My grandmother was famous for her apple pie. It had the perfect balance of tart apples and sugar, a hint of cinnamon, and an impeccable, flaky crust. A lot of people are intimidated by the mere thought of making a pie crust. It’s not so hard, if you know a few tricks. And once you get the crust down, making pies of all sorts will be a piece of cake! I mean…pie!

For the crust you will need:

• 2 c. flour (unbleached white or a blend of white and whole wheat pastry flour)
• 1 tsp. salt
• 2/3 c. Spectrum shortening (100% non-hydrogenated)
• Cold water as needed

First, sift flour and salt in a bowl. Add non-hydrogenated shortening and work it in with your fingertips. Gently pinch the pieces of fat into the flour until all the fat is worked in, and there is a uniform consistency.
Next, add cold water, about a tablespoon at a time, until the dough is wet, but not sticky. Here is where experience, judgment, and humidity come into play. Too much water and the dough will be a sticky, unworkable mess. Too little and the dough will fall apart when you try to roll it. It is also important not to overwork the dough, or it will become tough instead of flaky. My best advice is to touch the dough as little as possible. Even act a bit disinterested!

Now you are ready to roll. Flour a clean counter top or large board. Rub some flour on the rolling pin. Divide the dough in two pieces, one slightly larger. Start with the big one, make it into a ball, and put it at the center of your board. Flatten it slightly, and begin to roll it with the pin. Always roll in one direction from the center out, lifting the pin at the edge of the crusts to create a little backspin. Check as you go that the dough is not sticking to the board. Sneak a little more flour underneath, if needed.

Once the dough is the right size for your pie plate (it will be about 1/8 inch thick), roll it loosely onto your rolling pin, for transfer to the pan. Unroll the dough off of your pin, and onto the pie plate. Gently form the dough to the pan with your fingers.

Fill the pie as desired. Wet edge of crust with water. Now begin rolling out the second lump of dough. When this is rolled to the correct size, fold it loosely in half. Make 6 small cuts along the seam. Fold in half again, and make 3 cuts along the new seam. Lift and transfer to cover pie. Position and unfold, crimp edges with a fork or your fingers.
Don’t fret if your pie does not look perfect. Each pie has its own individual character, and that is the sublime beauty of a homemade pie.

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