Quote Originally Posted by Disastercat View Post
She Wolf,
Do you have any good methods for getting the crust to stay crisp when using canned or frozen, pre-made pie filling? I know that baking it first helps, but I wasn't sure if it should be baked all the way or just part way.

Thanks,
DC
Yes, bake it only half way and make sure to poke a few holes in the bottom with a fork. Don't worry, your filling wont leak out, well just a tad. Only enough to seal the hole shut lol. But those little fork holes help a lot.

I don't use bought pie crusts but use the one my great granny, granny, and mom use. Here it is:

Mom's Pie Crust

6 cups flour (any will work fine)
1 tsp. salt
2 cups lard
2 beaten eggs
2 tsp. vinegar
2/3 cup cold water

Mix flour, salt and shortening. Mix liquids and then add to flour. Mix only enough to blend ingredients. Makes 2 double crust pies. Keeps in the fridge for one month and in the freezer 6 months.

Now...you can halve this and it will work just fine. for that you will need:

3 cups flour
1/2 tsp. salt
1 cup lard
1 beaten egg
1 tsp vinegar
6 TBS cold water

Mix as above.

You can use this for ANY pies.

She