Queen Shafer's Pie Crust

Once in a rare while you meet someone with a completely earned sense of self-importance. If you are lucky enough to meet Queen Shafer, who rules over Starkville, Mississippi and its pies, you'd better come hungry. This self-coronated genius of both quiche and crustie is the mother of a great friend of mine. She makes the mother of all pie crusts. She shared her recipe on her blog, http://www.piecrusts.wordpress.com/ and I quickly assembled the pieces for the pie. She swears by White Lily flour- check. She uses a pastry blender and, with my love for recipe-specific cooking equipment, we can give that a check, check, check. I assembled the ingredients and prepared to begin.

Assembled ingredients. Water for personal endurance.

The blending went well, probably because I put both my back and heart into it. I left it to chill in the fridge for a while, it being another 83 degree May day in Atlanta. I rolled the dough out, and honored it with an old chicken pot pie filling. Everything came out great- the crust was as tender and light as she had promised and, with the exception of a little sticking around the edges, that pot pie flew off the plate. That's one more off the list! Man, that feels good!

Thank you Queen Shafer for sharing your lovely recipe. I'll be making your tasty little fruit filled Crusties with it next.

Red Beans and Ricely Yours,

Charlene