Never Fail Pie Crust and Fillings
by Wendy Kennedy
Are you afraid to try baking a pie because it's too difficult?
Have you tried several times and not been happy with the
results? Would you really like to bake homemade pies?
Give this pie crust recipe a try.
If you're short of time pick up a prepared crust and make
your own filling rather than buying a pie. Your guests will
think you baked it from scratch :-)
~ Never Fail Pie Crust ~
1 lb. room temperature shortening
5 cups flour, sifted
1 tsp. baking powder
1 tsp. salt
1 egg
cold water
1 tsp. vinegar
Cut shortening into flour, baking powder & salt with a pastry
cutter. Continue until pieces are the size of large rice. Whisk
egg in a clear measuring cup. Fill to 3/4 cup mark with cold
water. Whisk again. Add egg mixture to flour mixture. Mix
with a fork and then with your hands. Don't overwork (work
until it all sticks together). Makes enough crust for 3 - 4
double crust pies. Divide dough into 6 or 8 balls. Freezes
well wrapped in plastic wrap.
For a filled shell:
Flour countertop. Roll rolling pin in flour. Flatten ball
of pie crust dough and then roll with rolling pin. Start in
the center & roll outwards. Make a circle large enough to
fit in your pie plate. Fold in 1/2 and lift into plate.
Fit into plate. With a knife cut around pie plate lip
to trim off excess pie crust. You can add this to the
dough you roll for another crust. Fill shell with filling
& if you need a top crust roll it out. Lay top crust
on top. Trim around edges with a knife. Use a fork
& press edges together all the way around. Cut 4
slits in the top of the crust, starting about 1/2" from
the center of the pie.
For a sugary top sprinkle white granulated sugar on
top before baking.
For a shiny top use a pastry brush and brush milk or
watered down beaten egg on top before baking.
Baked Pie Shell:
Line tin loosely with crust. Trim edges. With a fork
poke many holes in the crust. Bake @ 400F for
10 - 12 minutes or until crust is golden brown. Cool
before filling.
~ Apple Pie ~
6 - 7 cups peeled, sliced apples (use tart, tasty apples)
3/4 cup brown sugar
1 tsp. cinnamon (optional)
1 1/2 tbs.. butter or margarine
Put a crust in your pie plate. Heap with sliced apples.
Sprinkle brown sugar & cinnamon evenly over top. Dot
with butter/margarine. Put on top crust. Bake @ 425F
for 50 - 60 minutes or until crust is nicely browned and
apples are soft.
~ Pecan Pie ~
3 eggs
2/3 cup brown sugar
1/2 tsp. salt
1/3 cup melted butter/margarine
1 cup dark corn syrup
1 cup pecan halves
Beat together with rotary beater. Add pecans. Pour into
pastry lined pie plate. Bake @ 375F for 40 - 50 minutes
or until filling is set and pastry is nicely browned.
~ Pumpkin Pie ~
1 3/4 cups mashed, cooked pumpkin
1/2 tsp. salt
1 3/4 cups milk
3 eggs
2/3 cup brown sugar
2 tsp. white sugar
1 1/4 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
Mix with electric beater and pour into pastry lined pie plate.
Bake @ 425F for 45 - 55 minutes or until a silver knife can
be poked in 1" from edge and come out clean. Cool. Serve
with whipped cream.
To cook pumpkin: Cut pumpkin in half. Scoop out seeds
and discard or save to season & bake. Place pumpkin cut
side down in a baking dish with 1/4" water in it. Bake at
375F until pumpkin is soft. Scoop pumpkin out of skin.
Cooked pumpkin can be frozen in plastic freezer bags.
About the Author
Visit Wendy online at CanadianCountryGifts.com.
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