I brought three pies I had made earlier. They were prepared to help the girls choose which kind of pie they would like to make: Chocolate Cream, Apple Crumb, and a Fruit Pie that had a pastry top, which was a Peach, Cherry, Apple Combo. Of course we ate them too, but the point was to illustrate the different ways you could use your crust in making a pie.
There were only five girls in attendance. The small number was why I braved such an undertaking. Barb Kellogg their Young Women's President was a great gofer for the evening. In spite of her being busy helping me stay on track with our limited time, she made a pie too.
I'm on a roll with more pie crust in hand. Any suggestions you Lurkey-Loos?
"Or maybe I'll just make another one."
My Pie Crust Recipe
(I got this recipe at a Tupperware Party when we lived in Provo, Utah back in 1976.)
2 1/2 cups flour
1 cup shortening
1/2 tsp. salt
1/4 cup cold water
1 Tablespoon vinegar
With pastry cutter blend flour, shortening, and salt. I eventually use my hands to make sure everything is integrated. Mix egg, ice water, and vinegar together. Make a well in your blended flour and pour your egg mixture in the center. With hands, combine. WARNING: DO NOT OVER DO IT! IT'S NOT LIKE KNEEDING BREAD DOUGH! Just get the two combined. It should be ready to roll.
This recipe makes 2 single pie crusts and is easily doubled.