Simple to Make Yourself
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I love a homemade pie crust. I have had many a family member give me their recipe but this has been the quickest and tastiest that I have used through the years.
Christmas is the time of year that family gathers for many different holiday traditions. Our family has always been active in our Church Christmas Pageant and Vespers music program. For both of these Christmas traditions, families provide food for a potluck or special coffee hour. Many years in the past the Women’s Guild would bring out the silver tea servers. Christmas cookies, punch, finger sandwiches, and Christmas pies were served on long tables. I always looked forward to these services.
Christmas and Thanksgiving parties also are a time to make pies to share with co-workers or family. Whatever your plans are for Christmas & Thanksgiving, the best way to keep track of all the planning and shopping is a well thought out written down plan. I have drafted two different printable to help you keep organized for the holidays.
At most popular holidays I like to bake pies, Pumpkin Pie and Apple Pie being the favorite in our home for years. Now as the children are adults Apple Pie is the pie that disappears first. Here is the link to my post on American Homemade Apple Pie.
The ingredients are simple and basic easy to have on hand. With a good rolling pin you love and a favorite pie pan you can make any pie a snap. I did stray to store bought crust for a few years, but now we try to have all of our food be simple and clean.
I love my basic Fire King Deep Pie Baking Dish was my mother’s in the 50″s, you can still use this same traditional pan
- Before you start your pie crust, fill a measuring cup with ice water.
- And before you start your pie crust put the butter in the freezer for 10 minutes to get it really cold.
- When you are making a pie, put the bottom crust in the pie pan and put in the refrigerator for at least 10 minutes while you are preparing your filling. This helps keep the crust from getting soggy.
- If you are making an Apple Pie, fill a large bowl with cold water and 1/4 cup of lemon juice to keep the apples from turning brown. Before adding to the pie crust, rinse off the lemon juice off of the apple slices.
- Line a cookie sheet with foil and put your pie that is in the pan on the tray before putting in the oven to keep any dripping off the stove and onto the foil that you can dispose of.
- 2 cups Flour
- 1/2 tsp Salt
- 3/4 cup Butter or Shortening
- 7 to 8 TLB Ice Cold Water
- Put ice and water in a bowl to use later
- Whisk Flour and Salt in a large bowl
- Cut in the Butter or Shortening with a fork or a Pastry Cutter
- When flour has small pieces of butter or shortening Start adding cold water a TLB at a time until it forms a soft ball of dough.
- On your clean counter top or large cutting board, flour and put dough on to roll.
- Divide the dough in half and roll out two round pie crusts.
- You can also make this and keep it in the refridgerator for 3 days or freeze up to a month.