Saturday, August 4, 2012

No Fail Pie Crust and Strawberry Blueberry Summer Pie!


I'm linking this recipe up with Domesblissity Linky Party, go take a look-see!

I've been making this No Fail Pie Dough/Crust for years.  When my Hubby and I were newly married, my friend gave me the recipe, and promised me that it's the easiest pie dough ever!  And it was! 

This is my go-to recipe, I never buy those refrigerated pie crusts, because this is so cheap, takes little time for me, and the best part, there's nothing like rolling out your own pie crust, and making a most delicious, homemade, from scratch Pie! 

Here's my recipe for my No Fail Pie Dough/Crust. 

This recipe is very easy, so don't be intimidated. Chill the dough, but I really think the KEY for this dough is to only chill it for 20 minutes to 1/2 hour the MOST.  This dough is easy to roll out, and comes out very flaky.  Please try it!

Pie Crust for a Two Crust Pie or Two Single Pies

2 cups all purpose flour (more for rolling out the dough)
1 cup shortening
1 tsp salt
1 egg
water
1 tsp. vinegar
In a large bowl put the flour and salt, and shortening, then using a pastry cutter or 2 knives cut the shortening into the flour and salt. Using a liquid measuring cup, break one egg into it, and then fill it to the 1/2 cup line with ice cold water, and add 1 tsp vinegar.....YES vinegar......it will be fine you'll see.

Mix it with a fork, then add it to the flour/shortening mixture and mix together with with a fork, then get your hands in there and gather the dough together don't be afraid, this pie dough recipe you can work the dough and it will still be flaky!


Form into a round disk, if it's too wet, add a little more flour, too dry, add very little water....it will be sticky, but not overly sticky.....all depends on the day and humidity.  Gather into a ball, don't be afraid to work it, form into a disk, and wrap in plastic wrap and put in the frig for about 1/2 hour.


Take the dough out of the frig, and put it on a board, or whatever you roll your pie dough out on.  I use a Pampered Chef mat, that I LOVE.

Cut the circle of dough in half using a knife, then shape the 1/2 of the dough you are going to roll out back into a circle. Flour the surface, bottom and top of the dough before rolling, and on your rolling pin...start rolling out into a circle, starting from the middle, making sure you have enough flour nothing sticks.


Keep rolling take your time if it sticks add a little more flour, moving the dough so it doesn't stick, move it around after each roll with the pin.


Put the bottom pie crust in a pie plate.

Filling for Strawberry Blueberry Summer Pie
2 Pints Strawberries cut up
1 Pint Blueberries
2 Tbs flour
1/4 cup sugar
2 Tbs lemon juice
1/2 stick butter cut into little pieces
1 egg & 1 tsp water for egg wash
2 Tbs sugar for topping

Combine all the ingredients, and mix carefully.  Add the filling to your rolled out pie shell, dot with butter, and roll out the top crust. 

Carefully put the top crust on top of the filling, tuck the excess dough under the edges, making sure there's no leaks, and crimp the edges. Brush the top with egg wash, and sprinkle with sugar!
My kids.... Becca's first homemade Pie!
Enjoy!

4 comments:

Biz said...

Vinegar in the pie crust? Love it - I agree, store bought crusts are so expensive compared to a homemade one.

Question: can you use those sticks of shortening?

Melissa said...

Your pie crust looks so good! Thanks so much for sharing. =)

Im a new follower, love your blog!

Busy Mom in CA said...

Hi Liz! Always looking for a good pie crust recipe so will definitely give this a try. I know first hand how tasty your pies are. Love ya!

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