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Gramma's Pie Crust Recipe

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This recipe for Gramma's Pie Crust is from Nana's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. Crisco
6 cups flour
1 tablespoon salt
ice water
Directions:
Directions:
Mix flour and salt in a large bowl. Cut in Crisco with a pastry cutter until all the flour is incorporated and the dough sticks together. To make pastry, put a rounded cup of dough in a bowl and add ice water, a tablespoon at a time, mixing lightly with a fork until the dough sticks together easily. Roll out on a pastry cloth and use for recipe. Stir dry dough in an airtight container on shelf until needed. Keeps well.


For fruit pies using fresh or frozen fruit:
4 cups berries, peaches, etc. mixed with ¼ cup flour blended with 1 cup sugar.
Pile into pastry bottom and add a squeeze of lemon juice and a couple of pats of butter.
Cover with crust, make slits in top, and bake first at 425º for 8 min., then 350º until it bubbles in several areas.

For apple pie omit flour. Heap peeled and sliced apples into bottom crust. Top with 1 cup or more of sugar, depending on sourness of apples and sprinkle liberally with ground cinnamon. Bake as above.

For Rhubarb Orange pie:
Use generous 4 cups sliced rhubarb mixed with 1½ cups sugar, ⅓ cup flour, and 1 Tbsp orange rind. Top with pats of butter and bake as above.
Note: Apple and Rhubarb pies take longer to bake. Make sure they bubble.
Personal Notes:
Personal Notes:
This recipe was Gramma's and she made the best pies! It makes enough for 3 double crusted pies.

 

 

 

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