Today I got to thinking about my mother and her pie crust. Probably there is no one who has made more pies than my mother. She whips them up 3 or 4 at a time and does her best to have one of everyone’s favorite. It’s apple for Philip, chocolate for Julie, and so on down the line until she’s made the whole family happy. If you tried to find a number for how many pies Mother has baked in her lifetime, it would have to be one of those incomprehensible mathematical terms like infinity.
I have posted about pie crust previously. The last pie crust recipe I used was made with a higher ratio of shortening to flour plus an egg, and it is very tasty, but it is a delicate crust and must be chilled before rolling out. It is also easy to tear and can be frustrating unless you have a good deal of experience in putting together pies. But mother’s crust is made with less shortening, is sturdier, easier to handle, and doesn’t have to be chilled before rolling. I think this is the perfect recipe for anyone to practice their pie crust skills.
Roll the dough out slightly larger than the pie plate.
Fold dough in half.
Place folded dough in pie plate.
Unfold the pie crust and roll the excess dough under around the edge.
i've never seen one with vinegar, I'm interested to try it! I wish I had the pie crust ability, mine usually look like a hot mess of patchwork 🙂
Wow this looks wonderful. I have a recipe with eggs and vinegar but never with just the vinegar. I'm going to give this a try. I like your tutorials. You and I think alike because I do that alot on my blog too. I guess Great Minds think alike….(Big Smile) Thanks for sharing and do give your mother a big thanks and hug for me. She looks like someone I would love to know.
Nann
My GaGa's had vinegar in it.