Award Winning Pie Crust by Guest Chef Tara

First of all, I have to give a shout out to the queen bee of pie making, Martha Edgren. She is my mom's best friend and is well known in our area for her pies as well as her cooking/baking all around. When I was 12 she taught me how to make pies at mutual, and I've been making our family's pies ever since.

So my family was over at the Edgren's house for Thanksgiving one year and my younger brother, Justin, was good friends with Martha's nephew, Ben. Boys being boys and these particular boys being about 15 years old, they got into the competitive mode. They were arguing over who could eat more at Thanksgiving. Well they ate. And ate. And ate. And then Justin puked. Then he filled up another plate of food and ate again, because hey, how can you not take advantage of a second chance of eating Thanksgiving dinner and pie?

Ingredients

2 c flour

1 t salt

2 pinches sugar

1 c Crisco (I prefer butter-flavored, but do what you must)

Scant 1/2 c cold water

1/4 t salt

Instructions

Mix first three ingredients together, cut shortening into flour mixture (I use a pastry knife) until it is uniformly the texture of cornmeal (less is more here). Pour cold water, about 2 tablespoons at a time, evenly over all and mix quickly with a fork. Shape into a ball, then divide ball into two equal pieces. Cover one ball with a towel.

Using a floured, flat napped tea towel, roll the other ball flat, evenly rolling from the center outward with a rolling pin (nonstick or silicone works best here). Be careful to keep the circle even and round as you roll. Don’t be afraid to patch, either. You will have to occasionally add flour as you roll when the dough begins to stick. When the circle becomes approximately the size of your pie tin in diameter, fold in half, and place inside the pie plate. Unfold the pie dough and adjust to fit your pie plate. Patchwork is not frowned upon.

After you have filled the pie, repeat with the other ball of dough. Place the second crust over the filling and press the two crusts together at the edge of the pie plate, sealing them to each other. Using a sharp knife, cut off both crusts evenly, slightly larger than the pie plate. Tuck the excess under the edge of the plate and crimp the edge of the crusts with your fingers in a decorative pattern all of the way around the pie. Optional: Brush egg-white over the top for a nice glossy finish. Cook until lightly browned.