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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pie Crust (Original) Recipe

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This recipe for Pie Crust (Original) is from Homemade Memories, 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:  
6 cups cake and pastry flour or 5½ cups all purpose flour
2 tsps. salt
1 lb. Tenderflake lard
1 tbsp. vinegar
1 egg, lightly beaten
cold water
Directions:
Directions:
Mix together flour and salt, don't shake or pat down; level with spatula or knife. Cut in lard with pastry blender. Don't cut too finely. The mixture should resemble coarse oatmeal with a few larger pieces. In a 1 cup measure, combine vinegar and egg. Add water to make 1 cup. Gradually stir liquid into Tenderflake mixture stirring constantly with fork. Add liquid slowly and only enough to make the dough cling together. Too much liquid makes the pastry tough. Gather into a small ball and divide into six portions. Wrap the unused portions and refrigerate or freeze. Roll out each portion on lightly floured surface. To ensure the pastry rolls out into a well formed circle, shape each portion by hand into a round flattened disc. If dough is sticking, chill ½ hour. For baked shells, prick with a fork to prevent puffing and bake in a preheated 425ºF oven for 10 to 12 minutes. For single crust pies, fill and bake according to your recipe. For double crust pies, place filling in bottom crust. Trim pastry flush with edge of pie plate. Cover with top crust; tuck overhang under edge of pie plate. Cover with top crust. Flute edge. Cut several vents in top crust to allow steam to escape. Bake according to your recipe. If edge of pie begins to brown excessively before filling is cooked, cover edge with strips or ring of foil. 6-9 servings.

 

 

 

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