Anne's Pie CrustOne of life’s greatest pleasures is the aroma and taste of a big, luscious piece of Mom’s warm, homemade pie, together with a cup of fine robust coffee from Boquete. During our busy days, why don’t we bake more pies? Maybe it’s because the crust seems so difficult to make. Maybe we think it will turn out tough or soggy, or we think it won’t be able to roll out easily.

For me, it was all of the above and it just took too much time - until David’s sister Anne brought forth her “easy as pie”, “never-fail”, “super-dooper” pie crust recipe that includes an egg and vinegar, yes vinegar! Last year, I made pumpkin pie with Anne’s pie crust, and last week I made Fudge Pie with Anne’s crust and it was really decadent! Here are Anne and Squirt’s recipes.

ANNE’S PIE CRUST

Wisk 4 cups flour, 1T sugar and 2t salt in a large bowl.
Add 1 3/4 cup vegetable shortening with a fork
Beat 1 T vinegar, 1 large egg and 1/2 cup water in a small bowl.
Combine with a fork and divide into 4 portions, shape each portion into a round patty, wrap separately in ClingWrap and freeze the patties.

The fun part of making a pie is putting it all together and with Anne’s recipe it actually becomes a pleasure. First, I take out a patty from my freezer and while it’s thawing, I decide what kind of pie to make by visiting my favorite foodie sites or researching my specialty cookbooks. A trick I learned from Rachel Ray is to always have ingredients on hand to make my favorite dishes, so I have lots of pie filling possibilities in my pantry.

Any time you feel like making Squirt’s Fudge Pie, defrost a patty, roll it out between two pieces of waxed paper, transfer the crust to a pie plate and bake at 350F degrees until slightly browned. Fill it Squirt’s recipe and bake as below.

SQUIRT’S FUDGE PIE

10 tablespoons (! 1/4 sticks) butter, melted
2 teaspoons vanilla extract
2 eggs, slightly beaten
1 cup sugar
4 tablespoons all-purpose flour
1/4 teaspoon salt
6 tablespoons unsweetened cocoa powder

The oven should be 350F degrees. Melt butter in a large microwave-safe container in the microwave. Cool slightly and add vanilla and eggs, and mix thoroughly. In a separate bowl, stir together with a fork sugar, flour and cocoa powder. Add dry mixture to the butter, vanilla and egg mixture and mix thoroughly. Pour mixture into baked pastry shell and place in oven. Bake for about 30 minutes, or until the center seems gently set. It should give a little when you touch it and should not be liquid. Let pie cool and spread with unsweetened whipped cream, if you wish.

Anne and Squirt met each other during Anne’s visit to Boquete last month. What a team!
Find these two recipes and more in the all new “Boquete Gourmet Community Cookbook”, available next week.
Cora