It's All in the Crust for a Great Apple Pie

This is Nanette’s incredible apple pie recipe. Making pies was thought to be an art in Nanette’s house as a child. She and her sister Suzanne would countless spend hours in the kitchen with their mother perfecting a great apple pie crust. Nanette’s mom wanted to be sure that she would always be able to bake a delicious pie. And believe me—she does!

First, this is how Nanette’s mom taught her how to make a wonderful pie crust. Tomorrow we’ll tell you how to create the filling.

Makes 2 Pie Crusts (9-inches each) for 1 Double-Crust Pie

Ingredients:
2/3 cup plus 2 tablespoons shortening
2 cups all-purpose flour
1 teaspoon salt
4-5 tablespoons cold water

1.) In a bowl combine flour and salt. Using a pastry cutter or two knives, cut in shortening until particles are the size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all the flour is moistened and pastry almost cleans the sides of the bowl; add an additional 1 to 2 teaspoons water, if necessary.

2.) Divide pastry in half and shape each half into a flattened round. Place one round on a lightly floured cloth-covered board and, using a floured or stocking covered rolling pin, roll out a 11-inch diameter (2 inches larger than inverted pie plate). Fold pastry into quarters and place into pie pan. Unfold and press firmly against bottom and sides of pan. Add desired filing mixture.

3.) Roll and fold second crust. Place over filling and unfold. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal. Flute edge with fingers or a fork. Cover outer edge of pie with a 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.