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.
No comments:
Post a Comment