Humid, sunny, mid-summer- In the last weeks of July, the county fair is in full swing. Ferris wheels, fried pickles and other unpalatable foods, children playing tag underfoot, fuzzy white rabbits awaiting their fate to the next winner of a darts game, wafting scents of elephant ears, funnel cakes, and (ahem) carnies.
At the county fair there is a woman, whom I’ve dubbed “Betty Crocker,” who annually wins cake and pie competitions. Her cakes are out of this world delicious. In fact, she created my high school graduation chocolate-peanut butter cake. I was a bit jealous until 2 days ago, when I decided that rather than trying to beat her, I should join her.
Here’s her recipe for a pie crust. A winning, perfectly flaky, couldn’t be simpler, supercalafragalistic pie crust. Try it and you’ll love it!
Heaven-sent Pie Crust Perfection *double crust
Laura Schulze’s ingredients with my technique
2 c. flour
1 t. salt
1/2 t. baking powder
2/3 c. Crisco I used cold shortening
1 T. oil
4-5 T. milk
In stand mixer with beater attachment, combine dry ingredients. On low, add in Crisco, oil, then milk. Turn up the speed a few seconds until it forms a ball. Turn off mixer, divide in half, and refrigerate or freeze until ready to use.
Here are a few photos of my creations b4 blogdom began