Pie Crust for Fruit Pies

by: Sue

3 cups unbleached flour (King Arthur)
1 1/2 teaspoons kosher salt
3/4 cup butter, cut into small cubes (organic is the tastiest)
1/2 cup Crisco or lard (or you may use all butter)

Cut in shortening and butter with a pastry blender.
The mixture should have little flakes of butter throughout.

In a small bowl, mix together:

1 egg, beaten
5 Tablespoons COLD water
1 Tablespoon vinegar (I prefer Bragg’s Apple Cider Vinegar)

Add to a depression scooped into the flour mixture, mixing with a fork gently until you can form a ball. On dry West Texas days I find I often have to add another Tablespoon of cold water (or two, but try to add as little as possible!) Separate into two balls, wrap in plastic wrap and refrigerate for at least 30 minutes.

Roll out to fit your pie plate, handle as little as possible. Roll dough up on your rolling pin, and transfer to lightly floured pie pan, gently rolling out. Add filling, roll out the second crust, making little cuts in the crust to allow steam to escape. You can also cut out circles in the dough with a biscuit cutter. Transfer to the pie, again rolling on the rolling pin and unrolling onto the top of the pie. Flute the edge of the crust.

You may glaze the crust by brushing a light wash of egg white and water with a pastry brush. Cook fruit pies very slowly (275 to 300) to prevent the crust from burning. This will also produce the flakiest, best crust.

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