Wednesday, June 25, 2008

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.

8 comments:

  1. that is just great marg....good ol' fashioned pie.....i love you last statement.....big families, big pie, big pail of ice cream. and the fact that you deleted all the pictures makes me smile. i am just getting the hang of the whole thingy of the blogging world.

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  2. Oh Marg. . this pie crust looks so fun to try. I love trying new pastry recipes always hoping I'll like the new more than the old. Oh boy .. I've deleted a few pictures in my day .. those crazy buttons.
    I do love pie. . any pie. .and yes the icecream is the match for this one.

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  3. Marg....you are my kind of gal...deleting pictures and agonizing over the kitchen 'clean'. HA...that is why I take a closeup...very close...the free hand not holding the camera just shoves the flour bin, sixteen different measuring items etc. etc. away from the shot! HA! But really, if you can make pie crust you are a master chef...sure have earned my respect. I simply cannot make crust....do you think this would work for me? One more failure and I would surely give up!

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  4. Oh the joys of learning to take the right shots. I'm asking ...why is it that a place setting can look fine when you're just looking at it and as soon as it's on a photo you notice that the cutlery is laying crooked?
    Yes, the close ups are great for hiding distractions! I love your down to earth honesty and comments, Marg... and your pie by the yard is the way to go, especially with a large group!

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  5. If you struggle making pie crust, just go down to the Chilliwack Airport. "You fly for Pie"
    It's the best in the world.

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  6. I'll fly for your rhubarb pie...homemade is always the best!

    I'm wondering what the first pie looked like...the one with the deleted pictures? This one looks just fine.

    When did you sneak this pie crust recipe in here...I missed it earlier.

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  7. Thanks for this great recipe but I am confused, when are the egg white incorporated?

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  8. Thanks for your comment.
    If you follow down to number four of the instructions, it says to include the ingredients above, or that's what it is supposed to mean...
    I may need to change that.
    Hope it works for you and thanks for your comment.

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