I can't get enough Pie

Remember those hostess individual fruit pies? I loved them when I was little.

Well, I haven't had them in forever, and I figured they can't be that hard to make, right?

What I did was make the dough (see recipe in an older post below), and cut into circles. I then did an apple filling, but there are so many options! Place the filling on the dough and fold over, crimp, and add slits on the top (just like you do on a regular pie). Bake as directed, and right after they come out of the oven and are hot, pour a glaze (mix powdered sugar and milk together) on top. Serve cold. They are the best two days after baking.

It's not you, it's the crust

I LOVE to make pies, but I've decided that my pie making skills are really only mediocre and my crust making skills are the only thing that saves it. This recipe is not too flaky, or dry, and you always wish there was more of it!

2 pie crust:

2 1/2 cups flour

1 cup crisco butter shortening

1 tsp salt

1 egg

1 tablespoon vinegar

1/4 cup cold water

Beat egg, add vinegar & water. Mix (with pastry cutter) flour, salt, and shortening separately (will be crumbly). Add all together and continue mixing with a pastry cutter (will get thick). Work with hands a little bit and mold into a ball. Divide dough in half, roll out onto floured surface and place in a 9" pie dish.

You can either make two pies, or one with the crust on top and on bottom.

ENJOY!

Hint: make sure your working surface is cool.