Rueberry

So the pie was experimented upon, and the honey wasn't the best idea. The blueberries were fine, and a welcome addition, but the honey was just too complicated a taste and brought a smoky molasses flavor that didn't work. One unintended effect was the highlighting of the crust. I've never been disappointed in this crust recipe. It always succeeds in being flaky and light. So now I will share it with the weblog world:

3 C. sifted all-purpose flour
1 1/2 C. shortening (Crisco's sticks are my favorite)
1 tsp. salt

1 beaten egg
6 Tbsp. ice water
1 Tbsp. vinegar or lemon juice

Cut the first three ingredients together with a fork or pastry blender until pebble size, making sure to not overwork the dough. Then mix the last three ingredients and add to the first three.

The yield could be three 9" pie crust flats, but I normally make two and freeze the leftover.

I put the shortening, water and vinegar in the fridge before assembling. It is also good to refridgerate the dough between one and twelve hours before rolling it out. This keeps the fats resilient allowing them to keep the flakes of dough separate. Plus, it won't fall apart when you transfer it to the pie dish.

My belief is that the secret component is vinegar/lemon juice. It is really the only ingredient that separates it from so many other crust recipes.

As for testimonials, my parents like to tell the story of when one of my stepfather's trustys that he was supervising for the state got the crust out of the garbage that another trusty had discarded. So it is approved by work release prisoners everywhere.