Tis The Season for good pie crusts
GrandMa and Mama made great pies big pies. They were a major part of most summer dinners and especially Thanksgiving, and Christmas. My wife has got into the habbit for a very ling time of buying pe...
Forum Discussion
I have a family of'pieface', the preferred birthday cake is pie. Mom used lard and less flour, but I have good luck with Crisco, and use an old fashioned hand pastry blender.
Make sure your hands are warm. Don't play with the crust too much or it will get tough. Here's what I use...
2C sifted flour
1 tsp salt
1/2 tsp sugar
1/2 tsp baking powder
1/2 C Crisco (cold)
Blend until consistency of cornmeal. Sprinkle with cold water and gently push to side of bowl. It takes 3 to 5 tbsp for it to hold together, but not so much it gets sticky. Divide in half. Let sit 30 minutes or so. Now the more you play with the dough and the more flour you use, the tougher the crust. Flour board. Flour rolling pin. Lightly flour the half dough patty. Gently roll, almost more of a push than roll, in each direction. Turn once. Roll until big enough for the pan.
After you have put together the pie, roll out remaining crust. Sprinkle with sugar and cinnamon. Use your fingers to roll this up. Cut into 1/2 inch slices. Bake with pie for first 15 minutes.
I have better luck with a heavy aluminum pie tin. Most of Mom's recipes bake at 425 for 15 minutes, then reduce heat ( mostly fruit pies).
I would bet the recipe came from my Grandmother who worked in a bakery around 1900.
Make sure your hands are warm. Don't play with the crust too much or it will get tough. Here's what I use...
2C sifted flour
1 tsp salt
1/2 tsp sugar
1/2 tsp baking powder
1/2 C Crisco (cold)
Blend until consistency of cornmeal. Sprinkle with cold water and gently push to side of bowl. It takes 3 to 5 tbsp for it to hold together, but not so much it gets sticky. Divide in half. Let sit 30 minutes or so. Now the more you play with the dough and the more flour you use, the tougher the crust. Flour board. Flour rolling pin. Lightly flour the half dough patty. Gently roll, almost more of a push than roll, in each direction. Turn once. Roll until big enough for the pan.
After you have put together the pie, roll out remaining crust. Sprinkle with sugar and cinnamon. Use your fingers to roll this up. Cut into 1/2 inch slices. Bake with pie for first 15 minutes.
I have better luck with a heavy aluminum pie tin. Most of Mom's recipes bake at 425 for 15 minutes, then reduce heat ( mostly fruit pies).
I would bet the recipe came from my Grandmother who worked in a bakery around 1900.
