Wednesday, June 20, 2012


We wanted to share just a quick note today, something you'll put us in your will for!

Summer is a fun time to try new baking adventures and summer is the time for picnics. Then why not combine the two--bake an amazing pie and take it to a picnic?

So the reason you'll be putting us in your will? Jeanne's FOOL-PROOF pie crust recipe. It'll be showing up in our Sep-Oct issue of the Cook'n Magazine, but until then, you need it now.

JEANNE'S FOOL-PROOF PIE CRUST (enough crust for about 2 pies)

4 cups flour
2 teaspoons salt
1 tablespoon sugar
1 3/4 cups butter-flavored Crisco
1/2 cup iced water
1 egg
1 tablespoon vinegar

Mix dry ingredients well. Work Crisco into crust (Alice uses a pastry blender, Jeanne uses her fingers) until mixture resembles crumbly meal. (Careful here...don't overwork.) Whip egg and vinegar together; add to water. Pour over flour/Crisco mixture and work it all together quickly and lightly. Cover dough and refrigerate about 30 minutes. Then roll out the best crust you'll every make in your life!

TIP: Alice prefers rolling her crust between 2 sheets of plastic wrap, rather than sprinkling her counter surface with flour, the way most folks do. Clean up is easier and you avoid adding extra flour into the dough.

Do YOU have a pie crust recipe you feel as strongly about as we do this one? If so, please share. We're all in this together, remember. Meanwhile, here's to family dinner made easy as we ramp up the 'ol pie-making endeavor!

1 comment:

  1. Jeanne's recipe sounds awesome! This one is pretty awesome too! It comes from Marcy Albrecht in Alpine. It comes in handy for making a pie at the last minute because you can just pull a slice out of the freezer.

    6 cups flour
    3 teas.salt
    3 cups CRISCO shortening (can be butter flavor)
    1 1/3 cups ice water

    Mix the first three ingredients using the electric beater to blend until the mixture takes on a greasy look. Add ice water and mix with a fork until it is no longer sticky to the touch. Put all of the dough on a floured board. Shape in a loaf shape. Cut into 10 slices. Put slices in sandwich plastic bags and then put them in a freezer bag and freeze. When ready to use thaw, takes about 30 min.
    If using dough at the time of mixing it will require more flour on the board for the rolling out process. You should chill the rolled out crust for at least 30 min. before baking. The pie dough can be rolled out and then frozen in the pie pans.