When Sandra Lashway, showroom manager for Clarke’s Official Sub-Zero, Wolf & Cove Showroom in Milford, MA, says that she has a “no fail” pie crust recipe to make the perfect holiday pie, how can you resist? With the holidays fast approaching, everyone is making their fresh desserts now, just days before Christmas.
Besides the recipe, Sandy says she always uses a pastry cloth and rolling pin sleeve when she rolls out the dough. Clarke Showroom Consultant Jenny Tredeau took Sandy’s advice and says she’ll never make pie any other way. “It took a task I wanted to do, but didn’t enjoy, and turned it into a breeze!” shared Jenny. “The pastry cloth and rolling pin sleeve made all the difference in my holiday pies. Now I love making them.”
So, if you’re finishing up your holiday menu, ad a pie or two for dessert. Fill with Christmas red cherries or apples or any other filling that your family loves.
No-Fail Pie Crust for 2-Crust Holiday Pie
- 2 ½ cups flour
- 2 teaspoons sugar
- 1 teaspoon salt
- ¼ teaspoon baking powder
- ¾ cup shortening
- 1 egg yolk with enough ice water to equal ½ cup
- Add to dry ingredients, stirring with a fork just until combined.
- Gather dough into a ball – divide in half
And one more Sandy Lashway pie tip: Don’t search for the newest, latest and greatest rolling pin. Sandy uses an old fashioned wooden rolling pin and likes those best for her pies.
Holiday Cooking Challenges?