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How to make a easy, flakey pie crust! (directions, recipe, with photos and free)
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This month's notes: July 2009: Strawberry season is on NOW in most of the U.S, fading in the South, just starting in New England and other cooler areas. . Strawberry picking only lasts a few weeks - DON'T MISS THEM!  See this page for strawberry picking tips, or to make strawberry jam. And find a Strawberry festival nearby. Blueberries are ready in Florida and Texas, and soon throughout the South. See this page for a GREAT and easy blueberry pie recipe! and see this page for Blueberry Festivals! Check out my easy canning instructions/recipes, canning equipment guide! Also, see How to make ice cream and ice cream making equipment and manuals
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• 1.5 cups flour (about 6 ounces by weight) - plain flour, not self-rising.  I use whole wheat flour, fresh ground at the store while I wait.
• 2 tablespoons sugar
• 1/2 teaspoon salt (optional)
  

• 1/2 cup (3 ounces by weight) vegetable shortening - I use Crisco, just as my grandmother did. Better still is to use 1/4 Crisco and 1/4 butter or margarine.  The different fats present in each melt at different temperatures making a flakier crust.
• 1/3 cup cold water

Step 1 - Mix the ingredients

Mix the flour, sugar and shortening first. Note: Alton Brown on the Food Network suggests using 1/6 cup vegetable shortening and 1/3 cup butter (for a total 1/2 cup of both together); because they will melt at different temperatures.  I haven't tried it yet, but I'll update this page after I do at Thanksgiving.

Step 2 - Mix and add water as needed

Then sprinkle in the water, just enough water to make it hold together; a good dough consistency. A pastry blender (see photo) works very well to mix, but some people prefer a few seconds in a food processor instead. Just mix it enough to make it into pieces that hold together about the size of a pea.  We don't want to overmix it!

Chill?

If you have time, put the dough (wrapped in plastic wrap or a ziploc bag) into the fridge to rest and chill for a half hour or more. If you don't have time, don't worry, just move on to step 3.

Step 3 - Roll out the dough

I use a pie crust bag (a circular plastic bag that zips up around the edge, but two pieces of waxed paper will work). A couple of tablespoons of flour shaken in the bag will help to keep the dough from sticking to the bag.

If you would like one of these bags, you can order them through Amazon below for about $5 (and a few cents of the order goes to keeping this website going!)

Roll it out to an even thickness, and just an inch or two wider than your pie pan.  My crusts are about 1/8 inch thick.

Step 4 - Put in the pie pan and shape!

Place the dough into the pie pan.  Don't worry if it breaks.  You can easily fix that.

It's now read for you to add the pie ingredients and pop in the oven!

Home Canning Kits

Features:

This is the same type of  standard canner that my grandmother used to make everything from pumpkinauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. You'll never need anything else except more jars and lids!
Features:

* All the tools you need for hot waterbath canning - in one comprehensive set!
* Complete with 21 1/2 qt. enameled waterbath canner and "Ball Blue Book" of canning.
* Also includes canning rack, funnel, jar lifter, jar wrencher, bubble freer, tongs and lid lifter.
* A Kitchen Krafts exclusive collection. 

Click here for a larger photo, more information, pricing, ordering, etc.

Usually ships in 1-2 business days

Lids, Rings, Jars, mixes, pectin, etc.

Need lids, rings and replacement jars?  Or pectin to make jam, spaghetti sauce or salsa mix or pickle mixes?  Get them all here, and usually at lower prices than your local store!

Get them all here at the best prices on the internet!