Crust Recipe – The Best Ever
Crust Recipe – The Best EverFun Crust Ideas
Fun Crust Ideas
This is the best crust recipe ever. It is the time when your home and kitchen will be filled with the warmth and smell of cookies and pies. Come winter (the holiday and festival time), and these special delicacies make their way into our heart, (and bellies) for all the good reasons. To make you festive food all the more exciting and visually appealing try these simple ideas.
Doily crusts – Imprint your favorite design onto your food to impress your guests. All you need to do is, evenly spread the dough mixture with a roller and then give another spin. This time, keep the doily design under the dough to copy the pattern.
Knotted edges – Give your pies and cookies a makeover by working on its edges. To do so, simply divide the side of the crust into three strips and plead them like a ponytail. When your baked goodness is out of the oven, there will be intricate detailing and an added crunch.
This recipe came from friends who made the absolute best rhubarb pie, and the crust was incredible. He was gracious enough to share this with me, and you won’t be disappointed when you try it.
Makes two double 9-inch pie crusts. You can wrap and freeze the second one and keep for a few months or refrigerate it for a week.
(I have noticed that when you refrigerate it will turn a bit brown, but it doesn’t effect the crust once baked). You will need to let the second crust reach room temp before rolling it out, or it will not work.
4 cups flour
1 3/4 cups shortening
1 TB sugar
Two tsp salt
Chop these dry ingredients until mixed well then add:
1 TB vinegar
One whole egg
1/2 cup water (cold is better)
The crust will want to tear when you roll it out – this is normal – but if it is really bad, I have found that if I just wet my hands under the faucet and then knead the dough- that will make it much better. If it is too wet it will just look and feel gummy – add a tiny bit of flour till it feels right.