HOW TO MAKE A PIE (EVEN IF IT IS UGLY!)

Okay peeps....let's make a pie! I promise it is not hard to do!

Let's introduce the ingredients; flour, ice water and Crisco. I would have normally used regular Crisco in the tub but, since I am not frying stuff, I picked up the sticks. They make this recipe a little easier because the side measurements are marked. I used butter but the original would be just fine. ONLY USE CRISCO!!

I grew up with pie crust as a part of my life. HA! That sounds bizarre doesn't it?!?!? I can remember us all getting together at my maternal grandmothers house when I was a little girl and making pie crust. My grandmother, mom and aunts would be mixing flour and Crisco in dishpans and them portioning them out. It was no big deal for each to have 20 crust to take home and put it in the freezer.

When I make a pie crust....I usually make more than one and then freeze the other.

PIE CRUST

1 C. flour
1/3 C Crisco
6 Tablespoons ICE WATER. It has to be cold!!

The other things you will need will be a bowl, fork, tablespoon and a pie crust cutter inner.

Put together your flour and Crisco.

Begin to work it in with your pie crust cutter. Keep working the Crisco in.

One it is worked in it will begin to look like this. The pieces are smaller than peas but larger than couscous!


See!

Then you are going to add in 6 tablespoon of ice water. I do not use a measuring spoon. I use a good old tablespoon out of the drawer. ~grins~ cause that is the way I have known it to always be done! You will then use your fork and mix it around. The crust will begin to stick to itself if it is moist enough. Sometimes it depends on the weather outside! You can always add more water if it needs it.

Use your hands and bring your crust together. It should be soft and moist but not wet. There should not be any left over floury pieces at the bottom. If there is, you need more water.

Now isn't that a pretty little crust?!?!?! But it back into the bowl with a towel over the top and let it rest a few minutes. If you are going to freeze it, just pop it into a plastic sandwich bag and put it in your freezer.

When you get ready to roll it out, put a small amount of flour on your board and flatten out your dough a bit by hand before you start rolling. When you roll out your crust, work from the middle and roll away from you. Then you can start turning your crust and making it as round as you can. lol...mine is never round fyi.


When it is rolled out, turn your pie plate over on top of it to make sure it is big enough. Looks like I got a bit carried away with the rolling!

Then I put a little bit of flour on my crust and fold it in half and then in half again. This makes it so easy to put in your pan!

Now this is where my pics get wonky. It's hard to take when you are crimping! To crimp, put your thumb on the inside of your crust and apply pressure.

While applying pressure, your back two fingers will help make the crimp!
Now your will cut off the extra pie crust hanging over the side so that your pie will be neat. I can remember my mom holding the pie plate in one hand and twirling it around with a knife in the other hand cutting off the extra raw crust.

Then she would take those bits and pieces of crust and sprinkle sugar on them and cook them in the oven for me!


BUTTERMILK PIE

1 C. Sugar
1/4 C. Cornstarch
Pinch of Salt
1 TBS melted Butter
2 1/2 C. Buttermilk
2 Eggs
1 tsp Vanilla

Mix all ingredients together and pour into your raw pie crust. Bake at 350 for 1 hour until the middle is set.

Let COOL! This is where your patience comes in.

I like buttermilk pie and it is an easy pie to make. In hindsight, I should have done something more COLORFUL! I promise the pie is MUCH better than it looks!

~whispers~ if you are going to BUY a pie crust, buy the Marie Calendars cause it is the closest to homemade!!