THE PERFECT PIE CRUST

This is the time of year when folks thoughts turn to apple pies, mincemeat pies, tarts, pumpkin pies, cookies, pies, and more pies!

The ones you find in the grocery store leave an awful lot to be desired in the way of flavor and flakiness in the crust. The crust on a pie should be more than just a carrier for the filling.

                                                                    Our licensed bakery receives many compliments on our flaky, tasty pie crusts and of course requests for the recipe. So here it is. Follow it to the letter for the

                                                        THE PERFECT PIE CRUST

• 6 cups of white flour
• 2 cups of canola oil
• 1 cup of warm water
• dash of salt (optional)

Mix everything together just until it all holds together. Cover with plastic wrap so it doesn't dry out.

On your rolling surface, lay out plastic wrap - usually two sheets overlapping slightly will be wide enough to accommodate the rolled out pie shell.

Take a good handful of the dough and place on plastic wrap. Cover with saran wrap. (Very important) Roll out to larger than the size of your pie pan. You can check this by inverting the pie pan over the dough. If there is a couple of inches showing all around, then it is big enough. Strip off the top layer of plastic wrap.

Slide your hand under the dough and under the bottom layer of plastic wrap. Flip the dough into the pie pan. Don't worry if it splits anywhere because it is easily repaired.

Press the dough into the pan by rubbing gently over the plastic wrap. Remove plastic wrap. Cut the edge and if this is a single crust pie, flute it in any decorative way you like or use a fork to decorate the edge.

Fill the pie shell with your chosen filling. If this is a double crust pie, repeat the above and be sure to cut a vent for steam in the top of the pie. Flute the edges to seal.

Bake according to the recommendations in your recipe for the filling. I suggest you place a cooky sheet under the pie pan to catch drips and keep the oven clean.

Once the pie is baked you can glaze it if you like, with a brushing of corn syrup. (Only for fruit pies)

There is enough in this recipe to make 2 double crust pies. You cannot save the left over dough, you must use it all, because the oil will separate out.

This results in a tender, flaky and flavorful pie crust. It can be used for fruit pies and tarts, as well as pasties, turnovers and meat pies.