"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Edith's Pie Crust Recipe

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This recipe for Edith's Pie Crust, by , is from Grandmother to Grandaughter Cook Book By Erin Marie Jacquot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edith Marie Dameron, Wolverton - Richmond, CA - Date Unknown
Added: Saturday, December 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
MEASURE:

2 CUPS SIFTED FLOUR
1/2 TEASPOON SALT

ADD TO FLOUR:

1/2 CUP WESSON OIL
1/4 CUP MILK

Directions:
Directions:
MIX WELL WITH FORK.

HAVE READY TWO SHEETS WAX PAPER AND ROLLING PIN.

DUMP MIXTURE ON 1 PAPER - SQUEEZE SLIGHTLY TO FORM BALL - PUT 2ED PAPER OVER IT AND ROLL TO NEEDED SIZE OF PIE PAN.

PLACE IN PIE PAN AND FILL WITH CHOIC OF PIE FILLING.

DOUBLE RECIPE FOR TOW CRUST PIES. mAKE SURE YOU MAKE CUTS IN TOOP CRUST TO RELEASE STEAM.

EXCESS CRUST CAN BE PUT ON COOKIE SHEET AND BUTTERED, SUGARED, AND PUT CINNAMON TO MAKE A TREAT FOR ALL.

Personal Notes:
Personal Notes:
THIS IS THE BEST PIE CRUST YOU CAN MAKE. COMES OUT REAL TENDER AND BAKES UP REAL GOOD. EDITH SWORE THAT YOU COULD NOT USE ANYTHING BUT WESSON OIL. I HAVE USED THIS RECIPE FOR YEARS. WESSON OIL IS THE BEST. SLM

 

 

 

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