I have had several requests for the pie crust I used on the horrible Shaker lemon pie. Though the pie was awful, the crust was great. Here is the basic recipe. I made a few changes which I will show you. Click to enlarge.
Using the pulse button on the processor, pulse as you add the egg and water mixture. It is ready just as it comes together.
Following are a few tips for handling pie dough. I dump the dough straight from the processor into a jumbo zip lock bag.
Then you twist and squeeze the bag until it forms a ball. This is a good way to form the dough because you don't want the heat from your hands warming it. Especially in this hot weather!
At this point you can either freeze it or refrigerate it. Often, I will make a bunch of dough and store it in the freezer like this. When I need pie dough I can just pop one in the refrigerator until it defrosts.
While the dough chills, I make the filling. I had a large late crop of rhubarb so I made strawberry/rhubarb pies. If I am making one large pie I do not pre-cook the filling. This time I was making the mini pies that I make so often so I partially cooked the filling ahead of time. All it consists of is strawberries and rhubarb and some sugar simmered until it thickens and then a tablespoon of butter is stirred in.
When it is time to make the pies, remove the dough from the frig and cut around the perimeter of the bag and peal off the top piece of the baggie. If you are making a large pie you can just flip this over on top of the pie pan and peal the plastic off. Since I am making mini pies from the round of dough to fit the small bowls.
After adding the filling, cut a circle of dough and sit it on top of the pie. Crimp the edges in. When using a juicy filling some will leak out on top. Don't worry....it just adds to the finished pie. Sprinkle the tops with cinnamon sugar.
They bake for about 45 minutes to an hour. They should be golden brown and the filling should be bubbling around the edges.
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