Pie Crust

If you are up for it, pie crust is not hard to make at all! Even Gluten Free usually turns out well! Here is the recipe that my great grandmother gave me when I started cooking.

Note:

Makes 2 crusts(or enough for one pie with a top and bottom crust)

Ingredients

2 cups Flour(white, wheat, Einkorn or your favorite GF baking mix)

1 teaspoon Salt

2/3 cup Shortening, Butteror other solid oil (I usually use 1/3c Butter and 1/3c Palm Oil)

½ cup ICE water(you may need a bit more for GF and a little less for Einkorn flour)

2 teaspoons Vinegar(I mix the vinegar and water)

Directions

Mix together Flour and Salt

Cut in shortening/butter with fork or pastry cutter (should resemble coarse oatmeal)

Add Ice Water/Vinegar mixture a little at a time. Mix until moist.

Be careful not to overmix

Lazy Pie: Place ½ the dough in pie pan and spread out with fingers! I do this all the time. The crust is not as flaky, but it is fast and easy!

Rolling out: Put Parchment Paper on the counter and dust with flour. Place ½ of the dough on floured surface. Roll your roller in flour. Roll the dough into a circle. Place upside down with parchment paper on the top into a pie pan. Carefully peel the parchment paper off. Cut the overhanging edge with knife or kitchen scissors. Pinch the edges.

If your pie requires a baked crust, spray the bottom of an oven safe bowl with oil and place in the middle of the pie crust before baking. Cover with Foil for the first 8 minutes and uncover until browned. Remove the bowl when cool. (The bowl keeps the pie middle from bubbling up).