Sue Conrad has been making and selling pies in Sherman, TX, for a very long time. Her pies are legendary and it's because of the crust. Her pie crusts almost taste like a cookie – buttery and perfect. I bought her cookbook this summer and am just now getting around to using it. I'm making her famous strawberry pie tonight.
For those of you about to bake a pie, try this. It's amazingly good and easy. I've added to Sue's instructions, answering the questions that I had as I made mine.
Sue's Pie Crust
(Sue says to use the exact amount called for. Don't get sloppy.)
- 1 3/4 cup flour
- 1/4 teaspoon salt
- 1/2 stick butter, melted
- 1/4 cup Wesson oil (I wouldn't substitute unless you absolutely have to since she is very specific)
- 1/4 cup buttermilk
I used my Kitchenaide mixer and it worked perfectly. Put the flour and salt in the bowl and stir it with a fork. Attach the mixing blade. Add butter and oil, blend well on low. Add buttermilk and mix well. Form into a ball.
Roll out between waxed paper – don't add any flour. (Wipe your counter with a damp cloth first to keep the waxed paper in place.) Makes one 10-inch pie shell.
Carefully put the crust into a pie pan. (This was the tricky part for me but if I can do it, so can you.) Trim the edges, add crust where you need to by pressing more into place. Make the edges pretty.
When preparing crust for cream or fruit pies, prick the bottom and sides of the crust in a few places with a fork. Bake the crust at 350 until golden brown – it took mine about 25 minutes to reach this stage.
For pies that require an unbaked crust, Sue recommends baking the crust for 8-10 minutes before adding the filling.
Sue also says to start baking your pies on the bottom rack. Move it up as the pie becomes firm.