Tasty, Flaky Pie Crust

Nana was famous for her wonderful pie crust. Always wanting to improve, she was always trying new recipes. This pie crust recipe is the closest one I could find for the original, perfect crust she had perfected.

For a 2 crust pie.

• 2 1/2 C. Flour
  
• 1 t. Salt
  
• 1 Stick of Butter (cold)
  
• 1/2 C. Shortening (cold)
  
• 1/3 C. Water (more or less)
  

For a two crust pie (fruit pie, etc.)
Cream to paint on top of crust
Sugar to sprinkle on top of crust

Combine dry ingredients in bowl and cut in shortening. Cut in butter and start adding in water. When dough just leaves the sides of the bowl, make a ball and wrap in plastic. Refrigerate for 10-15 minutes. Divide in half for 2 crusts. On a floured surface roll out dough to desired thickness. Roll up on rolling pin, or fold in half to transfer to pie dish. Cut dough to 1/2" below dish edge. Fill with pie filling and roll out top crust. Cut dough 1/2" below dish edge and tuck under both crust edges to edge of dish. This seals the edges. With thumb and fingers crimp the edges to make them pretty. Cut vent holes in top crust and brush with cream and sprinkle sugar. Bake according to pie recipe.

To make pie blinds (pre-baked crust for cream pies etc.) there will of course be no top crusts. After crust is in pie plate, trim and crimp edges. Using a fork, pierce dough several times in the bottom and on the sides. If you have pie wieghts, follow the directions before baking. Bake at 350º until lightly browned. Remove and cool.




Some fun options for pie blinds:
Painted Chocolate Crust
Melt 3-4 ozs. chocolate chips and 1 T. shortening in a double boiler. When smooth, paint onto baked crust with a pastry brush. Chill and fill with filling of choice.

Cream Cheese over Crust
3-4 ozs. Cream Cheese
1/2 C. Powdered Sugar
Whip soft cream cheese and sugar together. Spread over bottom of baked crust. Pour filling into pie.