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Nana’s Pie Crust Recipe

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This recipe for Nana’s Pie Crust, by , is from Bartos Family Favourites Appetizers & Desserts, 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!

Contributor:  
Contributor:  
Nana

Category:
Category:
 

NANA’S METHOD BY HAND


Ingredients:  
Ingredients:  
YIELDS 5 pies

1 pound (454g) Tenderflake lard
5 cups flour
4 tsp brown sugar
1 tsp salt

1 beaten egg
2 tsp vinegar
3/4 cup ice water (water sitting with ice cubes for 15 minutes)

Directions:
Directions:
By hand, mix together lard, flour, brown sugar and salt until you have it looking like walnuts.
In a measuring cup mix beaten egg with vinegar, stir together and add ice water until you have a total of 3/4 of a cup liquid. Mix well and pour over the flour and mix by hand in the bowl until it sticks together. Placed on the counter and keep working it until all the flour is worked into a ball.
See “ CONTINUE.....BOTH METHODS”.
 

KITCHEN AID MIXER METHOD


Ingredients:  
Ingredients:  

Directions:
Directions:
Sift flour and salt into bowl. Add brown sugar.
Cut shortening and butter into 4 to 5 pieces and drop into bowl.
Attach bowl and FLAT BEATER.
Turn to “Stir” Speed and cut shortening into flour until particles are the size of small peas, about 30 seconds.

In a measuring cup, mix beaten egg with vinegar, stir together and add ice water until you have a total of 3/4 of a cup liquid. Mix well.

Add water mixture into the flour, a tablespoon at a time, until all particles are moistened. Use only enough water to make pastry form a ball.
Watch dough closely as over mixing will result in a tough crust.
See “ CONTINUE .....BOTH METHODS”.
 

CONTINUE.....BOTH METHODS:


Ingredients:  
Ingredients:  

Directions:
Directions:
Pinch off enough for one pie shell, approximately the size of a big apple. Flatten by hand until you have the shape of a saucer (6” in diameter). You should get 4 or 5 pieces in total.
Chill in refrigerator 15 minutes on floured wax paper.
Roll to 1/8-inch thickness between pieces of waxed paper.
Fold pastry into quarters; ease into a 10” glass pie plate and unfold, pressing firmly against bottom and side.
Trim and make fork marks around the edges of the entire pie dish
For top crust - Only if recipe requires, roll another piece of dough to 1/8” thickness, the size of your plate. Fold in half, piece knife marks through both halves. FILL (see FILLINGS BELOW) , place on top dough piece, unfold and bake as desired.

Or for an empty Baked Pastry Shell: Prick sides and bottom with fork.
Bake at 450F for 8 to 10 minutes until light brown.
Cool completely before filling.
 

Apple Pie Filling for 4-5 10” pies


Ingredients:  
Ingredients:  
6 or 7 red apples (4 cups) peeled, remove seeds, thinly sliced
1/2 cup sugar (adjust based on apple sweetness)
1 tbsp cinnamon
1 heaping tsp tapioca
Optional - 1 tbsp breadcrumbs if apples are very juicy. (This helps the pie not run over when baking it)

Directions:
Directions:
Mix all spices well together. Pour over apples and mix until apples are completely coated. Divide apples into 4 or 5 pie 10” crust bases. Arrange the apple slices in the lined pie plate. Mound the apples in the centre (see picture). Roll out dough top to 11”-12” Fold in half and cut slots every 2” apart (for steam to vent). Open dough and cover the top of the pie. Pinch down,trim edges of dough around the pie plate with a butter knife. Press outside edges with a fork to seal. TO FREEZE - Place in a freezer bag and freeze raw, Cook when desired to eat. TO COOK - preheat oven to 375°F. Place one oven rack in the lowest position and put a large rimmed baking sheet on it [to catch any drippings from the pie]. Position a second rack, the next one up [still in the lower third of the oven] for the pie. Prepare the pie place with an egg wash - in a small bowl mix with a fork 1 egg yolk and 1 tbsp cream. Use a pastry brush to brush the egg wash over the top and edges of the pie. Place pie 8n the oven center of the rack and turn so the baking sheet catches the drippings. Bake the pie at 375°F until the crust begins to lightly browned (approximately 20 minutes) then reduce heat to 350°F, bake until crust is golden and juices are bubbling (approximately 45 minutes - 1 hour). Transfer the cooked pie onto a rack to cool for at least one hour before serving...you can also serve warm. Can’t serve without Vanilla ice cream!

Personal Notes:
Personal Notes:
HINT: Pre-chill wax paper and rolling pin. Recipes for 5 - 10” glass pie plates.
Do you the dough portion first, roll out pastry for five pies and place in the fridge until the filling is prepared.

 

 

 

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