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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Dorothy Smyntek's Pie Crust and Crumb Topping Recipe

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This recipe for Dorothy Smyntek's Pie Crust and Crumb Topping is from The Novak/Horbett Family Cookbook, 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:  
Crust:
1½ cup flour
½ tsp salt
¼ lb lard, soft
4 – 6 tbsp cold water

Crumb Topping:
¾ cup flour
½ cup sugar
pinch salt
⅓ cup butter, softened
Directions:
Directions:
Crust:
Mix dry ingredients together with a spoon. Cut in lard to make uniform crumbles.
Add 4–6 tbsp. cold water & blend lightly by hand. Once it forms a ball, roll dough out on a floured surface. Don’t handle the dough too much.

Line pie plate with the dough. Fill & bake at 450º for 10–15 minutes, then 350º for 45 minutes to 1 hr.

Crumb topping:
Blend, crumble & use.
Number Of Servings:
Number Of Servings:
1 pie crust
Personal Notes:
Personal Notes:
From Barb Novak: My father thought Aunt Dorothy made the best pie's, and had my mother learn from her. No matter how she tried, they were "good, but not like Dorothy's". So Aunt Dorothy made a pie and Mom presented it as her own. When he again said it just wasn't as good as Aunt Dorothy's, they had him!! No more complaints.

 

 

 

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