派是我最喜欢的甜点之一。但它必须有一个好的外壳。和杰出的地壳，事实上。You can thank my mom for making me such a pie snob.她制造the bestpies!I guess everyone likes their mom's food best.But really,我觉得我妈妈在做馅饼时有一种特殊的感觉。顺便说一句，我母亲结婚前是阿米什人，以防你不知道。这可能解释了她为什么做得这么好。When I was a kid she used to make pies nearly every Saturday.For Sunday lunch,presumably.But the sweet reality was that we often had a slice of pumpkin pie for Sunday breakfast.Shhh!Don't tell anyone!😀 It wasn't just at holidays,either.
I spent Thanksgiving with my sister this year,and
weshe made some pies for their Thanksgiving church supper,so I took the chance to photograph a recipe with someone else doing the cooking.这很有挑战性，例如，拍下你自己揉面团的照片。😉 It was fun watching her.She can whip up pies faster than anyone I know.Except maybe my mom.我是说，she (my sister) made probably 6-7 pies in less than an hour.
把鸡蛋和醋放进量杯里。Beat the egg a little with a fork.
将水/鸡蛋混合物倒入面粉混合物中，and gently mix.
面团在鸡蛋/水里混合时会有一段时间看起来太湿。事实上，it will seem like the water isn't going to all get mixed in,但再混合一下就好了！如果你加上了全部的缩短量，it won't hurt it to mix it.Rest assured – you want it a bit sticky.It makes better pie crust.
当水全部混入时，面团还是很粘的，但没关系。你需要用大量的面粉把它碾出来，to keep it from sticking.If you don't use it all immediately,just put it in a plastic bag or tightly sealed dish to keep it from drying out.It keeps in the fridge for up to a week just fine.Just remember to let it come to room temperature before rolling it out.Note: I use real,我的馅饼皮用的老式猪油。You can find it in Walmart in 1-lb chunks,which is really handy for this recipe.它能做出非常脆的硬壳。但是你可以用蔬菜起酥油，butter,或任何固体缩短，really.不同的种类产生不同的结果，所以要注意。
- 2 cups (1 lb) shortening
- 2 tsp salt
- 1 Tablespoon vinegar
- Mix flour,盐，而且缩短得很好。
- Put egg in measuring cup,用叉子打-加醋，加水。
- Add egg mixture to flour mixture.
- 铺开，using generous amounts of flour to keep from sticking to counter.
- Makes 2 double crusted pies,或5个单层外壳。
- Can freeze unbaked pie shells.