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Ruth's Grandma's Pie Crust
January 26, 2009

This crust is simply perfect! The first time I tried it, I had no shortening on hand and so I used unsalted butter instead. The result was a very nice flaky crust. The second time around I used animal shortening (the vegetable kind is not available in the country I live in and I personally don't use it anyway because it is simply so bad for you). The crust came out perfect! It was very flaky and so very tasty! I tried other recipes but the difference with this recipe is the 3 tablespoons of sugar and the egg: this gives the crust a nice flavor, just perfect for fruit pies! I was able to roll it out pretty thin (0.2-0.3 inches) and so I got two 11" crusts and one lattice top out of the dough the recipe yielded. I used my dough roller to pick up the crust and lay in my extra large pie pans and it worked pretty well as long as I was quick to transfer. The crust baked nice and golden and the pies looked great. I wanted to make a note of the difference between the crust made with butter and the one made with shortening. The one made with shortening is definitely flakier, but if you don't have shortening or don't like using it, you can safely use unsalted butter instead. The crust made with butter is slightly denser and tends to harden a bit after a day, but the difference is not so big as to discourage you from using butter in your recipe. Besides, who would want to let the pie stay on the shelf for so long? We gobble up ours as soon as it is cool enough to eat!

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