Easy Apple Pie/Crust recipe

[Guest guest]

I have always enjoyed baking but my biggest disappointment was my

pie crust. When I married my husband and moved up here to BC, Canada,

my husband's first MIL gave me a crust recipe that is VERY forgiving.

It isn't temperamental and you can work it quite a bit without it

becoming too tough. Thing is, it should be made in advance. The

recipe makes 3 double 9 " crusts. It can be kept in the fridge a week

but freezes beautifully. I usually leave one in the fridge and freeze

2 for later. Here is the recipe:

 

PIE CRUST for 3 double 8 or 9 " pies

1 lb all vegetable shortning

1 cup boiling water

1 Tbsp salt

5 heaping cups all purpose flour

 

Melt shortning in large bowl by working it with the boiling water.

Once the shortening is pretty well melted, add salt and then

incorporate the flour starting with three cups and working the last 2

cups in 1 at a time.

Divide into 3 mounds and wrap well in plastic wrap. This freezes

beautifully.

This works well for savory pies and sweet pies. For sweet pies I

usually brush the top with soy or rice milk and sprinkle with sugar.

Apple pies, I will sprinkle with both sugar and cinnamon. This is a

VERY forgiving pastry.

Stef

[Guest guest]

Thanks for posting this, Stef. Can someone clarify something for me?

 

I have been avoiding vegetable shortening, like Crisco, because I

thought it was made of trans fats, which are NASTY contributors to heart

disease. Is this correct? Or is there a trans-fat-free version? There

are some recipes out there that do benefit from that sort of product.

 

I went to the farmer's market last weekend and a chef from Sunset

Magazine was there, she demonstrated making a berry pie and she used

half butter and half veggie shortening in her crust. I was dying to ask

this question, but I didn't have the nerve. ;-)

 

Sharon

 

steffdav46 wrote:

> I have always enjoyed baking but my biggest disappointment was my

> pie crust.

>

[Guest guest]

Thank you Steff.

Renee

 

steffdav46 <steffdav46 wrote:

I have always enjoyed baking but my biggest disappointment was my

pie crust. When I married my husband and moved up here to BC, Canada,

my husband's first MIL gave me a crust recipe that is VERY forgiving.

It isn't temperamental and you can work it quite a bit without it

becoming too tough. Thing is, it should be made in advance. The

recipe makes 3 double 9 " crusts. It can be kept in the fridge a week

but freezes beautifully. I usually leave one in the fridge and freeze

2 for later. Here is the recipe:

 

PIE CRUST for 3 double 8 or 9 " pies

1 lb all vegetable shortning

1 cup boiling water

1 Tbsp salt

5 heaping cups all purpose flour

 

Melt shortning in large bowl by working it with the boiling water.

Once the shortening is pretty well melted, add salt and then

incorporate the flour starting with three cups and working the last 2

cups in 1 at a time.

Divide into 3 mounds and wrap well in plastic wrap. This freezes

beautifully.

This works well for savory pies and sweet pies. For sweet pies I

usually brush the top with soy or rice milk and sprinkle with sugar.

Apple pies, I will sprinkle with both sugar and cinnamon. This is a

VERY forgiving pastry.

Stef

 

 

 

 

 

 

 

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