Crust Apple Pie

Apple pie is the all American dessert, and everyone has a favorite apple they use when baking pies. All the grandmothers swear by Northern Spy or Cortland; however you can make a great pie with Jonagold, Crispin, Honeycrisp and Golden Delicious. But of course the crust helps to make the pie I have always made my pie crust using light oil (Crisco). Never use olive oil as it is too heavy. When using an oil crust you must bake your pie immediately as the oil will leech out when sitting in the flour mixture unbaked.

I use two cups unbleached flour, ½ cup Crisco oil and ¼ cup cold water and a pinch of salt. Mix well with a fork until it forms a ball. Separate into two parts. I roll the crust between two sheets of plastic wrap. This works pretty well and the crust won’t stick to your rolling pin.

If you choose not to use oil in your crust, you can substitute the light oil for ½ cup of Crisco shortening. This mixture will have the same great taste for your pie.

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