Making pie has never been one of my strong points. I remember as a young married mother, trying to perfect the crust. I tried everything from lard to oil, eggs to baking powder and home-made to store bought. Finally, after much heartache, children that wouldn't eat crust and thrown out pie, I found that the recipe on my shortening container provided a edible tart that everyone loved! The best pies are ones filled to the brim with fresh fruit. Apples, blue berries or cherries, mixed with a little sugar, cinnamon, a tablespoon or two of flour topped with a wallop of butter adds up to a dessert that makes any meal complete : )
Enjoy and have a wonderful winter weekend!
Original recipe makes 2 pie crusts
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
- Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.