110 Year Old Pie Crust

I'm not sure when this recipe was named "110 Year Old Pie Crust", but I'm pretty sure it's a lot older than that since my mom has had this recipe over 30 years :).  This is a very good recipe for pie crust.  Pie crust is not my favorite thing to make, so sometimes I opt for a simpler recipe.  But even so, this pie crust really isn't complicated at all.  Make sure you use ice-cold water.  By this I mean have your water on ice for at least 5 minutes before using it. 

110 Year Old Pie Crust (2 crusts)
2 1/2 c. flour
1 c. butter shortening (if you don't have butter just use regular, I don't even like butter flavored)
1/4 tsp. salt
1 egg
1 Tbs. white vinegar
ice cold water

Cut shortening into flour and salt using either a fork or a pastry cutter. Mix slightly until small balls form. (Or, you can cheat like my mom taught me and put it in the Bosch mixer.  Just pulse your beaters a few times until small balls appear. ) In a one-cup measuring cup, mix the egg and vinegar.  Fill the rest of the cup with ice water.  Mix it around well.  Add 7 Tablespoons of the egg mixture to the flour mixture.  Mix slightly and then roll out for crust.

Tips:
*Never over-mix pie crust or it will be tough.
*For extra-flaky crust, put the dough in the freezer after you've rolled it our and put it in the pie plate.  Chill at least 15 minutes. 

Easy Pie Crust

Time for Pumpkin Pie!  This recipe for pie crust was given to me by my sister-in-law Jennie, and it is really quite simple.  It's a little tricky to get rolled out, but it really doesn't need to be beautiful, especially if you're just doing a bottom crust pie - like pumpkin pie!  If you want a little more sophisticated pie crust, or if you need one that makes a pretty top crust, check out my mom's 110 Year Old Pie Crust recipe. 

Pie Crust
1 3/4 c. flour
1/2 tsp. salt
1/2 c. oil
3 Tbs. Ice Cold water

I mix this in a Bosch mixer using my beaters.  You could use something else, including a fork or a pastry blender. 

Mix flour and salt and then add in the oil.  Add 3 Tbs. ice cold water and mix just until crumbly.  You never want to overmix pie crust.  Roll it out between two pieces of lightly floured waxed paper or saran wrap.  Put in the pie plate and pinch he edges to make it look nice.  Add your pie filling and bake according to pie directions.  This is also great for cream pies.

For a baked pie crust: prick the bottom of the crust and bake at 375 degrees 10-12 minutes or until lightly brown.

Alternative way to roll out:
This could also be considered a "pat in the pan" crust.  After you've mixed everything together to form the dough, place it in a pie dish and simply press it around with your fingers.  VERY EASY! If you're not doing a top crust there is no need for the dough to be perfect. 
Tips:
*If you want to make a very flaky crust, don't overmix.  After it is rolled out and in the pie plate, place it in the freezer for at least 15 minutes before filling and baking. 
*This is for one crust, double the recipe for two crusts- such as for an apple pie.

Apple Pie

Apple Pie

6-8 apples, peeled and sliced

3/4 - 1 c. sugar

2 Tbs. flour

1 tsp. cinnamon

2 Tbs. uncooked tapioca

1 Tbs. water 

2 tbs. butter 

Peel and slice the apples.  Add the sugar, cinnamon, flour, tapioca and toss to coat.  Cook the apples breifly with about 1 Tbs. water.  This step is just to cook the apples down a little so that there is not a gap between the top crust and the apples.  

Prepare the bottom crust and fill it with apples.  Dot the top with 2 Tbs. butter. Cover with the top crust, flute the edges, then poke holes in the top for ventilation.  

Bake at 375 degrees about 25 minutes or until the crust is golden brown.  

First, peel and cut the apples.  I like to get it done fast, so I just use my apple corer/slicer.  The slices are a little thick, but I don't mind.

Usually when I make an apple pie it is with apples that I've picked from a tree rather than apples I've bought from the store.  Usually they are smaller, so I determine exactly how many I'll need by filling my pie plate to the very top and then some, so it is heaping.  In the pie I made today it took 9 apples.  Some spots had to be thrown away because of bruising.  

Place all the apples in a saucepot and add the flour, sugar, cinnamon, tapioca, and water.  I let the apples cook down for about 5 minutes so that they don't shrink after I've already put on the top crust. This step can be skipped, but I would recommend slicing my apples a little thinner.  

Poor apples into the pie plate with the bottom crust.

Dot the top with butter.

Put the top crust on and pinch the edges together.  Cut small slits in the top crust for ventilation.  

Bake at 375 about 25 minutes.  Serve with ice cream!