There's nothing that smells more like Thanksgiving than a homemade pie baking in the oven. This homemade pie crust recipe has been passed down from generation to generation in my family, making an appearance annually in the form of pumpkin, apple and cherry pies. The crust is so good by itself that we always set aside some extra dough to make cinnamon pie crust bites (see Tip#2). So whip out your rolling pin and make this year the year that you refuse to buy those cardboard-tasting, store-bought frozen pie crusts. Happy Baking!
Makes Single Crust
Ingredients:
1 2/3 cup flour
¾ cup of Crisco
¾ teaspoon of Salt
¾ tablespoon of Sugar
4 tablespoons of ice water
Directions:
1. Sift flour, salt, sugar
2. Add Crisco and rub between palms of hands until you create small crumbs – the size of peas
3. Add ice water and let sit 2 minutes
4. Mix with fork and divide into 2 balls –
5. Let sit 20 minutes, then roll! Add a bit of flour if the dough seems too sticky
6. Bake at 375 degrees for 15 minutes. Fill with your favorite pie filling!
TIP 1: To ensure a light, flaky crust, be sure not to handle the dough too much or knead it or press too hard when rolling.
TIP 2: If you have leftover dough, roll out and cut with mini cookie or pie crust cutters. Sprinkle with cinnamon sugar and bake at 375 degrees for 7-10 minutes
