This pie crust makes a big batch. I roll them out and top each one with waxed paper, then stack two or three in a large plastic bag and freeze them. I mix it in the food processor or Kitchen Aid mixer using the paddle blade. The vodka keeps the gluten in the flour from over-developing, making for a more tender crust. The dough will seem very gloppy, but it bakes up nicely.

Blue Ribbon Pie Crust

5 cups all-purpose flour
1 1/4 teaspoon salt
1 teaspoon baking powder
2 cups shortening
1/2 cup butter, cold
1 teaspoon vinegar
1 egg
1/2 cup water
Vodka to make 1 cup with the vinegar, egg and water

Combine flour, salt, and baking powder. Cut in shortening to cornmeal texture. Cut butter into small dice, and mix in so the pieces are coated with flour. (Mine is always a paste at this point. I just go ahead and add the liquid.)

In a 1 cup measure, beat together vinegar and egg. Put in 2/3 cup cold water and fill to 1 cup with vodka. Pour most of the liquid into flour mixture and work to mix. The dough should be evenly hydrated without being gloppy. Divide dough into 5 parts, form each into a big disc, wrap in plastic wrap, and chill for at least 20 minutes. Remove one at a time and roll out. Put into lightly floured pie pans.

This next recipe for crust makes less, so might be good to start with if you are not confident about it. It's a lot like the Blue Ribbon one above. You can substitute vodka for some of the water. It really does make a nice crust.

Never Fail Pie Crust

3 c flour
3/4 teaspoon salt
1 T sugar
1/2 teaspoon baking powder
1 cup shortening
1/4 cup butter, chilled and cut into pieces
1 egg, beaten
1 T vinegar
5 T cold water

Combine the dry ingredients in a bowl. Cut in the butter and shortening with a pastry blender or two knives. Combine the egg, vinegar, and water in a cup and stir into the flour mixture, adding more liquid if it's too dry and crumbly. It can be gloppier than you think it should be, just don't stir it around a lot. Form into two fat disks and refrigerate about 30 minutes, but sometimes I just roll it out right away.

Rolling out: lightly flour a board. Apply the rolling pin, then rotate the dough 1/4 turn and roll again. Keep turning it, so it shapes up round. If it sticks to the rolling pin, apply a little flour. If it sticks to the board, take a pancake turner and loosen it. I often flour the top (lightly) and turn it over so that side is down. Try not to work in too much flour, but do whatever you have to in order to keep it from sticking.

If it's all dry and crumbly: crumble it back into the mixing bowl and stir in more water, but not too much.

Single crust pie alone, bake about 10 minutes at 450. Double crust pies, start at 450 then lower temperature to 350 and bake until crust is lightly browned.



I think this sour cream apple pie is the best apple pie I've ever tasted. Regardless of whether you are making something elaborate, or just apples in a crust, use 1 teaspoon nutmeg and 1 teaspoon cinnamon for the perfect flavor.



Sour Cream Apple Pie

8 Granny Smith apples, peeled and sliced thin
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup sugar
1 cup sugar
1/2 cup flour
1 cup sour cream
1 egg
2 teaspoons vanilla

1 deep dish pie shell

1 1/2 cups walnut pieces
(1/2 teaspoon dried lemon peel)
1/2 cup sugar
3/4 cup flour
1 tablespoon cinnamon
1/2 cup brown sugar
1/2 cup butter pieces

Peel and slice the apples. Combine the dry ingredients in a bowl and stir in the sliced apples. Let stand while you roll out the crust. In a larger bowl, combine the sour cream, egg, and vanilla. Stir the apple mixture into it, and pour into the crust. Bake 45 minutes at 400 degrees, until the apples are tender. Mix together the topping ingredients and cover the pie evenly. Bake 15 minutes. Cool and refrigerate if holding overnight, but serve slightly warm for best flavor.



I put the same topping on a cherry pie filling (made from sour cherries I froze last summer), and it was really good. Maybe it doesn't matter what filling you use - this topping would make anything taste good.