluminum foil.  Let pie cool 1 hour before cutting.  

My Apple Filling:
5-6 large apples- cut and peeled I use an apple slicer and slice each one in half
1/2 C sugar
1/4 C flour
Juice from 1/2 lemon
zest from 1/2 orange
1+1/2 t cinnamon 

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