Making Pie Crust

" Whoever set it is easiest I wasn't talking about making a -- press has been on the I press is one of those things that drives us crazy and actually can stop some people from making up high. Well our food experts the midwest living magazine show us that all it takes is a little practice the."

" So what I did do they show you how to make up high crest today and hopefully you can try yourself and -- practice because it's really a lot of fun. So this -- press starts with the flour and salt. In nice big ball. And then this particular -- uses both shortening and about it Simon add. Better this season six tablespoons. I'm real butter and then three tablespoons of shortening. And then I need to cut -- into the flour mixture and this is what really important I use the pastry blender for this."

" The trick it's to end up with pieces. Of butter. -- this mixture that are the size of peas. The next step. Is to. Nixon liquid so you want to. Typically. Start in one corner. At a little bit. Incorporated. PetSmart. And this slowly but it's not your usual just cold water that it had -- and lemon juice and water. And then we can finish up. With ice water."

" Wherever there's dried flowers at a little one. You know you've added enough water Quinn hit. You no longer have. Any loose flower in the bottom of the ball is that it is all kind of clump together -- me. A little balls of show. Okay now the high crest has been shaped into a ball kind of made it forming into a disk on your fired surface. I was a little -- on my own target going and the trick is to roll from. The senator idiots and don't put all your -- on the -- your -- press because second flatten it this way it's marquis and so that's ready to transfer to my -- place. One of the easiest ways to transfer it was just -- roll it up he can change -- case. Then you sit down into the place."

" You don't wanna -- it because as a base it'll pop right back happened Brad pretty. But I'll do next is tenets you wanna have about a inch. Out."

" Okay now I'm ready to -- the hedges under he just -- like this. This particular recipe. Has a generous amount. Shortening and butter and it's so in the extra nice thick crust -- just make a little easier to handle. That's violence and others did a classic finish which is where you take your thumb and two fingers. And just make this -- If you're gonna do a double -- You would leave this flat but your -- on top and then trim it and folded under. So it's ready to have -- feeling put into. And this particular press you can put any kind of fruit filling in you can -- it and add up quitting or ice cream and make a nice easy -- there. In our case we're gonna put a cherry pie -- and then put a stressful topping. Are better I'm Dianne McMillen."

" And it you want more tips on making the perfect pie crust or other classic fault -- ideas. You can check -- midwest living magazine which is on store shelves now."