It's been a while since I've updated the site with a new recipe, and that's because I use the site as my own personal recipe card file. If I haven't needed an old recipe, have been experimenting much in the kitchen, and haven't found a new recipe that I need to add to the old card file, then I don't update.
Well, one of Zhenie's old high-school friends (she went to school in The Philippines, so how did one of her old friends end up living only a mile away?) dropped off a whole bunch of pairs at our house. I was thinking pie, but didn't find my mom's old pie crust recipe online. Time to fix that.
Here's a recipe that my mom got from one of the cooks at the school she retired from:
Fool Proof Pie Crust
Ingredients:
4 Cups Flour
1 Tablespoon Sugar
2 Teaspoons Salt
1 ¾ Cups or 335g *Shortening
½ Cup Cold Water
1 Tablespoon Vinegar
1 Large Egg
In a large bowl, mix together the flour, sugar, and salt. Cut in the shortening using a pastry blender just until mixed in and crumbly. Do not overdo it or the liquids won't mix in! In a separate bowl, mix together the water, vinegar, and egg. Add liquid ingredients into the dry ingredients just until a kneadable dough forms. Roll out on a floured surface to about 1/8 inch thick. If making an uncooked pie, be sure to poke the bottom of the pie crust multiple times with a fork before cooking to prevent bubbles.
4 Cups Flour
1 Tablespoon Sugar
2 Teaspoons Salt
1 ¾ Cups or 335g *Shortening
½ Cup Cold Water
1 Tablespoon Vinegar
1 Large Egg
In a large bowl, mix together the flour, sugar, and salt. Cut in the shortening using a pastry blender just until mixed in and crumbly. Do not overdo it or the liquids won't mix in! In a separate bowl, mix together the water, vinegar, and egg. Add liquid ingredients into the dry ingredients just until a kneadable dough forms. Roll out on a floured surface to about 1/8 inch thick. If making an uncooked pie, be sure to poke the bottom of the pie crust multiple times with a fork before cooking to prevent bubbles.
Notes:
1. Shortening is getting harder to find these days. I intend to experiment with a coconut oil soon as a replacement. If I do, I'll let you know the results. Update: It works, but gives it a strong coconut flavor. This might work for some pies. I recommend sticking with shortening or maybe ghee.
1. Shortening is getting harder to find these days. I intend to experiment with a coconut oil soon as a replacement. If I do, I'll let you know the results. Update: It works, but gives it a strong coconut flavor. This might work for some pies. I recommend sticking with shortening or maybe ghee.
2. It is best to get the liquids ready first then leave them in the refrigerator until ready. In fact, it's best to make this recipe when it's cold, and store it in the fridge until ready to roll out.
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