Tender Pie Crust

Rhubarb Pie has been a favorite for our family for years. I got this recipe from my next door neighbor and have enjoyed making this every spring during rhubarb season. Here is the Pie Crust recipe that I use for this particular pie. You can also use apples for this. It is truly delicious. This pie crust recipe is best used in the large cookie sheets, if you use this as a regular pie in a 9" pan, and bake it for 45 minutes, the dough will be tough. There are other recipes for those kind of pies. I also use this same dough to make Apple Pie by the yard.  This is truly a specialty at our house.

Tender Pie Crust:

• 4 cups flour
• 1 Tbsp salt
• 1 lb Crisco shortening
• 1 Tbsp. Vinegar
• 1 cup water
• 1 egg

Instructions:

1. Measure the flour and salt into large bowl.
2. Cut in shortening with pastry blender.
3. Separate egg.  Beat egg white until stiff. 
4. Stir combined egg yolk, vinegar and water into flour/shortening mixture along with beaten egg white. It may seem too moist, but do not add too much flour. Use flour sparingly and only if it is too sticky.
5. Divide into halves and roll out the first half to the measurement of your cookie sheet.
6. Fill with your choice of fresh fruit filling.
7. Roll out second half of pastry to top the fruit layer. 
8. Pinch edges. Sprinkle top crust with 1 tablespoon sugar. 
9. Bake at 425' for 20-30 min.

Check out the Rhubarb Recipe, using this dough crust.

First treat yourself. Go out and buy the Pamper chef pastry board. I have made pies for many years, I don't know why I didn't buy this sooner.

This is ideal for a large crowd. Add a scoop of ice-cream and they'll come back for more.

Big Families, Big Pies & Big Ice-Cream Buckets.

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