Perfect Pie Crust

This week's recipe was shared with me by a dear friend & mentor nearly a decade ago. This pie crust is perfect for chicken pot pies, dessert pies, and more!

Mrs. Denise is my former pastor's wife from our time in Tennessee. While we were at the church and for all these years since moving to North Carolina, Denise has poured into my life... and my kitchen. My mamaw taught me how to bake things, but I never really learned to cook before I was off into the world on my own. As a young, married, new momma Denise took me under her wing and taught me how to make meals for my family from scratch. At first, I was so intimidated by this, but with her encouragement, I learned to try new things. Eventually Wednesdays became our new recipe night at our house. Those early days of learning to cook were filled with lots of new recipes, and a few mishaps along the way, but it's turned out alright and a decade later, I enjoy being in my kitchen.

I have used this pie crust recipe many times, and I am sure you will enjoy it!

Ingredients:

• 2 cups flour

• 3/4 c. crisco shortening

• 1 tsp. salt

• 1/2 c. ice water

Instructions:

• Combine flour & salt in a large mixing bowl. Whip with a fork until blended.

• Add shortening & cut into the mixture (can use two forks & separate in opposite directions) until crumbly.

• Slowly add water. (Don't let ice get into the mixture).

• Roll into dough ball.

• Cut in half.

• Roll 1 half out in circle to cover pie plate // Store the other half in freezer bag and freeze (or) wrap in cling wrap until ready to cover a pie.

Another tip Mrs. Denise shared with me was to watch Goodwill or garage sales for pie plates. Often you can find them very cheap. She recommended prepping the dough, then filling the pie plates & storing in the freezer for when you need a pie crust quickly. You can just pop it out of the freezer and let thaw on the counter for about 15 minutes before using.

Denise shares lots of tips, encouragement, and recipes on her blog at www.RefreshHer.com

Feel free to go follow her and tell her I sent you!

From My Kitchen,

Kimberly