We celebrated Adeline’s pie day the other day with pie. What is her pie day you ask? She turned 3.14 years old of course. When your dad/husband is a math person these things are figured out. Any excuse to eat pie, am I right? I made an apple pie and used our apple pie filling that we had canned this past fall.
Since I was making a pie I decided I would share with you my pie crust recipe. I have come to not like store bought or maybe it’s just the kind I have bought in the past that I just don’t care for. This recipe is super easy and I can almost guarantee you have most if not all ingredients in your pantry and refrigerator. This crust can also be made ahead of time and can be kept in the freezer until you are ready to use it.
2 cups flour
1 1/2 tsp sugar
1 tsp salt
3/4 cup solid shortening
1 1/2 tsp. white or cider vinegar
1/4 cup water
Here is what you do:
Add all your ingredients together in a mixing bowl. Mix everything together with a spoon or rubber spatula until it forms a ball. Done!
This does make two crusts so you will need to separate in half before you use or freeze.
As far as baking times go I put it in the oven according to the directions of the pie I am making. For the apple pie I baked it at 475 degrees Fahrenheit with pie filling already in it and bake until the crust is browned and nice and flaky and then I turn the oven down and continue to bake until the filling in done. I should let you know I use a fruit filling or a pumpkin filling with this crust. For my pudding pies I use a graham cracker crust.
Enjoy! I know we did.