Wednesday, November 24, 2010

Tonya's Special Pie Crust

I now know that when someone stated that cooking is an art and baking is a science, that they were probably making pies at the time.  Now don't let me scare you off already, it's not hard to make homemade pie crust.  You just have to work quickly and efficiently if you want the dough to cooperate.  When you pull that gorgeous creation out of your oven, you will forget all the hard work and effort that went into it.  And just wait until you taste this amazing crust.  It is, hands down,  the best crust that I have ever had.  I won't evenconsider trying another recipe.

‎4 c all-purpose flour
1 3/4 c butter flavored shortening
1 T sugar
2 tsp salt
1 egg (beaten)
1/2 cup water

-Using a fork mix together flour, shortening, sugar and salt. In another bowl beat remaining ingredients. Combine together with a fork until moistened and form a ball with your hands. Wrap in saran wrap and flatten on countertop into a disc-like shape (helps chill quicker and is easier to roll out). Refrigerate for at least 30 min's or more prior to rolling out on a well floured countertop. Dough can last in the refrigerator for up to 3 days or can be frozen for up to 1 year. If you freeze it, do it in individual baggies 1 crust-sized portion in each. It does not like to be seperated and over-worked after freezing. Makes 2 thick and rustic pie shells (like I like mine) or 2 regular shells and 2 regular tops.  Enjoy!

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