I'm a bit behind and just read about the "great threads" forum. Is the

This is a great thread. Just wanted to mention my aunt's pie crust "secret"

No one ever left pie crust on their plates when my Aunt Louise baked her apple pie. She showed me how she made her crust one day. After she placed the bottom crust in the pie pan, she spread softened butter along the rim crust, then sprinkled cinnamon sugar along the rim which was then sealed with the top crust. It made that part of the crust taste like a cinnamon cookie and was delicious.

 
I don't know how to post on the Greatest threads but Barbara you should post your suggestion and add

AnnVa Aunts pie crust recipe

I would if I could figure it out

 
I always roll out excess dough and spread with butter, then cinn/sugar so I know what you mean - YUM

 
That's what Aunt Louise did! She'd make strips, spread the butter &

cinnamon sugar and roll them up - they looked like rugelach. I don't know about the top crust "sticking" to the bottom crust on the rim...but it did and it was delicous. I can't make pie crust so I buy them (but have never tried this technique with my store-bought crusts).

 
Ann... I absolutely guarantee success with this no-fail crust... perfect every time

and takes, literally, just minutes!

Easiest Ever Mix Crust (never-fail!)
Better Homes and Gardens Magazine

Makes two 9” crusts

1-3/4 cups flour
1/2 tsp. salt
1/4 tsp. baking powder
2/3 cup shortening (Crisco)
1/4 cup cold water

In small mixer bowl, combine flour, salt and baking powder. Add shortening and beat with an electric mixer on low speed till ces are the size of small peas (about 15-20 seconds). Add water all at once; beat on low speed just till moistened (10-15 seconds). Form dough into a ball then divide in two. Roll as usual.

Note: if making it for strawberry shortcake, you can roll it all out flat, poke around with a fork, and bake on a cookie sheet about 12 min at 425 or until golden. Cool then break into big chunks and put into serving bowls. Top with macerated strawberries and whipped cream.


This is how I do my strawberries... wash, top and slice your strawberries into a bowl. For about every 2 cups of strawberries I add about 3 tbl. white sugar and 2 tbl. brown sugar, dash of salt, 1/2 tsp. vanilla. If I have a little sweet dessert wine around, I'll add 1 or 2 tbl. of that, too. Stir to mix well then let sit about 30 min.http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=86541

 
cheezz, do you chill the dough or rest it before rolling? I really need a no-fail crust

I always have to do the pies for Thanksgiving, and get flak if I buy the refrigerator ones!!

 
Thanks cheezz...I'll work up my courage & try this recipe over

the holidays so that I can also try my aunt's cinnamon sugar addition to the crust edge. I'm presuming I can use the new nontransfat Crisco (which has been sitting in the pantry waiting for me to try to make a pastry smileys/smile.gif

 
Speaking of the non-transfat Crisco, does anyone use the SmartBalance shortening?

I used it last year and can't find it anymore. Was something wrong with it?

 
I haven't checked it out at the store, but on last job, got my Sysco order and the cans and lids

were the old blue color--checked label and it is indeed zero trans fat.
I love it--been a Crisco girl for pie crust forever and was so happy with alternative.
I must check store tomorrow, bake very little at home.
Nan

 
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