I will admit that I have been keeping this pie crust recipe a secret for quite awhile now. My apologies. You see, it's one of those recipes that's a family recipe, which comes from hubby's very French grandfather. He's an amazing cook, and he cares for his recipes like they are his children. He gave me permission to post it, so I am.
I promise that you will never need another pie crust recipe again. You can throw all your others out and make this your fail-safe stand by. Gluten-free and non-GF alike. The differences between GF and regular are pretty minor.
Never a more light, flaky, and buttery pie crust have you eaten. I swear it on it on my mother's eventual grave (hopefully many, many years from now). It's good for fruit pies, meat pies (i.e. chicken or pork), and for custard pies. Behold, I give you Pépère's pie crust.
Pépère's Pie Crust
4 cups GF all-purpose flour (you can easily substitute in regular flour if you prefer)
1 TBSP salt
1 TBSP sugar
2 cups Butter Crisco
1 egg, plus enough water to fill 1 cup
1 TBSP lemon juice
1 egg, beaten for egg wash
Directions:
Sift and/or mix dry ingredients. With a pastry blender, work Butter Crisco into the flour. Mix until it resembles course corn meal. Make a well in the center. Pour in the remaining ingredients. Mix and fold with a fork/pastry blender until the mixtures leaves the sides of the bowl to form a ball (you may have to sprinkle in more flour to get the right consistency). Scrape the bowl and make a ball. Cover and chill for two hours.
GF-Rolling Instructions:
Cut ball into four quarters. Re-refrigerate the unused dough. Shape smaller dough into ball (do not over handle). Place between two sheets of plastic wrap. Squash into a thick circle with your hands. Roll with rolling pin to a thin 8-10 inch circle. Gently peel away top plastic wrap layer and set aside. Place the pie crust into a pie pan, plastic wrap side up, and secure to shape of pan. Gently peel away second plastic wrap. Pour in pie filling for double crusted pies, or bake at 425F for 12-15 minutes for single crusted pies.
Repeat rolling process for double-crusted pie tops. Gently press the two dough together to seal filling into the pie. Use a pastry brush to coat top with an egg wash (do not skip this step). Poke holes in the top with a fork/knife. Bake pie for 45 minutes at 350F.
Regular Rolling Instructions:
Cut ball into thirds. Re-refrigerate the unused dough. Shape smaller dough into ball (do not over handle). Sprinkle flour onto rolling mat/counter and rolling pin. Squash dough into a thick circle with your hands. Roll with rolling pin to a thin 8-10 inch circle. Place the pie crust into a pie pan and secure to shape of pan. Pour in pie filling for double crusted pies, or bake at 425F for 12-15 minutes for single crusted pies.
Repeat rolling process for double-crusted pie tops. Gently press the two dough together to seal filling into the pie. Use a pastry brush to coat top with an egg wash (do not skip this step). Poke holes in the top with a fork/knife. Bake pie for 45 minutes at 350F.
*Yields four GF crusts or three regular crusts
**Dough and finished un-baked pies can be frozen for up to six months
