Grandma Collins' Pie Crust Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups flour
1 tsp salt
3/4 cups Crisco
5 Tbls COLD water
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Directions: |
Directions:Combine flour and salt in mixing bowl; cut in Crisco with fork or pastry blender until mixture is fairly course. Sprinkle in 1/3 of water into 1/3 flour. Do three times. When all water has been added, work into a big ball (after stirring together). Cut ball in two. Then on a lightly floured board, roll dough into a circle 1 1/2 inches larger than the pie pan. Ease into pie pan; add pie filling. Roll other half of the ball the same way as you did the first one. Cut vents for steam; fringe closed. Preheat oven according to recipe. Sprinkle water or sugar on top of pie (optional).
For single crust, use 1 1/3 cups flour, 1/2 tsp salt, 1/2 cup Crisco and 3 Tbls water. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: This was Grandma Collins' signature recipe-her pies were second to none, and the crust was the key to perfection! I never mastered her technique-we would make these crusts standing side-by-side but hers always came out much more light and flakey. It was in her ability to form the crust without overhandling it, and that came from a lot of practice (and that came from Grandpa's love of her pies!)
My copy of this recipe is in Jessica's handwriting-very precise printing and I am assuming that she was taking this down from Grandma directly as there are some adorable misspellings. It makes me smile every time I look at it. I picture her sitting at Grandma's table, carefully writing down each ingredient and instruction, trying to be so exact. Thanks for this keepsake, Jess.
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