It occurred to me after posting the picture from Colors of Our Fall that some of you may want to have a good recipe for homemade pie crust. Yes, store-bought crusts are much easier and taste great, but to me, making a pie from scratch is becoming a lost art. No one does it anymore! So I learned how from my grandma–who makes the BEST pies–and I’m passing the craft down to my daughters, whether they like it or not. I like the idea that someday, they may just want to make a pie, and they’ll be able to say they have their great-grandma’s recipe.
Grandma’s Pie Crust (in her own words; italics are mine)
makes two 9-inch pies
4 c. flour
1 1/3 c. Crisco
salt (2 times from palm)
11 T. ice water
Put flour in bowl, add salt, add Crisco and work to pea size, getting all flour worked in.
Add water and work until dough forms.
Divide in fourths and roll out from center.
Place in pie plate (brush rim of crust with water), add fruit and cover with top crust.
Run knife along edge of pie plate to cut off excess dough. Crimp to seal. Cut slits in top crust for steam to escape.
Brush with milk, sprinkle with sugar.
Bake at 400 for about 1 hour.
3 1/2 to 4 c. fruit
1/3 c. flour
heaping c. sugar (for cherry or rhubarb, use 1/2 c. more)
Dot with butter
P.S. Don’t forget to seal crusts with water. Enjoy!