Fast Tip Friday (Pie Crust)

Maybe this post should be under the Confessions page, but I do have to admit that one of the areas I just can't get the hang of is the edges on pie crust!  For years I have simply tucked the excess crust over and pinched haphazardly until it was sealed all the way around. The result was very...let's say...rustic!

Then my fabulous husband bought me a set of "crust cutters"!  Now I simply role out the dough and cut the excess off the edges. I then roll the excess out and cut little decorations to trim the edge of my crust!

Voila!

Tonight's dinner was Chicken Pot Pie!

Here's my "no fail" crust recipe (the secret is the vinegar, so don't leave it out!):

3 Cups Flour

1 1/2 teas. salt

1 Tbsp. sugar

1 1/2 cups shortening

1/2 cup cold water (add last a little bit at a time)

1 egg beaten

1 Tbsp. vinegar

OK, I'm lazy, so honestly I just mix all of the ingredients together adding the water last until it is the consistency I like.  You are supposed to refrigerate it, then roll it out - but again, I never plan that far ahead so I just roll it out right away.

This makes a double pie crust for a 10" pie!  Yummy!  

Thanks for stopping by! Be Refreshed!