The Best, Flakiest Pie Crust WITHOUT Adding Water

In my quest to find THE BEST pie crust ever, I tried tips from family, friends, cookbooks, etc. I wanted something that I felt was fool-proof and EASY.

Until I decided to spread my wings and act on what seemed a likely combination, my attempts failed miserably. Hence, my "water free" pie crust was born!

That was 18 years ago and it still makes my heart smile to hear my sister say my crust is the best she's ever had. That's very significant to me since she's a professional chef and oh, so hard to impress!

Along those same lines, she avoids my "secret" ingredient like the plague yet still oooh's and aaah's with each morsel. And, yes, she knows it's there!

This recipe makes enough for (1) 9" double crust pie or (2) 9" pastries.

INGREDIENTS:

2 cups all purpose flour
1 cube (1/4 lb.) butter softened
1 oz cream cheese softened ("secret ingredient!) **
dash of salt

** The cream cheese doesn't add any flavor.

Can be refrigerated for up to 1 week.

APPLE PIE RECIPE

Preheat oven to 325 degrees

- 2 pastry crusts
- 8-10 Granny Smith apples, peeled, cored and sliced
- enough sugar to give the apples a sweet yet tart
flavor *
- enough cinnamon to let you know it's GOOD *
- lemon juice *

* I never measure exact ingredients for this recipe. I start with a couple tbsp. of sugar, 1 - 2 tbsp of cinnamon; the "how much" decision is left solely to my taste buds. Depends on how the apples taste to me when I've got them peeled, etc. This particular brand of apple doesn't have a serious amount of variation but there are variations in how I perceive the flavor of them!

Combine apples, sugar and cinnamon in a large bowl.

Sample a slice of apple to make sure you've got them flavored just the way you like!

Add more sugar and/or cinnamon, if needed, until you're happy with what you have.

Once the sampling is complete, toss it into the pie tin, sprinkle with lemon juice...a little here, a little there, then top with the second crust.

Decorate the edges, sprinkle with sugar, vent the top by piercing with a fork and bake it in a preheated oven @ 325 degrees approximately an hour and a half.

Please take note...with all those apples, by the time you've got them in the pie tin, it WILL look like a mini volcano. You may have to get creative with the top crust! You can piece meal it, as I've often done, or, have a third pastry ready to incorporate with the other to make the end result look prettier.

I strongly advise that once the edges start to brown, place a pie ring on it. If you don't, the edge will overcook. Tastes better when the crust isn't burned!

As the pie slowly bakes, the mound WILL sink. Don't be alarmed! That's ok! As long as you're not looking for perfection and going only for the taste, you and your family will LOVE THIS PIE!

From simple to extravagant and everything in between - let your creativity soar!

With a myriad of ingredients to choose from take the bull by the horns and make the world your oyster.

If you like coconut and chocolate, make a pie using those two ingredients. And! What about a berry medley pie using blueberries, mulberries and huckleberries? YUM!

Here are just a couple ideas to get you going:

Always yummy are pies for dinner...Especially if they're homemade!

Long ago when I was taught the 'fine art of cooking', I'd watch mom add potatoes, onions and carrots into the roasting pan with a roast. Any leftovers would make a perfect pie filling. Simply freeze and use then when you're ready!

One or two might come in handy for:
-a sick friend
-an unexpected potluck
-a fund raiser for your Church or Scout troop
You get the idea!

If you have the small "pot pie" foil tins, fill them with the pastry, add the meat or veggie filling, top crust and freeze...dinner for another night :) My grandsons like quick snacks. 5-6 minutes in the microwave and they're snackin'.