On 5/21/06, Mordechai Housman > wrote:

> Well, I AM using frozen pie crusts, if that makes any difference. I'm
> not quite up to making my own pie crusts like my mother did. I hope,
> someday this year, maybe.


Pie crusts are as easy as, well, pie.

Here's a recipe my mother gave me years and years ago that has only failed
me once (and that taught me to never bake while under the influence, no
matter how cute she is, and how much she wants a pie).

Mike's Mother's No-Fail Easy All-Purpose Pie Crust

This is enough for 1 covered or two uncovered 10" pie shells.

INGREDIENT LIST

3 cups flour (I usually use All-Purpose flour, though you may use pastry
flour)
1 1/4 cups shortening
1 egg, well beaten,
5 TBSP water,
1 TBSP vinegar,
1 tsp salt,
sessame seeds (optional), and
caraway seeds (optional).

INSTRUCTIONS

Blend:
3 cups flour, and
1 1/4 cups shortening

with a fork or pastry knife until the mixture resembles coarse corn meal.
Then mix:
1 egg, well beaten,
5 TBSP water,
1 TBSP vinegar, and
1 tsp salt

in a second bowl. Once this is well mixed, add it to the flour - shortening
mixture above. Mix only enough that the mixture will hold together. DON'T
OVERWORK THE DOUGH!!

At this point the dough can be rolled to the desired thickness, etc. Bake
at 400 F., or at the temperature your pie recipe calls for.

Left over dough can be kept up to 2 weeks if wrapped tightly in the
refrigerator, or it can be rolled into a 1/8 to 1/4 inch thick layer,
sprinkled with sesame seeds, or caraway seeds, baked at 400 F for 15 minutes
and used as apetizers.

Give it a try, you'll be happy you did!
Mike