Tender Pie Crust

Rhubarb Pie has been a favorite for our family for years. I got this recipe from my next door neighbor and have enjoyed making this every spring during rhubarb season. Here is the Pie Crust recipe that I use for this particular pie. You can also use apples for this. It is truly delicious. This pie crust recipe is best used in the large cookie sheets, if you use this as a regular pie in a 9" pan, and bake it for 45 minutes, the dough will be tough. There are other recipes for those kind of pies. I also use this same dough to make Apple Pie by the yard.
This is truly a specialty at our house.

Tender Pie Crust

• 4C Flour
• 1 Tbsp Salt
• 1 lb Crisco Shortening
• 1 Tbsp. Vinegar
• 1 C. Water
• 1 Egg

Instructions

1. Measure the flour, salt and shortening. Cut with the metal pie tool cutter.
2. Beat egg whites till stiff
3. Combine egg yolk & vinegar & water.
4. Now combine the three ingredients above and yes it will look a bit mushy, but don't add to much flour. This one needs be be handled with more care. Keep it as light and fluffy.
5. Divide into halves and roll out the first half to the measurement of your cookie sheet.
6. You may need to add a touch of flour to prevent it from being to sticky.
7. I only use this recipe in the large cookie sheets, as it's important to keep your pan layered very thin, 1/2-1" in order for the fruit to bake quickly at a high high heat. 425 degrees.
   

Bake at 425' for 20 min.
Check out the Rhubarb Recipe, using this dough crust.

First treat yourself. Go out and buy the Pamper chef pastry board. I have made pies for many years, I don't know why I didn't buy this sooner.

This is ideal for a large crowd. Add a scoop of ice-cream and they'll come back for more.

Big Families, Big Pies, & Big Ice-Cream Buckets.