19 December, 2020
Pie Crust
Pie Crust
This is another old standby from the Henjum side of the family. My mom, LaVille, became quite well known for her pies. Whenever there was a post-game (Bobcats) potluck, church dinner, or bake sale at the Senior Center, her pies were in demand.
Ingredients
- 2½ cups flour
- 1 cup lard or shortening
- ⅛ tsp salt
- 1 egg, slightly beaten
- ¼ cup vinegar
- ⅓ cup water
Instructions
- Mix flour, shortening, and salt together using a whisk and /or forks. Bits should be about pea-sized
- Add slightly beaten egg, vinegar, and water
- Divide dough in half.
- Press into two balls. Cool for 1 or 2 hours. (Can be cooled in the refrigerator)
- Roll out dough ball on floured board or cloth. Sprinkle more flour over rolling pin as needed
- Fold over in half with metal spatula, gently, to lift into pie pan
- Create your pie using one crust or two. If using a top crust, after adding filling, pat water on lower edge before placing top crust, and pinch for fluted edges (as artistically as you please)
- Make some little cuts in top crust for vents and decoration
- A sprinkle of sugar and/or cinnamon over the top crust is nice.
Notes
This makes enough pie crust for two pies or quiches; maybe three if you roll it thin.