Sunday, November 13, 2011

Mindfully Pie

Yes, I know you can go to the store and get pre-made pie crusts - and yes, they are a great thing for working people. Nice to be able to make an almost homemade pie when you don't have time for a completely homemade pie. Wouldn't surprise me if a lot of young people have never tasted an actual home made pie crust and I think that is a shame. Really doesn't take that much time and it tastes so much better. Far more of a mindfully pie experience.

Here's my recipe for a double pie crust that has never failed me:

3 cups flour
1 t salt
1 cup shortening
1 egg
1 t white vinegar
5 T very cold water

Mix together the flour and salt. Then cut in the shortening with a fork continuing until you have a nice coarse meal appearance. Under cutting is one reason a pie crust or for that matter a baking powder biscuit will fail. So do this mindfully and well.

In a separate bowl, beat the egg, vinegar and water with a fork. Add it to the four mixture and blend thoroughly.

Press into two balls and allow to rest for about five minutes.

Then using a rolling pin and a clean well floured surface, press one ball fairly flat and as circular as you can. I like my Tupperware surface which has circles in the design for you to follow as a sizing guide. Wax paper will do in a pinch, just invert the pan over it periodically to find out if you've rolled it out enough. Sprinkle liberally with flour and roll from the center to an edge, turn about 1/4 of the way, repeat, in fact, repeat the entire thing repeatedly (:D) until the circle is large enough to overhand the edges of your pie pan.

Carefully lift onto your pan gently press so there's no trapped air underneath. If there are places that were too thin, just remove a hunk of the overhanging crust, lightly dampen the piece with water and press into the offending area.

Prepare the top crust in the same way. After you add your pie filling, top, crimp the edges together with your fingers, cut off the excess crust, and finally make some decorative yet functional air ways for steam to escape with a very sharp knife.

You can get fancy and cut the top crust into 1/2 inch long slices and weave a basket looking design on the top - pretty and very festive for a holiday gathering.

Fill it with whatever pie filling you like. I really like this crust for apple pie. Or, use the crusts for two pumpkin or other open top pies.

One taste and you'll be hooked and unable to eat those un-mindful prepared crusts...well, at least you'll know the difference.


  1. Thanks so much for your recipe. This is what I use to use all the time and got great compliments every time I used it.
    Somehow I misplaced my recipe and thanks to you, now I have it back.
    No one will be disappointed if they use this recipe. Trust me. It is the BEST!


  2. I am so glad you found the recipe again! My sister gave it to me a long time ago and every time I try something different I am disappointed. Thanks for reading and commenting! :D

  3. What kind of shortening do you use?

  4. I've always used Crisco because I trust it to make the most flaky nice texture. Just the regular - not the new butter flavored one.

  5. I've never seen an egg or vinegar in pie crust before. I make crust all the time, but it's just flour, salt, shortening & water. What function do these extra ingredients serve?

  6. I have no idea except that it makes the tastiest flakiest crust I've ever had. Maybe a food chemist can tell you. I just know it knocks the socks off any other crust.