The Ultimate Pie Crust

This is my absolute favorite pie crust. I'm not saying its easy, but it is the best. (If you want easy, go make friends with Pillsbury. I do on occasion; it's OK.)

Here we go:

1. In a medium mixing bowl, stir together 1 and 1/4 cups all-purpose flour and 3 tablespoons sugar. Using a pastry blender, cut in 1/3 cup cold butter until pieces are pea-size.

2. In a small mixing bowl, combine 1 beaten egg yolk, 1 tablespoon water and 1 teaspoon finely shredded lemon peel. Gradually stir into flour mixture. (Dough will not be completely moistened.) Gently knead dough just until a ball forms. If necessary, cover dough with plastic wrap and chill 30-60 minutes or until dough is easy to handle.

3. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. To transfer pastry, wrap it around a rolling pin. Unroll pastry into 9-inch pie plate, being careful not to stretch pastry.

If you only need the bottom and are filling pie with a no-bake filling, follow directions below. If you need a pie crust for the top, repeat steps above and bake as recipe directs.

4. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Prick bottom and side of pastry in pie plate with a fork. Prick all around where bottom and side meet. Line pastry with a double thickness of foil.

5. Bake in a 450 degree oven for 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden, covering edges of pastry with foil, if necessary, to prevent over-browning. Cool on wire rack.

That's it! The Ultimate Pie Crust!

See you next week! Monday is lemon poppy seed muffins! Yum!