"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

Barb's Pie Crust Recipe

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This recipe for Barb's Pie Crust, by , is from Descendants of the La Crosse Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barb De Villers
Added: Thursday, July 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 c all purpose flour
1 tbsp powdered sugar
1 tsp salt
1 c shortening
1/3 c ice water plus 1 tbsp

Directions:
Directions:
Combine flour, powdered sugar and salt. Using 2 knives or pastry blender, cut the fat into dry mixtures. As you work, periodically stir dry flour up from the bottom of the bowl and scrape clining fat off pastry blender or knives. When you are done, some of the fat should be pea size.

Drizzle 1/3 c plus 1 tbsp ice water over the flour/fat mixture.

Using a rubber spatula, cut with the blade side until mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side of the spatula. If the balls of dough stick together, you have added enough water, if they do not, drizzle over the top 1-2 tbsp ice water. Cut in the water if necessary.

Divide dough in half. Press each half into a thick, flat disk and wrap tightly in plastic. Refridgerate for at least 30 minutes, preferably several hours or up to 2 days.

Personal Notes:
Personal Notes:
The very best crust is best reserved for covered fruit pies. Prepare pie crust substituting 1 c of cold or frozen lard.

A brushed egg white over pie crust makes a golden crust. May dust with sugar or cinnamon and sugar for some pies.

 

 

 

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