FRIENDS. i'm not kidding when i tell you that this pie crust recipe is the BEST pie crust recipe out there. it's so simple & seriously turns you into betty crocker. your friends & family will think you are a pie making master with this crust recipe. plus as soon as you say that the crust is homemade, you gain 1500 pie making master points in everyone's eyes. i'm telling you. this crust is magical & delicious & SO, SO, SO easy. you have to try it this thanksgiving.
PIE CRUST RECIPE:
1 cup of HOT water (microwave it for a minute or two)
2 cups of shortening
1/2 teaspoon salt
1/2 teaspoon sugar
4 cups flour
mix all of the ingredients together (i use a hand mixer) in a bowl until you have a soft dough. (think playdough consistency or even a little softer-- just not sticky. if it's sticky, add more flour) sprinkle flour on a flat surface & roll out into a circle & then put it into your pie tin.
makes 4-6 pie crusts
if you're making a pie like chocolate pudding pie that needs a pre-baked crust, use a pie weight (i use a pie tin full of dried beans) and cook at 425 degrees for 12 minutes or until golden brown.
and if you really want to impress the in-laws this thanksgiving, try any of these recipes for your pie filling. (mixed berry is a banks family favorite & not to toot my own horn or anything, but i made this recipe up. *toot* *toot*)
FRUIT PIE FILLING
3 cups of fresh fruit
1.5 cups of water
3/4 cups sugar
4 tablespoons corn starch
1 teaspoon almond extract
1/2 teaspoon salt
a few drops of lemon juice
bring all ingredients to a boil in a medium sauce pan. stir consistently until it comes to a boil and then stir constantly for 1 minute. after that minute, turn heat down to a low simmer for 3 minutes. remove from heat & pour into your bottom pie crust. put top crust on & then bake pie at 425 degrees for 25 minutes. let cool for 20-30 minutes before serving. (or if you're like the banks family, eat as ASAP as possible)
fills two 9-inch pie crusts
pro tip: put a baking sheet wrapped with foil underneath the pie to catch any drips
you can also use this filling recipe for a pie with a pre-baked crust. all you would need to do is bake the pie crust (using the directions above) and then pour the filling in & let it stand for 30-40 minutes (or put it in the fridge for 20 minutes) before serving.
you can use any fruit for this pie filling. a few of our favorites to use are:
mixed berry - strawberries, blueberries, blackberries & raspberries (use 1 package of each for this recipe)
cherry (use 4 packages for this recipe)
apple (use 5 apples for this recipe)
peach (use 5 peaches for this recipe)
blueberry (use 4 packages for this recipe)
raspberry (use 4 packages for this recipe)
strawberry (use 3 packages for this recipe)