Anita's Mennonite Pie Crust Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 C flour
1/2 C LARD (no substitutes for best results, but can use Crisco), chilled
1/2 t salt
2 Tbs ice water
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Directions: |
Directions:In large bowl mix flour and salt. Cut shortening into the flour/salt mixture with a pastry blender OR,
measure flour and salt into a large food processor bowl and pulse a couple of times to blend. Add CHILLED lard or shortening cut into small chunks. Pulse several times until mixture looks like cornmeal.
Add water and stir in with a fork OR
pour water through tube of food processor and pulse until dough rolls to sides of bowl,
Gather dough into a ball, cover with plastic and allow to rest in the refrigerator for 10-15 minutes. Divide dough into 2 smaller balls. One at a time, press dough flat onto a floured surface then roll until it is 1 1/2" larger than the pie pan. Repeat for top crust. See notes if making a one crust pie. |
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Number Of
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Number Of
Servings:2 crusts plus cinnamon crusties |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Recipe came via Anita's cousin Dorothy Rufe who live in Doylestown, PA. It was the Histand family recipe and Sue's grandmother claimed to have helped make 12 pies every Saturday using this recipe until she married and left the farm in 1902.
HINTS: freeze lard or shortening, pop from container and cut into smaller pieces. Store frozen until ready to use. Remove from freezer about 20 minutes before pulsing.
If making a one crust pie, roll second crust at the same time. Transfer to pie pan for a second pie, flute edges, cover with plastic wrap and perhaps foil to hold the plastic in place. Freeze for future use.
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