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Hello from the kitchen!
Who doesn't like pie? My dad's favorite was the Montgomery pie. I was doing some research on the history of pies and apparently its roots stem from ancient Egypt and Greece. History says the pies were filled with savory things like meats and vegetables. Apparently fruit pies came later. Quiche is an excellent pie for a nice Sunday brunch. I'm sharing some pie making pics to show you that making crusts is not difficult. For me, it's relaxing. So what would you make if you had an empty crust or two? Strawberry, apple, raspberry, lemon, quiche, Montgomery, peach? Making a pie for someone is an act of appreciation or love. It must be that secret ingredient. So here are my easy steps to making a pie crust.
Pie crust
• 5 cups all purpose flour
• 3 cups solid shortening
• 1 TBSP salt
• 1 cup milk
This recipe makes seven 9-inch pie crusts. Put the flour into a large bowl. Mix in the salt. Add the shortening and using your hands, mix the dough until it's crumbly. Don't overdo it. Pour the milk in and gently mix until a smooth dough forms. Form the dough into seven balls. Can be refrigerated for up to two weeks. Lay a sheet of wax paper on a counter that's been made wet to keep the wax paper still. Roll out the dough to at least an inch wider than your pie pan. Lay pan on the rolled dough and carefully flip it over allowing the crust to lay in your pan. Carefully remove the wax paper. Trim off the outer edges then fold the edge under making it stand up. The last thing is crimping the crust which, if you look at the photo, is self-explanatory. Take your time. You've got this. Remember, good things take time and practice.
Happy baking and eat well my friends!
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Bev Kauffman, of Lewistown, operated a catering business in Juniata County for nearly 20 years. She has authored the cookbook, "Preserving the Past: In the Kitchen with Bev Kauffman" in 2013 and is currently working on a second cookbook.