Pie Crust

THIS PIE CRUST RECIPE IS OVER 100 YEARS OLD. MY GRANDMA TIPPETTS WAS ONE OF THE BEST BAKERS I'VE EVER KNOWN. HER PIE IS FAMOUS IN OUR FAMILY, AND IS THE STANDARD BY WHICH WE ALL JUDGE PIES AND OURSELVES AS PIE MAKERS. SHE'S THE SAME GRANDMA THAT MADE ALL OUR DELICIOUS CHRISTMAS CANDY, BUT WITHOUT A THERMOMETER. SHE WAS AWESOME.

From the kitchen of:  Vera Tippetts (Katie's Grandma)

INGREDIENTS: 

For 1 double-crusted pie, or 2 bottom crust only pies.

• 2 1/2 C Sifted Flour (I don't often sift my flour, but this one really needs it).

• 1 tsp salt

• 1 C butter flavored shortening

• 1 egg

• 1 Tbs. vinegar

• Ice water

INSTRUCTIONS:

1. Mix flour and salt thoroughly.

2. Add 1/2 the shortening, mixing into the flour with a pastry blender (we use our fingers), until it resembles the texture of quick oats.

3. Add the other half of the shortening, but don't over mix. There should be some large and small chunks - DON'T OVER WORK! It should not "glob up" into one big ball.

4. Beat egg in a 1 cup measuring cup and add the vinegar. Add ice water to fill the cup.

5. Add a few tablespoons of liquid to the flour/shortening mixture. You will not use the whole cup of liquid, only 6-8 tbs. 

6. Mix with a fork.

7. As you mix, larger pieces of dough will start to form. Pull them out and make a larger ball of dough. Add more liquid as needed to get it to stick to itself. Divide in half, to make 2 crusts.

8. Roll out from the middle of the ball on a well-floured surface (I give the dough itself a good dusting of flour as well and make a disc before I roll).

9. Roll halfway and then flip it over and roll from the other side.

10. Once it is rolled to the appropriate diameter to fit your plate (don't forget the dough needed to cover the depth of the pan as well), use the method you like best to get it into the pie plate. I use a slightly curved spatula (like this) to loosen it up - make sure it's curved down, or it will poke holes in your crust. Then I carefully roll it onto my rolling pin, scoot the plate under, and unroll it from the edge. Make sure to pat it down into the corners of the pie plate.

11. If baking without filling, be sure to stab the bottom and sides well with a fork to prevent shrinkage.

12. Add filling if that's your pie of choice. Put a few pats of butter on top for fruit pies.

13. Roll out the top crust, fold in half and make vents (or do a lattice, or use cookie cutters to make holes, or use the cookie cutter to make "pie crust cookies" to arrange on top).

14. Add top crust and seal the edges. I can't explain our method (but I'm sure there's a YouTube video somewhere explaining how to do it), but you can always use a fork.

15. Brush a little melted butter to the top crust and sprinkle with sugar.

16. Bake on a lower shelf around 400° 35-35 min. if filled and on an upper shelf about 425° for 15 min. for a single crust. Cover with foil for the last 10-15 min. if it is getting too brown.

MAKES: 2 crusts (1 double-crusted pie or 2 single crusted pies) NOTE to Katie - once recipe will only just cover your giant pie plate... if I were you, I'd make 1.5 recipes if you want a double crust pie).