Monday, October 21, 2013

Grandma's Pie Crust



Grandma taught me how to make pie crust one afternoon many years ago.  Her recipe is almost identical to one that I found from the 1830's in a book dedicated to American pioneer village recipes - or receipts - as they called them back then.  Her simple recipe is also now called "Old Time Pastry" in modern cookbooks.

1 cup Crisco (lard, I use Tenderflake)
2 1/2 cups flour
1/2 teaspoon salt
7-8 tablespoons cold water

In large mixing bowl, cut lard in with flour (Grandma used her hands to 'rub' the lard in with the flour, as I still do) until well blended.  Mix in salt.  Slowly add water until dough forms a soft ball.  Adjust amount of water until desired consistency - in other words, sometimes you'll need a little more or less.  Place on floured surface and roll out large enough to cover pie plate with a little hangover.  Trim for open pie or repeat to make top layer.