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>From:

>hi - I need a good basic recipe for pie crust. I have to make apple and
>pumpkin this week for my family for Christmas.
>
>Thanks
>
>DS

This is my favorite pie crust recipe. I received it in 1986 from an 84 year
old lady who told me it came from a woman who was (locally) famous for making
excellent pies.

What I like about the recipe is that it makes a substantial amount of dough-
enough for 6 single or 3 double crust pies. I usually have enough left over
to freeze for that next spur-of-the-moment pie *laughs*.

Elsie's Pie Crust

6 cups AP flour
1 tsp salt
1 TB sugar
1 pound of shortening (I have replaced this with lard- works well)
1 cube of butter

In a measuring cup mix together:
1 large egg
1 TB cider vinegar
fill with water to make 1 cup total of liquid.

Mix the dry ingredients together into a large mixing bowl. Cut in shortening
and butter with a pastry cutter. Sprinkle the liquid all over the dough.
Gently and very lightly mix the dough just until it holds together- do not
overwork the dough. Divide into 6 equal portions, wrap in plastic and chill
(or freeze) dough until ready for use.

I have replaced up to 2 cups of the flour with rye, whole wheat and barley
flour with decent results. Using all whole wheat flour produced a very dense
dough and I had to add more water to get it hold together. It didn't taste
very good once baked, either- bad mouth feel- like chewing cud *laughs*.

Whole wheat pastry flour had better results, but plain AP flour makes the
better crust, IMO. I have never tried making pastry with cake flour (soft wheat
flour) -- might anyone know more about flour types? Like what exactly is
*pastry flour* vs AP flour? Is it just more finely ground or is it soft wheat
flour?

*curious*

Barb Anne