Pie Dough - Brigham Young's Favorite Recipe
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Category: |
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Ingredients: |
Ingredients: 1/4 c. butter
1/4 c. margarine
1/3 c. vegetable shortening
1/3 c. lard
1 Tbsp. sugar
1/2 tsp. salt
1 Tbsp. nonfat dry milk
3 c. unsifted all-purpose flour
1/2 c. cold water (may need 1 Tbsp. more water)
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Directions: |
Directions:In a mixer cream together the fats. Add sugar, baking powder, salt and dry milk. Add half the flour and mix well. Add water and remaining flour. This can all be done in the mixer. (This crust can also be made using the traditional pie curst method, by hand-cutting fat into dry ingredients.)
Roll out half of the pastry very thin. Line a pie pan. Trim pastry 1/4 inch beyond rim of pie pan. Roll out remaining pastry for top crust. Cut several slits or a fancy design near center. Fill bottom crust. Moisten the edge of the bottom crust and center top crust over filling. Open slits with knife (steam must escape druing baking). Trim the top crust, letting it extend 1/2 inch over rim. To seal, press top and bottom crusts together on rim. Then fold edge of top crust under bottom crust and flute. Bake according to directions in individual recipe. |
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Number Of
Servings: |
Number Of
Servings:One 9 inch two crust pie |
Personal
Notes: |
Personal
Notes: I researched this recipe from one of Salt Lake City's most famous landmarks--the Lion House. It stands on South Temple Street next door to the administration building of the Church of Jesus Christ of Latter-day Saints. This fine pioneer home was built in 1855-56 by Brigham Young. It is built in the style of early English homes. The house gets its name from a stone statue of a reclining lion above the front entrance. Today the first floor of the house is a cafeteria, known for excellent food--including pies with crust made from the recipe above.
I'm not sure where they got that non-fat dry milk in Brigham's day....
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