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Pie crust (almost) mastered!!!

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Good for you Audrey. It is fun to know you can make them and prepare

delicious crust with common ingedients we all seem to keep in our pantries and

refrigerators. I'll have to try this recipe.

Judy

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Audrey Snyder

Friday, June 05, 2009 8:38 PM

Pie crust (almost) mastered!!!

 

 

 

 

 

Just had to brag...

 

So I used this recipe:

http://allrecipes.com/Recipe/Never-Fail-Pie-Crust-II/Detail.aspx. It has an

egg and a tablespoon of distilled white vinegar in it, which I thought was

interesting. I used 1 cup butter and 1 cup crisco (didn't have butter

flavored crisco, so I compromised). I had to add quite a bit of flour to it

to make it roll-able to be able to put in my pie tins, and was kind of

worried about it getting tough, but it didn't, it sort of melts in your

mouth.... MMmmmmmm! It was just a little too thick, but I think I can fix

that next time. I was surprised it worked, so didn't really have a filling

ready, but had a can of tart cherries and improvised and it was great!

 

I called my mom to brag, and also mentioned that it was different than any

pie crust Grandma ever made -- and she told me that Grandma never could make

pie crust, that's why she usually made cobblers... oops! :)

 

Audrey S.

 

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