Thank you so much for this thread. I have been searching in the different forums for a topic on pie crust. But I find it hard to look for an easy to prepare recipe. I will try the recipes you have posted here Mama Mangia and medako. Hopefully I will be successful with my attempt this time.
r8rpwr wrote:This reminds me of places where I have seen "pie crust mix" for sale and it went on to say how easy it was and you had to only add shortening and water.
I was like, so it's a bag of flour? LOL
I was like, so it's a bag of flour? LOL
Don't you just love those boxed items??? I don't buy them - never did - I was always a bit leery about them - but to me it is a higher-priced box of flour.
If you want to make your own mix - here's one - and you can make it much cheaper!!
Piecrust Mix
12 cups flour
5 cups shortening
2 tablespoons salt
Sift flour and salt together twice. Cut in shortening with a pastry blender until crumbs are coarse and granular. Store in a cool place until ready to use.
For a 2-crust pie, use 2 1/2 cups of Piecrust Mix and 5 to 7 tablespoons water.
For a 1-crust pie, use 1 1/2 cups of Piecrust Mix and 2 to 3 tablespoons water.
Stir water into Piecrust Mix with a fork until pastry holds together. Roll out on lightly floured surface. fit into pie pan and bake as directed in recipe. For 1-crust pie shell, prick sides and bottom of crust. Bake in a preheated 450 degree F oven for about 10 minutes or until golden.
You can halve the recipe until you know if you like it or not.
Have you noticed - box cakes call for oil and 3 eggs while most homemade cakes call for butter (which to me is healthier - even healthier than margarine which is one step away from becoming plastic) and only 2 eggs?
And who needs all those preservatives?? Those store-bought cake mixes last too long on the shelf for me - but that's just me.