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Aug 272013
 

Moms Pie Crust

 

This pie crust is to die for! I started using this recipe years ago when my mom gave it to me and my mom said I made it better than my sister, who is supposedly the kitchen guru! I posted this recipe many moons ago and a comment on my sight from Sharon up in Indiana prompted me to bring it back as it has a little story to go with it now!

Sharon was looking for a specific pie crust recipe from an old book named “How I Cook It” by a lady named Virginia McDonald and wanted to know if anyone out there knew of it. She had been looking for the recipe for quite a few years as she had lost her recipe book. Much to my excitement, I knew I could fulfill her wishes as I had the book. When looking up the pie crust recipe, I was even more excited to find it was very similar to the one my mom had passed down to me, so I knew how good this pie crust would be. I happily send the recipe from the book to Sharon and I got a reply back in a couple of days thanking me ever so much for finally ending her long search. She even said that she had tears in her eyes as she was responding to my e/mail! So glad I like old cookbooks and could help another lover of old recipes! Oh, I forgot to tell you, Sharon actually met the lady who wrote the cookbook when she was a young bride!

 

 

Moms Pie Crust
 
Ingredients
  • 2 cups flour
  • ½ tsp. salt
  • ⅔ cup LARD (lard is all I use for pie crusts)
  • 5 - 6 tbls. ice water
Instructions
  1. Cut flour into the lard until mixed well.
  2. Add salt and enough ice water to bring into a ball.
  3. Wrap in saran wrap and refrigerate for at least 1 hour.
  4. When you're making a pie crust try and keep the dough as cold as possible.
  5. Do not over work the dough too much, this will cause it to be tough.
  6. This will make a double crusted 9-inch pie.

 

Now, make an apple pie and let me know what you think. Enjoy………..

 

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  2 Responses to “Moms Pie Crust”

Comments (2)
  1. cooking guru

    Thanx Betty, my grandma and mom both used lard a lot and my mom told me that was why my crust was so light and tasty!

  2. Know this would be great!!! My grandmother cooked with lard, of course, and she made the most delicious cookies. She beat that lard in a wooden mixing bowl until it was light and creamy. She was a true German lady and since she was left-handed, she placed the bowl in the crook of her right arm. With her left hand and a wooden spoon/paddle, she beat and mixed the dough for all her heavenly baked goods. Oh —- such wonderful memories!!!

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