If you want a pie crust that’s going to look pretty and you’ll be able to braid, this isn’t the crust for you. If you want a pie crust that won’t expand your waistline…this is definitely not the pie crust for you. If you want the most moist, flaky, mouth-watering pie crust ever…this is for you! Team that up with a sweet, cinnamon, gooey apple filling, and you’re going to be in heaven.
I think there is a huge misconception that pies are difficult to make…I was like that until I realized that this pie took less time that a small dinner for two. It was so easy and I had a couple tools that made everything go smooth. I created these for my “As American as Apple Pie on the Fourth of July” party and they were really stress-free.
Something that will save you a lot of headache is an apple peeler and corer. I was skeptical, but it worked AMAZING! I peeled all my apples in about 5 minutes…and it would have been faster if I didn’t have a two and four year old helping me out. Even if I never make apple pie again (which is doubtful), it would have been worth it 🙂
Another thing that made things not easier, but more fun were these baking cups from Garnish. These were so cute and it was nice to have individual pies. I was also able to use a bigger crust to filling ratio which is perfect with this crust recipe.
Now for the good stuff! I got the filling recipe from Food Network, but I tweaked it a little to have more of a caramel flavor. This filling is SO yummy. It still has the old-fashioned apple pie taste with a creamy texture.
The pie crust is a family recipe. My great grandmother made pies with this crust and I’ve NEVER eaten a pie that even compares. And I have eaten a lot of pie. Just a warning, this crust could ruin all other pie crusts for you, but it doesn’t really matter because it’s so easy to make. This recipe either makes 1 1/2 pies or 8 mini pies. My mom would always make one fruit pie with the two crusts and then a pumpkin pie with the left over crust. My husband and I really loved the minis because as he said with a mouth full of pie, “It’s like a pot pie!” In other words, it was delightful!
Best Pie Crust EVER!
Ingredients
- 3 c. flour
- 1 1/4 c. shortening USE CRISCO...other shortenings will not be as good
- 1 tsp. salt
- 1 egg
- 1 Tbs. vinegar
- 5 Tbs. cold water
Instructions
- Mix flour and salt in a medium sized bowl.
- Cut shortening into flour.
- Beat egg in a small bowl and mix the vinegar and water with the egg. Add to the dry mixture.
- Mix with hands until it is moistened. Don't work it too much or it won't turn out as well.
- Roll into 3 balls and chill overnight.
- Preheat oven to 350 degrees.
- Roll out two pie crust balls and add to one to the bottom of a pie pan.
- Fill with apple caramel filling, then cover with the other rolled out piece.
- Cinch the two pieces of crust together, then poke a hole in the top. You can also rub some milk and sprinkle sugar on the crust.
- Bake for 1 hour or until crust is done. Cool, then serve.
Best Pie Crust EVER!
Ingredients
- 3 c. flour
- 1 1/4 c. shortening USE CRISCO...other shortenings will not be as good
- 1 tsp. salt
- 1 egg
- 1 Tbs. vinegar
- 5 Tbs. cold water
Instructions
- Mix flour and salt in a medium sized bowl.
- Cut shortening into flour.
- Beat egg in a small bowl and mix the vinegar and water with the egg. Add to the dry mixture.
- Mix with hands until it is moistened. Don't work it too much or it won't turn out as well.
- Roll into 3 balls and chill overnight.
- Preheat oven to 350 degrees.
- Roll out two pie crust balls and add to one to the bottom of a pie pan.
- Fill with apple caramel filling, then cover with the other rolled out piece.
- Cinch the two pieces of crust together, then poke a hole in the top. You can also rub some milk and sprinkle sugar on the crust.
- Bake for 1 hour or until crust is done. Cool, then serve.
Be sure to check out the rest of my Fourth of July party!
Mel Garden says
Hi Miss Strawberry Mommycakes…thanks for sharing this amazing recipe…can hardly wait to try it! Just wanted to pass along a pie crust tip that my mother taught me over 30 years ago. BTW, this is the very same piecrust recipe my mother gave me wayyyyyyy back then too.If you add 1/4 oz. of Vodka (your choice of Brand), it will make even THIS recipe flakier. I can’t bake great cakes, but I make FABULOUS Pies! Enjoy!