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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Grandma Josephine's Pie Crust Recipe

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This recipe for Grandma Josephine's Pie Crust is from Life with Pie and other adventures, 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:  
Wax paper - a must
Rolling Pin
2 C flour plus 1 1/2 t salt (mix together with hands or spoon and set aside)

Mix together:
1/3 C milk
1/2 C plus a T canola or vegetable oil - stir to blend
then add to flour and mix with hands quickly to form a ball.
Directions:
Directions:
Sponge counter top with a moist sponge, place down first piece of wax paper, then half piece of the dough, then the second piece of wax paper. Roll on top of wax paper with rolling pin. Gently remove the top piece of wax paper and flip the bottom piece onto a pie plate. Get it in place.

Slide or pour fruit in (see Grandma Josephine's Fruit Pie Recipe) Repeat for top crust. Some put a little butter on top of fruit and filling. Gently place on top of mounded fruit - mound it high! Cut off the overhanging dough. Crimp the edges with fingers and using a fork to poke a few holes in the top.

Makes a bottom and top piece of crust for a 9" pie. Would not try this for a 10" pie and proceed with caution without wax paper or during PMS.

If you need two crusts, do NOT double the recipe. Do it twice. Trust me. If you follow this advice, you will be fine and the crust will be a favorite recipe. If you ignore my guidance, consider yourself warned. I actually threw my rolling pin when the above was NOT followed.

Place in the oven and consider putting a cookie sheet on the rack below (but not directly under the pie) in case fruit bubbles out.

Bake at 425º for 40-50 minutes but it's not ready until you can see fruit bubbling out of a crack! This is important!
Personal Notes:
Personal Notes:
Use with Grandma's Fruit Pie Recipe. This is our family pie recipe and is used throughout the year for any fruit pie and pumpkin at thanksgiving. One of my most used and beloved recipes and the cornerstone to my baking and basically the theme behind the entire cookbook.

 

 

 

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