Sunnys Perfect Pie Crust

Let me just begin by saying that I love to bake pies! I have been perfecting the art of pie making over the last year or so, and I have got it down. The key to any great pie is a flaky, delicious pie crust. I have tried several variations of pie crusts and many, many techniques. This one is by far my favorite one to make. It is almost like a cookie when you bite into it and so yummy!

I know so many people that will just by pre-made pie shells because pie crusts are really tricky to make. One wrong step, and the whole pie can be ruined. I found this great article that has pretty much every technique that I use to get my crust just right. The most important tips being; make sure all of your ingredients are ice cold (yes, even the flour you use), cut the fat in with your hands, not a mixer, and handle the dough as little as possible, or your dough will be too tough to work with. Here is the article http://whatscookingamerica.net/piecrsthint.htm Happy pie baking!

Ingredients:
2 1/2 cups flour
1 1/4 teaspoons salt
1 cup shortening
1 tablespoon butter
1 1/4 teaspoons white vinegar
1 egg, beaten
1/3 cup ice cold water

Directions:
1. Preheat oven to 375 degrees.
2. In mixing bowl, combine flour and salt. With your hands, cut in shortening and butter until mixture is crumbly. You want the crumbles to be the size of a large pea.
3. Combine vinegar, egg, and ice cold water. Sprinkle over flour mixture gradually (not all at once), while stirring, until the dough forms a ball. If needed, add 1 or 2 tablespoons more water.
4. Cut dough in half (if making a double pie crust, otherwise you can use the other half for another pie, or freeze it for later use) and form each half into a ball. Between two pieces of floured wax paper, roll one half into a 12" circle and line 9" deep glass pie plate with it. (If dough tears or a hole forms, pinch dough together to repair) Trim overhanging edge 1/2" from rim of pie plate
5. Arrange your filling in crust, pressing down gently to eliminate any spaces.
6. Roll second half of the dough into 12" circle. Fold into quarters. Place over filling and unfold. Trim overhanging edge 1" from rim of pie plate. Tuck top edge under bottom crust edge. Flute edges by pinching dough together every 1/2" along edge.
7. Brush top crust with egg wash (1 tablespoon milk and one large egg, beaten) and sprinkle with sugar. If your filling is a fruit filling, cut several slits in top crust to vent. Cover the edge of the pie crust with aluminum foil, or a pie shield to prevent excessive browning. Remove foil or pie shield during last 15 minutes of baking.
8. Bake for however long the pie recipe your using tells you to.

It's a lot of work, I won't lie, but so rewarding! Enjoy! =)