Pie Crust!
I am feeling the desire for comfort food; and I have to say pie goes a long way toward making me feel safe and happy.
Both sweet and savory pies are delicious and conjure up memories of special occasions, like being allowed to tag along with Mother and Wanda, as they headed out for Strawberry pie, which seemed at least six inches tall, when it was in season, or those ordinary nights, when the church service is over, no one is ready to go home, and we would go to Polly Pies, where for me, their blueberry – sour cream used to be a favorite.
Regardless of whether you are making a nice pot pie, a traditional apple, a family size pie to share, or individual pies for a birthday breakfast, I find the most important element to be the pie crust.
Below is a recipe I have been using for years, from The Frugal Gourmet Cooks American book, yes, it calls for an egg, which I have left out, but it is better with the egg. Also, the recipe as written, specifies ½ cup of margarine and ½ cup of Crisco – we do not eat pie every day, thus I actually use 1 cup of lard, as I learned from my Mother and Aunt Helen, lard makes the best pies – and it really does, even The Frugal Gourmet admits it, as well, but you do as you see best.
Ingredients:
3 cups all-purpose Flour
1 teaspoon Salt
½ cup of Margarine
½ cup of Crisco
(I substitute 1 cup of Lard)
1 Egg
1 tablespoon White Vinegar
3-4 tablespoons Ice Water
His Directions:
“In a medium-size bowl stir the flour and salt together. Cut in the shortenings using a pastry blender. Keep working the flour and shortening until the mixture is rather grainy, like coarse cornmeal. Mix the egg and vinegar together and, using a wooden fork, stir the mixture into the flour. Add enough ice water so that the dough barely holds together. Place on a marble pastry board or a plastic countertop and knead for just a few turns, enough so that the dough holds together and becomes rollable.
Note: If you wish to use this recipe for a fruit or sweet pie simply stir in 1 tablespoon of sugar along with the flower and salt.”
My Directions:
I add the dry ingredients into the food processor, pulse a few times to mix well, then cut the lard into the dry ingredients, until it becomes crumbly, by hitting the pulse button, several times, stopping frequently to check the consistency of the dough, I then add the egg and vinegar, and the water, one spoonful, at a time, until the dough pulls away from the sides of the bowl. I let it rest for a few minutes, divide it in half, and roll it out on a floured surface.
I also suggest using an egg wash, for savory pies, or brushing milk, my personal preference for sweet pies, on the filled crust.
Most often bake in a pre-heated oven, at 350 degrees.
