Arwen asked me for my secret to making pies...well, it ain't no secret. I tell anyone who will listen. I've posted the recipe and my tips below...but like anything Arwen, it just takes practice.

I learned how to do this by making apple pies for Christmas presents while I was in college. I had no money and my college boyfriend’s family had a defunct apple orchard outside of Exeter NH. We gathered all the ‘falls’ and brought back 7 or 8 paper grocery bags full of them, every year. That makes a LOT of pies.. so I got really good at it, if I do say so myself.
I always use glass plates if I can and have several that I have bought at yard/garage sales. I put my marble rolling pin in the freezer the night before. I use a Pampered Chef crust protector and pastry blender. I have had the same cloth for rolling out the dough and only wash it once a year right after the holidays. (FYI, Flour and shortening don’t go ‘bad’. And if you wash it yearly, you get better results from your cloth.) I’ve always used this recipe and this is for a two-crust pie. I usually end up with leftover dough and make little tarts with jelly/jam out of the remainder. It’s a basic Betty Cr*cker recipe and here’s the link.
http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=35279Two-Crust PieMix 2 cups flour and 1 teaspoon salt in medium bowl. This is my secret right here: Cut in 1/3 cup plus 1 tablespoon
regular shortening and 1/3 cup plus 1 tablespoon
butter flavored shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with 4 to 6 tablespoons cold water (
I fill a glass with ice cubes and water before I start), 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface.
(Think large hockey pucks.) Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Roll one round on lightly floured surface, using floured rolling pin
(I use a marble rolling pin that I put into the freezer the night before), into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
(I roll the dough onto my rolling pin, works for me.)Spoon desired filling into pastry-lined pie plate. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Continue as directed in pie or tart recipe.
Making a pretty pie crust edge would be my next class. I think I will save that for another day.
♥Pam