|I made a fresh peach pie on 7/23/16. We had some friends coming |
the next day so I wanted to be prepared for them. I used recipes
I found in my old Betty
Crocker cookbook for both the pie and the crust.
The other trick is to take enough dough in your hand to make your bottom crust. Work the dough in your warm hands forming a disc about 5-6" large. Continue until the dough is nice and soft. The warmth of your hands is melting and softening the shortening which will in turn make it easier to roll out the crust. It also gives you a nice flakey crust.
If you are putting on a top crust, don't roll it out until you are ready for it. Otherwise, it will dry out and break when you roll it and transfer it to the pie.
|The recipe from my trusted old book. Almost 40 years old!|
|Ready for the oven.|
|And some really yummy ice-cream to go on top.|