Adora's Easy Pie Crust

cherry pie
Cherry pie made with Easy Pie Crust.

My cousin, Adora's, whos was responsible for this Easy Pie Crust Recipe, which changed my pie baking from disastrous to successful.

Here is a photo taken by Kari of Adora, her mom,
on their trip together to China.

Kari is an expert on pearls and on making beautiful jewelry. Click pearls to find out more.

On to baking... Whether you are in Norway or somewhere else in the world, baking well is a "good thing".

The very first time I made apple pie, I had found a recipe somewhere and did a lot of guessing - the result was - guess what? - Disaster.

I had flour and dough all over the kitchen and I was very frustrated and discouraged.

Also, after experimenting with adding sweet cream to make it "extra" good; sprinkling a lot of sugar and cinnamon on the apples, what I made was not an apple pie - we still haven't figured out what I made.

If you have been searching for an easy a pie crust, you might want to try this no-fail crust recipe I received from Adora. It can be used for making chicken pot pies as well as for making quiche.

Recently, I wanted to bring an extra-large dessert to a get together with family and friends, I made a huge pie. I used a double pie crust recipe and lined a 9" x 13" baking pan for my favorite lemon meringue pie.

Beautiful medallions were created from excess pie crust in the shape of flower petals, leaves, and heart sprinkled them with colored coarse sugar, green for the leaves, and pink and purple for the flower petals. I baked the medallions on a separate baking sheet.

As a finishing touch, the pretty medallions were placed in the merengue topping before lightly toasting my finished creation in the oven.

Never-fail Pie Crust
Makes 2 pies with cover.

3 cups flour
1-1/4 cups vegetable shortening or butter
1 egg well beaten
5 tablespoons cold water
1-tablespoon vinegar
1-teaspoon salt

Sift flour and salt together. Cut in shortening or butter. Mix egg, water, and vinegar and combine gradually with flour mixture.

Chill pie dough in the refrigerator. Cut it into four parts; place onto a floured, non-stick baking surface or pastry board and put your rolling pin to work.

A nice benefit is that this pie dough will freeze well. So, next time you want to make a pie, your easy pie crust dough is "ready to roll".

Happy pie making! © Copyright 2020
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