The first time we made cup pies, they were apple. Delicious. So delicious. We put a crumb topping on them (really simple – just flour, sugar, and butter), for extra tastiness. And we used a homemade piecrust, which turned out perfectly.
To save time and energy, we bought Pillsbury piecrusts this time. Here’s my verdict: while infintely easier, the Pillsbury crusts just don’t taste as good, and I did that math to calculate that 14 cup pies for $2.25/box of Pillsbury crusts doesn’t quite compare to 17 cup pies for $1.50/ingredients for homemade crust.
So here’s the recipe for you. I borrowed it from my cousin Jennifer, who was given the recipe by her mom. It really is easy as pie.
3 cups flour
1 teaspoon salt
1 cup shortening
1/3 cup milk
Combine the flour and salt. Cut in the shortening. In a separate bowl, combine the egg and milk; add to the flour mixture. Stir until just moistened – do not overmix. Roll out on floured board. Makes 2 9″ piecrusts or about 18 cup piecrusts.
P.S. I want a pastry cutter. And there are pictures of the cup pies now, in the original post. Yum.