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