So my pie fillings are no longer thrown in store bought, refrigerated pie crust (which are actually a great alternative), but now are dressed in the flakey, crumbly goodness they deserve.
Recently, my husbands step-grandmother lost a hard fought battle with cancer. A neat woman who has stories upon stories of witty pranks, and free spirited adventures. I never got to know her very well, but I figure that she has to be a pretty special woman to have married into a family of 8 children, and mother one more in addition to the 3 that she already had. As the family all trickled in, I had the opportunity to learn more about her, and hear many of the wonderful memories they had of her.
I have never been a person who is good at dealing with people who are grieving, and I think because I am an in-law, it ads another dynamic to the awkwardness that I am. So I loved on them the best way that I know how-- by feeding them.
And, this is where our pie crust lesson comes in. I am about to share with you the best thing that has happened to me in my baking realm.
Grandma Mecozzi/DeSerf's Amazingly Tasty and Wonderful Pie Crust
Form them into dough balls. I make one slightly larger than the other because the top of my pie doesn't need as much dough as the bottom.
Then put them in a ziplock baggie and let them refrigerate for a couple of hours, right between your pickles and butter. I will try to make my dough the night before I have to make the pies to give them at least 8 hours. But this particular day, I only did 4 hours, so it's okay to do less than that, I guess.
After they have chilled for a while, it is time to roll out the dough. Mama Mecozzi taught me a nifty little trick to roll the dough between 2 pieces of wax paper. It helps the dough to not get stuck to the counter and the pin, and easy to peel off to put in the pie pan.
So, roll out, put in in pan, and wal-ah! Pie crust. If you're making a filled pie, like an apple pie, bake on 350 for 15-20 minutes, or until crust looks nice and golden. I'm not sure for an unfilled pie. I'm sure Betty Crocker would, so you might refer to her.
Also, if you are making an apple pie, I would suggest this little ditty:
Um, it kind of revolutionized my life. Not only does it peel the apples, but cuts them into nice even piece, and cores them, ALL IN ONE FOUL SWOOP. Incredible! It also makes great spiraled potatoes.
And there it is, the best and easiest pie crust. I hope I'm not shunned from the family for sharing all it's glory...
Here's a rundown of the ingredients: