Let's Talk Pie Crusts Ya'll

So I have to admit, I don't always make my own pie crusts. Why?  Because I just don't have the time.  However, I will tell you, from scratch pie crusts just elevate your pies to a whole other level.  I actually am posting two different traditional pie crust recipes, so make sure to scroll all the way down to see both options.

During the holidays, if I am doing any dessert pies, like the chocolate, pecan and apple cobbler I am making for Thanksgiving, I will always use the second recipe.  But the first traditional pie recipe seen below, I will typically use for my pot pies.  Every year, after making my husband his own turkey, I take the majority of the turkey meat and create homemade pot pies.  I typically will end up making 10-14 pot pies for Nathan and I to eat throughout the year, and keep Thanksgiving alive long after the holiday is over.  Since I make so many and you need a bottom crust and top crust, the first recipe below is just a little bit easier because it requires less ingredients for the pot pies.

Both recipes are great though, and if you do not have a pastry blender - run out and get one, because that tool will really cut through all of the shortening and butter and blend it evenly throughout the dough.  Also, ALWAYS use cold butter and vegetable shortening, because it will make your crust much more flakier.  Both recipes below make two standard pie shells, and you can freeze whatever dough you do not use.  Just move from the freezer and set out for about 1 hour before you are wanting to use the dough.  Working with cold dough is easier to work with when rolling it out with a rolling pin.

Ingredients Recipe #1

• 2 cups all purpose flour
• 1 teaspoon salt
• 3/4 cup vegetable shortening (I use Crisco bars not the tub because they are already marked for you)
• 7-8 Tablespoons cold water

Directions Recipe #1

1. Add the flour and salt together in a bowl and mix well
2. Add the vegetable shortening and using a pastry blender, start blending the shortening with the dry mixture.
3. Add a couple tablespoons of cold water, and continue doing this while using the pastry blender until the dough is starting to stick together.
4. Once you reach a sticking consistency, form the dough in a solid ball. 
5. Cut the Ball in half or in four (which is what I did with this recipe for the individual pot pies).
6. Wrap in either plastic wrap or put in a Ziploc baggie and either refrigerate or freeze.
7. For the small pot pit sized dough balls, I flattened the dough out in the bag, as it is easier for the smaller pies to work with a pancake shaped dough verses a ball.

Ingredients Recipe #2

• 3 cups all purpose flour
• 1 teaspoon salt
• 3/4 cup vegetable shortening
• 3/4 cup butter (1 1/2 sticks)
• 1 egg
• 1 tablespoon white distilled vinegar
• 4-5 tablespoons of  cold water

Directions Recipe #2

1. Add the flour and salt together in a bowl and mix well
2. Add the vegetable shortening and butter and using a pastry blender, start blending the shortening/butter with the dry mixture.
3. In a small bowl, beat the egg before putting into the above mixture, and then also add the vinegar.  
4. Continue using your pastry blender to mix the egg and vinegar together with mixture.
5. Add a couple tablespoons of cold water, and continue doing this while using the pastry blender until the dough is starting to stick together.
6. Once you reach a sticking consistency, form the dough in a solid ball. 
7. Cut the Ball in half.
8. Wrap in either plastic wrap or put in a Ziploc baggie and either refrigerate or freeze.