Tis The Season for good pie crusts

Your pie quilt probably needs more water. You walk the fine line between quilt and tough as leather. Also when you put the dough together get your hands warm and work the dough into a smooth patty. Do this gently cause this can make it tough.

Making the dough is the easy part. Getting them to roll out nice is another story. Mine would be more appropriately referred to as "pie quilts" after piecing them altogether.

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.

Making a good flaky pie crust is becoming such a lost art:(.

Wish I'd paid more attention when my Nana was baking but yes it's the old story: you always think there is time.
Ah well and with that thunk in mind one year I decided it was time to make a pie crust that would make her think I was related to her.



2-1/2 cups AP flour (unbleached, preferable but your choice)
1-1/2 teaspoons sugar
1 tsp salt
1/2 cup (1 stick) chilled sweet butter, cut into 1/2-inch cubes
1/2 cup chilled lard or frozen Spectrum vegetable shortening,
cut into 1/2-inch cubes
5 TBs (or more) ice water*

Blend first 3 ingredients in processor. Add butter and lard; using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to bowl. Add 5 TBs ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour. You can freeze the dough for later use by wrapping in plastic followed by foil or freezer paper. Lasts for about 3 months.

*water amount depends on the humidity.

I just made an apple pie last week.
The only crust for me is the Crisco crust!! You usually find it on the can.
It is so simple, Crisco, flour, salt and water!!
I have been told all kinds of liquids to use instead of the water BUT I am hooked on the original and never found the variations as good.
I gave half of the pie to a friend who gave me the apples so in stead of me gaining the 5 lbs she gets half of that too!!

My grandma ( and I'm 72) made the best and instead of Crisco she used lard. Its the secret of a great pie crust, but not so good for you. Also, the less you work the dough, the flakier it will be.

My Mom always made her own pie crust that was wonderful. Her secret was about two table spoons of BACON grease in the mixture. Always tender and flakey.

For My sweet Potatoe pies, Publix brand has the BEST Pie Crust. they cost less