Who loves some apple pie? ME!!! Well, The Hubs loves or so much more than I do. I made some apple pie a few weeks ago and The Hubs ate it for breakfast with ice cream every day until it was gone. He even told me that he could eat apple pie for breakfast every day. I’m not sure if that was a hint, but we don’t have that many frozen apples left to make a pie once a week.
I typically only make pie twice a year. The other times have to be requested by The Hubs! I’ll make it at Thanksgiving and his birthday! So this most recent time was a special request since we had so many frozen apples!
I already posted about my Apple Pie so today I’m sharing this post specifically for the crust recipe. I mean doesn’t that crust look amazing?!
Enjoy and let me know what you think!
2 cups sifted Flour
2/3 cup Crisco
1 tsp Salt
1/4 cup of COLD Water (more or less depending)
Preheat oven to 375*
Mix flour and salt in a bowl.
Cut in Crisco using fork or pastry blender until resembles cornmeal.
Add water a little but at a time until dough holds together.
Roll into a ball and divide in two with one being slightly larger.
Take the larger half and roll out to about 1/8″ thick.
Pace in bottom of pie pan and then fork the bottom of the pan.
Roll out the smaller half of the pie crust to about 1/8″ thick.
Pour the filling into the bottom pie crust.
Place the second pie crust on top of the filling and then cut the remaining crust off that hangs over the edge of the pie plate.
Pinch the crusts together to seal.
Fork the top of the crust to vent.
Cover edges with a pie shield or foil and back for 25 min.
Remove pie shield or foil and back for another 25 min.
For just bottom crust
Bake at 375* for 15-18 minutes.
Let cool completely before pouring in filling.
Finish cooking according to filling instructions.