"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for PIE CRUST, by Maryann Donlon, is from HACKETT FAMILY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
MIX WITH COLD WATER ENOUGH TO FORM A BALL. ROLL OUT. SHOULD BE ENOUGH TO DO 2 9 INCH PIES BOTTOME AND TOP AND HAVE A LITTLE LEFT FOR PIE CRUST WITH BUTTER, SUGAR AND CINNAMON ON IT. IF BAKING A SINGLE CRUST FOR CREAM PIE BAKE IN A 375 OVEN UNTIL REALLY BROWN.
GRANDMA TAUGHT ME TO USE 1 CUP OF FLOUR TO 2 TBSP OF LARD; AND COLD WATER; SHOULD DO 1 9 IN BOTTOM CRUST.
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