I love my pie crust tender and flaky, with golden brown edges. My mother’s recipe is simple and delightful, worth a try if you find your crust is to tough.
Pie Crust (makes 3 crusts)
2 c. flour
1 c. shortening (i.e. Crisco)
1 teaspoon salt
1/2 c. cold water
Add flour to a bowl and add the shortening. Use a pastry blender to cut the shortening into the flour until the mixture resembles small crumbs. Add salt and begin adding the water, reserving a tablespoon or so. You may not need the entire amount based on your local humidity conditions at the time of baking. Work dough until it comes together and form into a ball. Cut ball into 3 even pieces, roll into desired shape.
Note: I usually add an ice cube to my water while I prepare the dough, just to keep it super cold.
Filling Ideas:
4 c. fruit (either sliced apples or peaches)
1/3 c. flour
1/2 c. white sugar
1/2 c. brown sugar
1 teaspoon cinnamon
1 tablespoon butter
Toss all ingredients together until mixed. Pour into a pie shell and top with dots of butter. Add top crust and crimp edges. Make 3 small slits in center of pie. Bake for ~1 hour or until juice bubbles through slits.
