Pie Crust (4 Star)

This is the pie crust recipe that I use for most pies except fruit pies. For fruit pies I love my mother-in-law's crust which I have posted here. But for most other pies that I make that need a normal flour and fat crust, this is what I like best. This recipe is from my mom's recipe file. The original recipe calls for shortening, but I just can't bring myself to use that stuff. It's like eating soft plastic.

Pie Crust

3 cups flour
1 teaspoon salt
1 1/4 cups cold butter
1 egg (beaten)
1 Tablespoon vinegar
4 Tablespoons cold water

Sift together the flour and salt. Cut the butter in with a knife or pastry cutter or pulse in a food processor until it resembles coarse crumbs. In a small bowl combine the egg, vinegar, and water. Pour the liquids into the flour crumbs and stir and knead with hands until it just barely comes together.

This recipe makes two thick bottom crusts or three thin. I like mine thick, so I use it for two. I pat the dough into a round disk and roll it between two pieces of wax paper. (I used to use my Pampered Chef silicon baking mat and it was awesome until it melted in the dishwasher. I loved that thing.) Once it is rolled I peel off the top wax paper and flip the bottom wax paper with the crust stuck to it and center it on the pie pan. Then I peel off the wax paper and gently settle the crust into the pan, cut off the excess with a knife and flute the edges.

I used this crust for all the pies I made for Thanksgiving this year. For the banana cream I pre-cooked the crust. I first pricked the inside of the crust all over with a fork, especially in the area where the bottom meets the sides. Then I lined the inside of the crust with a double thickness of foil, pressing it down firmly all over. Then I baked it in the oven, preheated to 450 degrees for 8 minutes. Then I removed the foil and baked for an additional 5-6 six minutes until golden.

What's More American Than... (1 Star)

...cherry pie!!



In my opinion, cherry pie (not from a can), ranks pretty high on "The Best Things in the World" list.



This may be the last pie that I ever make from cherries from our (tart) cherry tree. (Sniff.) It is dying and I am amazed that we got any cherries from it at all this year, but we got enough for about a half-pie's worth. So I made a little pie and (some of us) enjoyed it very much.



And I mean VERY much. Wow, just look at these pictures. I can hardly stand it because this pie is now gone and these pictures make me so hungry for it.



Cherry Pie Filling

2 pounds sour cherries, pitted
1 cup white sugar
3 1/2 tablespoons cornstarch
1 tablespoon butter
1/4 teaspoon almond extract

Preheat the oven to 375 degrees. In a saucepan, combine cherries, sugar and cornstarch. Let sit for about 10 minutes. Bring to a boil over medium heat, stirring constantly. Lower the heat and simmer for 5 minutes or until the juices thicken and become translucent. Remove from heat and stir in the butter and almond extract. Mix thoroughly and set aside while you make the crust.

For fruit pies, I think my mother-in-law's pie crust recipe is the greatest. It is so flaky and perfectly crispy yet tender. It's pretty easy, too.

Janie's Pie Crust
(Makes enough for the top and bottom crust for a nine inch pie.)

2 cups flour
1 teaspoon salt
3/4 cup olive oil
1/4 cup cold water

Stir to combine the flour and salt. Add the oil and cold water and stir with a fork until just combined. Roll out half the dough between two pieces of wax paper for the bottom crust. When it is about 13-14 inches diameter, peel off the top piece of wax paper and then lift up the piece of paper that still has the crust attached and flip it over onto the pie pan. Center it on the pan and then gently peel off the wax paper. Gently lift the sides of the crust until it lines the bottom of the pie pan snugly. With a small knife, trim the edges of the crust flush with the edge of the pan. Add any extra crust to the other half.

Fill with the cherry pie filling and then roll out the other half of dough between the wax paper and, using the same method described above, place the crust on top of the pie. Fold any excess top crust under the edge of the bottom crust to create a thicker edge crust. If there are any places where there is substantially more crust hanging over than others, trim the excess and add it to the thin spots. When all the crust has been folded over, using one finger from one hand (this finger presses from the top) and the thumb and forefinger from the other hand (these fingers press from the side of the crust with one on either side of the finger pressing from the top), press the crust together into flutes.

Brush the top of the crust with milk or cream and sprinkle with sugar. Cut several slits in the top of the crust for steam to vent.

Bake in the preheated oven for 45 to 55 minutes, or until crust is golden brown. Allow to cool for at least an hour before serving so the filling can set.