Edna's FLAKY PIE CRUST Recipe
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Pie Crust 1 |
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Ingredients: |
Ingredients: 2 c sifted flour
1 tsp salt
¾ c vegetable shortening or ⅔ c lard
4 or 5 T cold milk
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Directions: |
Directions:This makes enough for a 2 crust pie. Put all utensils in refrigerator- the bowl, rolling pin, pastry cloth, pie pan, pastry blender, etc. When utensils are chilled you are ready to remove and begin the pie crust.
Combine flour and salt in mixing bowl. Cut in shortening with pastry blender or with 2 knives until mixture is the consistency of course cornmeal or tiny peas. Sprinkle on cold milk 1 tablespoon at a time, tossing mixture lightly and stirring with fork. Add the milk each time to the driest part of the mixture. The dough should be just moist enough to hold together when pressed gently with fork. It should not be sticky.
Shape dough into 2 smooth balls with one of them slightly larger than the other. Avoid handling dough too much. If you are not ready to make the pie, wrap it in waxed paper (or plastic wrap) and put in refrigerator.
Bottom Crust: Press larger dough ball on lightly floured pastry cloth. Mom used biscuit mix mixed with a little sugar. Roll lightly with short strokes from center out in all directions. Roll 1" larger than the pie pan. Fold in half and ease carefully into pie pan.
Top Crust: Roll out dough same as bottom crust, about same size as pan. Fold in half and fit over fold of filled pie. Fold bottom over top and crimp. Vent top crust with either pricks of fork or some slits made with a knife. Sprinkle with sugar. Bake as recipe directs. |
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Pie Crust 2 |
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Ingredients: |
Ingredients: Plain flour 1 lb
¼ t salt
4 oz butter
4 oz Crisco
Cold water to mix
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Directions: |
Directions:Sift the flour and salt into a bowl. Add the fats, cut into the flour with 2 knives and then rub with your fingertips. The mixture should be smaller than peas. Sprinkle water over the crumbs. Mix to a stiff crumbly looking paste. Draw together with fingertips, turn out on lightly floured surface. Knead quickly into a ball, until smooth and crack free. Wrap in wax paper or plastic wrap and place in the refrigerator for 30-45 minutes. |
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Personal
Notes: |
Personal
Notes: * Rolling out the dough on a sheet of floured wax paper helps to get the dough to the pan
** You can put the dough over the rolling pin to help get it over to the pie pan.
***Mom was serious about chilling everything. She sometimes used a cold bottle of soda to roll out dough.
"I found that I could use a Betty Crocker Mix for the Pie Crusts but the secret seemed to be in not handling the dough too much, your hands get it warmed. Also whatever you choose to roll out the dough with must be cool. Sometimes I would actually use a coke bottle to roll out the pastry dough".- Edna W Butler
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