Pie crusts (The first of a 3-part series)

I make the best apple pie. Really. I do. I mean, I suppose it could be tied with someone else, and if you prefer dutch apple then perhaps mine won't suit your fancy.

But, if you like a delicious apple pie with a lattice crust, then my pie is for you!

Alas, the recipe is not "mine." It is recovered from an online source and modified slightly after trial and error. Since it's not an old family secret - I will share my recipe. Just not today.

Today, I am sharing the basics of most pies: The crust. However, rest easy. In the coming days, I will share my holiday creations...with pictures! So do not fear. You too can try the BEST apple pie ever!

You can find the crust recipe here, but this is how I do it.

Refrigerate, for a good long while, the bowl, pastry blender, and shortening. Really, I'd chill all this stuff the morning before (if you plan to make the pie crust at night, for a pie the next day) or the night before (if the pie is to be made the next morning, crust and all).

In the COLD bowl mix - with a fork or whisk - two cups of flour and 1 teaspoon of salt. Then, with a COLD pastry blender and a COLD 1/2 cup of shortening, cut in the fat. Basically, you want to use a large bowl and from one side of the flour mound to the other you want to move in a "rolling" manner. Swooping down, working the shortening, until you have a "course cornmeal" consistency. It IS possible to overwork the dough - which will leave a chewier crust. Basically, if you still have some pieces the size of the end of your pinkie finger, go ahead and stop. Big golf ball-sized globs are not cool.

Now, with a cup of water ICE COLD (I literally put ice in and swish it around), go ahead and slowly add the amount that you need. Mix with a fork. The original recipe calls for 1/2 cup, but I usually use less. You want the dough to just come together, so add a little at a time. Too much (or too little, for that matter), and your crust will be brittle to work with.

Divide in two, wrap in saran wrap or place in a Ziploc bag, Refrigerate for four or more hours. Overnight is perfectly acceptable.

To roll, add flour to a clean surface, and your rolling pin. Flour your hands, work the dough into a rough ball, and with as little movement as possible roll the dough out. Add flour as needed to prevent sticking. Place into a greased (or buttered) pie pan. You fill the pie, and then place the top part on. The trick is to manipulate the dough as little as possible!

If the crust breaks - do not fear. Place the broken pieces in the pie crust, and press the pieces together against the "fault" line. That little line might turn out to be a little less desirable than the rest of the pie, but you won't notice such a small part! Neither will your guests.

For a lattice crust, you cut the rolled out top in strips. Make a perpendicular cross with your two longest strips, and then work down from there. Lifting the pieces that you want on top, leaving the pieces laying down that you want under. Go here for some pictures. They use the same method, but don't start with a perpendicular cross like I do. I also cut fatter strips, because I think it looks prettier.

Now, unfortunately, crusts take lots of practice. In order to be ready for Christmas (without being inundated with pies), go ahead and make crust cookies. Use cookie cutters to cut out shapes in rolled out dough. Sprinkle with cinnamon and sugar, bake at 400 or so for 10 minutes...or until the edges turn a little golden. Consume with glee, making notes of changes for next time.

I also want to add that some swear by buttered crusts. There may be more wonderful ones out there. However, following the above recipe gives be wonderfully flaky crusts, every time. AND, the ingredients are always something I keep on hand - in the pantry.

Sometime in the next week, I will post the apple and pumpkin pie recipes from Thanksgiving. Neither are mine (sob!) and one is a total diversion from my natural ways - but both were TOTAL hits this holiday!