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 recipe every spring when rhubarb harvest is plenty. This is my favorite pie crust recipe.  This pie crust recipe is best used in the large cookie sheets.   I also use this dough to make pie by the yard, substituting apples,  which is truly a specialty at our house.

Tender Pie Crust:
  • 4 cups flour
  • 1 tablespoon salt
  • 1 pound shortening
  • 1 tablespoon vinegar
  • 1 cup water
  • 1 egg
Instructions:
  1. Measure the flour and salt into large bowl.
  2. Cut in shortening with pastry blender.
  3. Separate egg.  Beat egg white until stiff. 
  4. Stir combined egg yolk, vinegar and water into flour/shortening mixture along with beaten egg white. It may seem too moist, but do not add too much flour. Use flour sparingly and only if it is too sticky.
  5. Divide into halves and roll out the first half to the measurement of your cookie sheet.
  6. Fill with your choice of fresh fruit filling.
  7. Roll out second half of pastry to top the fruit layer. 
  8. Pinch edges. Sprinkle top crust with 1 tablespoon sugar. 
  9. Bake at 425' for 20-30 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.

    ReplyDelete
  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.

    ReplyDelete
  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!

    ReplyDelete
  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!

    ReplyDelete
  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.

    ReplyDelete
  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.

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

    ReplyDelete
  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.

    ReplyDelete