Pie Feast

A couple of weeks ago, our school director announced that we would be having a Pie Feast.  Heaven on earth, I do declare!  It causes a dilemna, however - what to make?

Nuts are eliminated due to allergies, so goodbye Peanut Butter Pie (I miss yours, Mrs. Howell) and Pecan Pie.

Apple is usually my go-to, but apple and pumpkin are a dime-a-dozen these days.



Black Bottom Banana?  Maybe a little too odd to suit the kiddos.



Lemon Meringue?  I don't think I've ever done one (but that's never stopped me before).

Coconut Cream?  It looks intimidating but it's one that I like just a single piece of every now and then.

Raspberry Cheesecake Pie?  I've requested this from my mother after the birth of my last two younguns.

I'm totally undecided, but thing is certain: It Will Have a Homemade Crust!  Therein lies the key difference between a good pie and a great pie.  (I can guarantee no one finishes up their Pillsbury-bottomed slice and thinks, "Wow, that was good crust!").

Here is my favorite recipe straight from the hills of Appalachia.

Foolproof Pie Crust

4 c. plain flour

1 3-4 c. shortening

1 T. sugar

2 t. salt

1T. vinegar

1 egg

1/2 c. ice water (straight from fridge)

With a fork, mix the first four ingredients.  Separately mix remaining ingredients. 

Combine the two until all are moistened.  With hand, mold dough into a ball. 

Chill at least 15 minutes before rolling into desired shape.

Yields 5 single-crusts (unused crusts can be frozen).