Tonight, I finished up a quick pie while I was boiling some maple syrup. I made enough dough for 4 pies, but only took the time to finish one. The rest I put in wax paper in the refrigerator to deal with tomorrow. I have to say, I finally read the tips in my Pillbury cookbook. I made the best crust I've ever made. The secret ( promise not to tell) was chilling the shortening. It made a much flakier crust. The recipe is:
4 cups flour ( I used my mixture of white whole wheat pastry flour and all-purpose flour.)
2 tsp. salt
1 1/3 cups shortening
Enough ice cold water to make it dough
Mix the flour and salt. Cut in shortening. Add ice water, 1 tbsp. at a time tossing with a fork until your dough is moist enough to stay together, but not too moist and sticky. Divide into 4 equal parts. Roll out big enough to fit your pan. Bake at 450 F for 9 mins.
I used a bulk pudding mix I found at Fountain City Acres, the local Amish store, to make the filling. It wasn't as chocolatey as the packaged and its color wasn't nearly as dark. With the prepackaged, the layers are more distinct. The first layer is just the pudding. The second layer is a mixture of pudding and Cool Whip. The third layer is just Cool Whip. My family loves this pie! They make short work of it. It's a quick dessert that almost everyone enjoys.
