How to: make perfect PIE CRUST

B loves pie. He really, really loves pie. As a matter of fact, if you ask him what the most feminine quality a woman can posses, he would probably tell you that it would be to make a killer pie (but that's mostly to get out of helping on the process).

Well, if there is one thing that I canNOT stand to make, it's pie crust. It is finicky, touchy, picky and delicate. But, I do think making a beautiful pie is an art, a challenge and almost patriotic (what's more American than Apple Pie?). My friend Leslie shared the secrets to amazing pie crust and while I still hate making it, at least I'm proud of the finished result (I just wish the photo was scratch and sniff). Here we go:

Recipe (the same as mom's, but add the water 1 Tbs at a time):

1 cup flour

1 tsp salt

1/3 c + 1Tbs shortening

Ice cold water 1 Tbs at a time

425 degrees, 40-50 mins

1)First combine flour, salt and shortening and mix it with a fork until it forms into pea-sized lumps (don't use your hands to mix it and don't over mix it).

2)Next add the ice cold water 1 Tbs at a time. It usually ends up being around 3 Tbs or so. You want the water to be ICE cold (with ice cubes floating in it) and the dough should barely hold together. This is key-- don't add too much H2O, otherwise it won't be flaky and delicious.

3) Roll the dough between two pieces of wax paper-- this makes transfering it so much easier and you don't have to add any extra flour. When its flat enough, peel the wax paper off the top and place pie dish face down and centered on dough, then flip over.

Cut off excess, but leave a little hanging over the edge of the pie dish to fold under first, then press with your fingers or a fork to make the edges real perty.

SAVE the excess and make tarts!

Roll them out, fill with jam or berries,

press with a fork and bake them along with the pie for 15 mins (the pie will cook for another 30mins).

Roll them in sugar and enjoy! I like these almost more than the pie. WARNING: jam will be the temperature of boiling magma when removed from oven. If you absolutely cannot wait until they cool, you won't be able to taste for a week (not that I'm speaking from experience).