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