A discussion about pie crust...

Let's chat about crust.

I grew up with homemade crust for every pie we made ... and was disappointed to realize this was not commonplace, and most people were afraid to make their own pie crusts. I understand this task could seem a bit daunting if you aren't used to it, or if you're perfectly content with a *gasp* store-bought crust.

I, for one, have tried numerous fresh & frozen crusts, crust-mixes, and have yet to find an acceptable alternative to making my own. :)

Trust me - once you devote the 15 minutes to making your own crust, you'll never want to go back. (Or if you do, I promise I won't judge you.)

Here's the beloved family recipe, originally from the Better Homes and Gardens cookbook, I believe.

For 1 single-crust pie (i.e. a pie with filling, and no top crust)

1 1/2 cups all-purpose flour (you can use a mixture of regular flour, whole wheat flour, pastry flour, gluten-free flours, whatever you like - you'll just have to adjust for the amount of water added later.)

1/2 tsp salt

1/2 cup shortening (yes, shortening - it makes the crust flakey and delicious.)

4-5 Tbsp COLD water

For 1 double-crust pie

2 1/2 cups all purpose flour

1 tsp salt

2/3 cup shortening

8-10 Tbsp COLD water

Cut in the shortening to the flour/salt with a pastry cutter or fork. Blend until crumbly. Add water, and mix together with a fork. Should come together, and you can finish with your hands. Add more water or flour, depending on consistency.

Turn onto a floured surface, and roll out with a rolling pin. Place in your pie dish, and make the edges look pretty (or not). :) And never buy a pie or crust from the store again...except in an emergency. And then, order from Whidbey Pies, or visit them at Greenbank Farms on Whidbey Island - yum!