Perfect Pie Crust

Wow, how time flies. I can’t believe finals are coming up! One of my finals was replaced by a 10 page essay on a nature experience of my choice. At first I wanted to do something on the effects of electromagnetic radiation on water, but later I decided to determine the health of a local river by determining the biodiversity of the macroinveterbrates living in different locations along the river. The day I went out to gather out the species it started pouring and getting dark, but I fearlessly went on. Why you ask? Well just between you and I my ten page paper was due the next day. As I started working I had the strangest feeling I was being watched.

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I heard leaves crunching and whipped by head around to look right in the eyes of…

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a curious horse.

Isn’t he cute 🙂 To make a long story short I finished my essay after a long and obviously enjoyable all-nighter.

After a crazy work and school filled week we headed up to Salt Lake to visit one of my favorite malls.

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City Creek!

It’s a beautiful mall that has an actual creek running through it with great stores like Tiffany & Co., Nordstrom, and Michael Kors.

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Best deal of the night was at H&M where I bought an olive fur coat for only $20 (normally $80)!

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The temple was breathtaking with all the sparkling christmas lights.

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and don’t even get me started on the capital building.

Now my recipe for the PERFECT pie crust. Last week I gave two pumpkin pies to my neighbor for Thanksgiving,  she called me back and told me that my pumpkin pie was the best she had EVER had. Spinach pie also tastes wonderful with this crust.

Perfect Pie Crust

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2 1/2 C pastry flour
3/4 Tsp salt
3/4 C shortening
8-10 Tb ice cold water (1/2 C plus 2 Tb)

Whisk together flour and salt in a bowl

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Cut in shortening with a pastry blender until pea sized clumps form.

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Sprinkle 6 Tb of cold water of the bowl, toss with a fork. Add the rest of the water spoonful at a time, pressing to the side until moistened.

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Divide dough in half and gently form two balls.

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Lightly flour a your surface and roll our the balls to form a 12 in circle.

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Fold in half and unroll over pie plate.

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Trim the edges so there’s only a one inch overhang.

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Using the pointer finger of your right hand and the pointer and thumb on your left hand press in the dough towards the opposite fingers forming a ridge.

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Cool in the fridge for at least an hour before filling.

*CRUST TIP: Cover edges of pie crust with aluminum foil for the first half of cooking and then remove to ensure your crust never burns!

Happy Pie Making!

Love,
Kelsey

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