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Wednesday, September 21, 2011

Raspberry Pie


Today I'm going to show you how I make pie crust.

I'll be using my grandma's pie crust recipe (found at the bottom of the post) 

First cut shortening into flour and salt with pastry blender.

 



 Until it looks like this:






Add egg, water and vinegar.




Mix together.




Sprinkle some flour on your clean counter and knead about 10 times.
 


Divide dough into three portions.  This recipe will make a double crust and a single crust.
Roll out the dough. It should be at least 2-3 inches bigger around than your pie plate.




 Fold dough into fourths.




Place in pie plate and unfold.



For a single pie crust you would flute your edges at this point.  If for example you were doing banana cream pie you would bake your crust first (425 for 8-10 min).  Take a fork and poke some holes in the crust before baking, so that it doesn't bubble up. 




For a double pie crust just leave the edges at this point.  Add your filling. I used this recipe from my Betty Crocker cookbook.  I substituted raspberries for the blueberries and increased sugar to 1 cup.




Place pie crust on top.



Take the top crust and fold it underneath the bottom crust.



Do that all the way around.




Then pinch your edges. This is how I do it.





Cut some slits in top and sprinkle with cinnamon sugar (this is a must at our house).




Then bake at 425 for 35-45 min. Place foil around edges until the last 15 min. I always place it on a cookie sheet so that when this happens, it doesn't get all over my oven.


Pie Crust
2 1/2 c. flour
1 c. shortening
1/2 t. salt
1 egg, beaten
1/3 c. ice water
1 T. vinegar

Cut shortening into sifted flour and salt. Add egg, water and vinegar to flour mixture. Knead about 10 times and roll out.


Here are some other recipes from my Grandma:
Effie's Sugar Cookies
Ginger Snaps
O' Henry Bars 
Lemon Freeze
Grandma's Rolls
Chicken Noodle Soup
Monkey Bread
Hot Fudge Sauce
Cinnamon Rolls
Best Ever Sugar Cookies
Chocolate Chip Cookies
Cheesy Corn Chowder
This recipe is featured at April J Harris

8 comments :

  1. Looks wonderful, you make it sound easy!

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  2. @Connie

    Thanks! It does take some practice, but I know from experience that even if it doesn't look pretty, it still tastes yummy!

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  3. Makes me hungry for some cherry pie!!

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  4. I always like to make my own pie crusts, I'll be trying your version next time.
    Thank you for sharing at The Really Crafty Link Party. Pinned!

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  5. Finally, someone who uses shortening (instead of butter) in their pie crusts. Your recipe sounds very similar to one I've been making forever... Thanks for sharing with Fiesta Friday.

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  6. Your pie crust sure looks flaky - yum! Thanks for sharing with us at The Blogger's Pit Stop! Roseann from This Autoimmune Life

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  7. Your Pie Crust looks beautiful! I love family recipes, and I'm so glad you shared this one with the Hearth and Soul Link Party. I'll be featuring this post at the party this week. I'm just off to check out some more of your Grandma's recipes! Hope to 'see' you later at the party. Have a great week!

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  8. Your Raspberry Pie looks amazing and perfect for the season! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday!
    Miz Helen

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