The requested pie crust recipe.......

Here is the recipe I normally use, sometimes I do use half butter and half shortening, I have found out that when I do it makes the crust flaky and you still get that rich butter flavor.

Makes: 1 -9 inch pie crust ( it doubles great!)

1 c. all purpose flour

1/2 tsp. salt

1/3 c. plus 1 T. shortening

2-3 T. ice cold water

Mix your dry ingredients together. Cut in your shortening with a pastry blender, or use two knifes in a criss-cross motion. My sisters also just used there hands:) I prefer the pastry blender. I normally don't measure my water, I fill a cup about 1/2 full and then put ice cubes in it to make sure that it is truly ice cold. This is the most important part of the process. Next I pour in the water about 1 T. at a time, and use a fork to toss it around. When I get to the right consistency I use my hands to finish mixing it together. Then next very important part is not to over work or touch the dough. You want to touch it as least as possible, having the dough cold is essential for a flaky crust. I then pat it into a circle and roll it into the desired size. For the sides I usually pinch the dough between my fingers or use a fork to crimp the edges.

I also have tried this recipe using half whole wheat, you do have to be a little more gentle with the dough but it turns out good. Another thing I have tried is using all whole wheat and really cold coconut oil, the dough was very fragile but it sure was a lot healthier then using that shortening..... Hope these tips help. Also one more thing I have also refrigerated the dough before rolling it out to make sure that is stayed really cold so that it was really flaky.

If you have anymore questions just leave a comment and I will try to answer them:)

The Pie Crust Queen of the DeL Sisters Kitchen:)

Chef Esther