SARAH JANE SANDERS 2014_SMILEY PETE_PIE-2
What can I say? My mom is the best cook I know, and this is the best, most reliable pie dough recipe I have encountered. She still comes by the bakery and inspects the product from time to time, to make sure I still know how to make them right.
Jackie Betts’ Pie Dough
• 2½ cups pie flour
• 1 teaspoon salt
• ¾ cup shortening
• ½ cup cold water
• Combine flour and salt in large bowl.
• Add shortening. Cut in with fingers in an uplifting, child-playing-with-sand-at-the- beach technique. Take your time. Aerate the flour and shortening until it resembles small peas scattered throughout the flour.
• Add water all at once. Combine just until all the dry bits hold together. Use a light touch.
• Divide into two pieces.
• Roll the first one out to fit your pie pan.
• Fill with cooled pie filling. (It can be room temperature, just not hot.)
• Roll out second piece of dough and either cut
strips to form a lattice, or place whole piece on top to cover filling.
• Pinch edges in a decorative fashion.
• Brush with egg glaze for (a golden finish); place in preheated 375 degree oven.
• Bake for 35-40 minutes or until it looks sumptuous.
• Cool until you can’t stand it any longer. Eat.