Pie Crust

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Making this crust is as easy as pie ;-) Sorry, I couldn’t resist that. I made two cherry pies on Thanksgiving Day to take to my in-laws the next day. They were very yummy!

Here’s what you’ll need for one crust:

1 cup flour
1/2 cup (less) solid crisco or butter
1 tsp. salt
2Tbs. + 1 tsp. water

I always use butter in my crusts and I soften it a bit. Notice that you’ll use a bit less than 1/2 cup. I use about 1 Tbs. less. If you’re making a two crust pie, don’t forget to double the recipe.

The basic directions are to cut the butter into the flour and salt. Add the water and stir with a fork until it forms a ball. Roll it out and put it in the pie pan.

Here are some pictures to go with the instructions.

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Use a pastry blender to cut the butter into the flour. The above picture looks like feta cheese crumbles to me, but it’s not.

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It will form a ball like this after you add the water, just keep stirring with the fork.

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Roll the crust out thin on a floured surface. I use the pie plate to measure if the crust is big enough, like this:

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Like the pie plate? It’s Bybee Pottery. It’s available in several shops in Kentucky, but you can buy it here. The pie plates are wonderful, as are their other products. Okay, back to our crust.

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As you can see, I didn’t get the crust in there straight and was a little short on one side. No problem. I pinched off an extra piece and patched it in. Just like working with play dough!

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If you’re making a single crust pie, at this point you would pinch around the edges and finish it off. Since I was making a two crust pie, that step came after I added the filling and the top crust.

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The cherries were a gift from a friend. She has some awesome cherry trees in her backyard.

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The filling was really hot and was making the pie crust soft. I should have cooled the filling first.

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There it is before I baked it. Here it is after.

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And with the left over crust scraps you can make these yummy cinnamon snacks. Roll out the scraps, spread with butter, sprinkle with cinnamon sugar, roll, cut and bake.

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My husband thinks these are the reason to make a pie in the first place.

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Comments

  1. Do you need a fancy pasty blender (such as Pampered Chef) or will a cheap-o one do? I can’t believe I still don’t own one of these, and I think it’s because I have this belief that it has to be an expensive one! BTW, I LOVE what you made with the scraps! How original? Now I feel like a moron for throwing away all my extras!!! Can’t wait to try this recipe. The pies look amazing.

  2. mideastmom says:

    Okay, you’ve inspired me. I’m making a pie. I’ll let you know, if it’s successful enough to post the results. :-)

  3. You don’t need a fancy pastry blender. A cheapo one from Walmart will do. Or even use a fork, it takes a bit longer but it works. I don’t think my mom has ever owned a pastry blender but she turns out awesome pie crust and biscuits.

  4. J'Ollie Primitives says:

    PIE. YUM.
    I’m going to have to make one of those beauties….

    Oh and Merry SITSmas!

  5. I’m trying this!!!!!

  6. Yum!! Merry SITSmas!!

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