SUGAR IN PIE CRUST RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
• Place the brown sugar and butter in a mixing bowl, and beat them together with an electric mixer until creamy and very well combined, without lumps. Beat in eggs, one at a time, incorporating the first egg before adding the next one. Add the vanilla extract and salt; beat the flour in, a little at a time, and then the milk, making a creamy batter. Pour the batter into the prepared pie dish.
• Bake in the preheated oven for 35 minutes; remove pie, and cover the rim with aluminum foil to prevent burning. Return to oven, and bake until the middle sets and the top forms a crusty layer, about 15 more minutes. Let the pie cool to room temperature, then refrigerate for at least 1 hour before serving.

Steps:

• Combine 2 cups flour and salt in bowl; cut in 1/2 cup butter and shortening with pastry blender or fork until mixture resembles coarse crumbs.
• Combine cold water, egg and vinegar in bowl. Add egg mixture to flour mixture; mix with fork just until flour is moistened. Divide dough in half; shape each half into a ball; flatten slightly. Wrap each ball of dough in plastic food wrap; refrigerate at least 1 hour.
• Roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch glass pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Set aside.
• Heat oven to 350°F. 
• Combine apples, 1 cup sugar, 3 tablespoons flour, and cinnamon in large bowl; toss to coat. Spoon apple mixture into prepared crust. Dot apple mixture with 3 tablespoons butter.
• Roll out second ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in top crust. Sprinkle top of crust evenly with 2 tablespoons sugar.
• Cover edge of crust with 2-inch strip of aluminum foil. Bake 45 minutes; remove foil. Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Cool 20-30 minutes before cutting.