It's Almost Fall!


It's almost September, and you know what that means! Apples!
I adore apple pie. I adore pie, let's be honest. I have the worst sweet tooth in my whole family. I still shop like my parents are out of town! I was just sitting here thinking about how apples are going to be in season soon and all the wonderful apple desserts that can be made. Then I decided that I would share my tried and true pie crust recipe. It comes from my 1960's Better Homes and Garden cookbook that was my mom's and I have used this recipe for years. It comes out perfect every time and tastes delicious! This is the recipe for the double crust. You can make this and freeze one, if you wish. I make this in the food processor, but you can use a pastry blender or forks to combine if you don't have a processor. The processor just makes it easier, I think, and it still tastes wonderful! Also make sure that your water and butter are cold. I mean really cold. That makes a difference.

2 1/4 cups flour
3/4 teaspoon salt
2/3 cup shortening (You can use butter if you don't have shortening)
6 Tablespoons cold water

Combine flour and salt in processor. Pulse a few times to combine. Add shortening. Pulse until it is pea size pieces and shortening is distributed. Then turn the processor on and stream the cold water in until the dough balls up. As soon as it balls up, you're done. Cut in half and roll each half on floured surface. Fill and bake! Enjoy!

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