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PIE CRUST Recipe

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This recipe for PIE CRUST, by , is from The Smith Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joanne Smith

Category:
Category:

Ingredients:  
Ingredients:  
7 cups flour
1/2 lb. butter
1 lb. lard
2 tsp. baking powder
1/2 cup brown sugar

Beat 1 egg with a fork and add:
1 tsp. vinegar, Then fill with:
1 cup cold water

Directions:
Directions:
Cut the butter and lard into the flour, baking powder and brown sugar mixture. Mixture should be like crumbly oatmeal. If it is too rich, the crust will break when you roll it. Use a bit more flour if needed and use your hands to work it in. (I like to use disposable gloves).
--You don't have to use all of the dough at once, but the remainder should be refrigerated.
--You can use 2 cups of the crumb mixture for a double crust 8" pie. Add enough of the water- egg
mixture to moisten and divide in half. Don't worry if it is sticky as you can work a little more flour in as you roll it out. Roll out each half on a well floured board until big enough to fit your pie plate. Try to avoid stretching it as you fit it into your pie pan.
--Put your filling in and moisten the edges with the water-egg mixture or just plain water. Then cover it with your top crust. Flute the top and seal edges by pressing all around with a fork or use your fingers to press and squeeze the edges together. Trim any excess before baking.

Number Of Servings:
Number Of Servings:
4 double crust pies
Preparation Time:
Preparation Time:
30-45 minutes
Personal Notes:
Personal Notes:
I learned to make this recipe while working at The Prairie Oasis. My friend, Swan made all of the pies that were served there.

 

 

 

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