"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Elsie's Pie Crusts (two versions) Recipe

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This recipe for Elsie's Pie Crusts (two versions), by , is from The Poe Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dianne Poe Pickett

Category:
Category:

Ingredients:  
Ingredients:  
For the pie crust with oil:
2 c. flour
1 tsp. salt
½ c. oil
¼ c. water

For the pie crust with vinegar:
1 ½ tsp. distilled white vinegar
½ c. milk
2 ½ c. all-purpose flour
½ tsp. salt
¾ c. Crisco

Directions:
Directions:
For the pie crust with oil:
Beat oil and water.
Pour into flour and salt.
Roll out dough between wax paper.

For the pie crust with vinegar:
Stir the vinegar into the milk and let stand at room temperature while you prepare the dry ingredients. The milk will thicken slightly as it “sours.”
In a medium bowl, combine the flour and salt.
Cut in Crisco with 2 knives or a pastry cutter until the mixture resembles course meal.
Drizzle the soured milk over the pastry while tossing with a fork to moisten.
Divide pastry mixture in 1/2 . Roll dough into a ball. Roll each ball out between wax paper.

For both versions:
Place pastry into pie pan, paper side up.
Peel off paper and fit dough into pan, pressing together any area that comes apart.
Flute edges.

Makes double crust. For fruit pies, bake for 10 minutes at 450° then lower to 350° for the remaining time.

For a single pie crust, bake in a hot oven (450 °) for 10-12 minutes or until golden brown.

Personal Notes:
Personal Notes:
This is from Elsie Dennison Winkler’s Recipe File. Elsie is the mother of Wilma Poe.

 

 

 

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