Yes, You Can!

So you think you can't make a pie? Are you defeated from rolling out that sticky crust that wants to stick to your rolling pin, the counter and your hands? Are you tired of trying to patch up that too-dry dough to get it to stay in the pan? A few years ago I took a cooking class at church and got this recipe that will turn you (yes, you!) into a pie baker extraordinaire!

Stir together the flour and salt, then cut in the Crisco. I have a pastry blender, but I hate to clean it, so I just use a big serving fork. See in the third picture how the mixture comes together in clumps about the size of peas? Then pour in the ice water--I just get some out of the water dispenser from the fridge--no need to worry about the ice! This ball of dough is going to be soft and sticky looking. Cover and set aside for 20 minutes while you prepare the filling.


I bought this bag of apples at the store because I loved the name, Les loves tart apples and they were so darn pretty! The taste was delicious but the texture was not that great just for eating. But they were perfect for pie! They peeled easily and mixed with a bit of flour, sugar and cinnamon, made a perfect filling! The sugar sweetens the apples and makes a syrup. The flour thickens it and the cinnamon is for flavor. You can add more or less sugar to your taste! Not too much or the juice which will drip over the edge of your pie plate in the oven and a create a sticky, burned on mess!


Is 20 minutes up? Spread some flour on the counter (I use one of those flexible cutting mats to save on clean-up. Roll out the dough so that it is several inches bigger than the pie pan. Sprinkle a little flour across the top and rub it around. I like to fold the dough over, place it on the pan, then unfold it so that it doesn't tear. Pour in the filling and dot with a teaspoon or two of butter. Roll out another piece of dough to top the pie. Cut slits in the top for the steam to escape. This recipe makes more than enough dough for a two crust pie, so I used the leftover dough for a one crust pie, then just folded the edges over the top of the filling for a rustic-looking dessert!



Bake your delicious pie and anticipate the looks on your family's faces when you set this yummy looking goodness on the table! You might want to put a baking sheet on the lower oven rack to catch any drips. I like to use clear pie pans because I can take it from the oven and look at the bottom to check (carefully!) how brown the bottom crust is getting. Cool on the counter, display on a cute vintage tea towel and take a picture or two of your creation!

Amazing No-Fail Pie Crust

3 cups flour
1 tsp. salt
1 1/2 cups Crisco
3/4 cup ice water

Cut flour, Crisco and salt together till the mixture resembles peas. Add water, stir till blended. let stand for 20 minutes before rolling out on a floured surface. This makes plenty of dough, so don't try to roll it too thin. Makes two crusts. Use the leftover dough to decorate the crust or bake it alone sprinkled with cinnamon and sugar or make a little, rustic pie!

Apple Pie Filling

6-8 medium sized apples, peeled, cored and cubed
1/4 to 1/2 cup flour
1/2 cup sugar or more to taste
1 teaspoon of cinnamon
1-2 teaspoons butter

Toss apples in a bowl with other ingredients to coat the pieces. Pour filling into prepared crust. Dot with butter. Cover with top crust and cut slits to allow the steam to escape. Sprinkle with cinnamon and sugar if desired.