Thursday, May 30, 2013

My Mom’s Pie Crust

This is the recipe for the pie crust my mom has been making for over 30 years. There are no tips or pie crust secrets because I don’t know any. I only made this crust for the first time last week. But it turned out great, rolled out easily and didn’t give me any trouble. I had such a pie crust phobia that I wrote out this recipe before we got married over 20 years ago and finally made it last Thursday…

Mom's Pie Crust - The Backyard Farmwife

It makes enough crust for 2 double crust pies 9” or even 10”. The crust can be stored wrapped in plastic wrap for 1-2 days but needs to be frozen for longer storage and taken out to thaw before using.

Mix in large bowl:

4 cups flour

2 teaspoons salt

1 Tablespoon sugar

Mom's Pie Crust - The Backyard FarmwifeCut in:

1 3/4 cups shortening (you can also substitute 1/2 cup softened butter for some of the shortening)

Mom's Pie Crust - The Backyard FarmwifeBeat together and add:

1/2 cup water

1 egg

1 Tablespoon white vinegar or lemon juice

Mom's Pie Crust - The Backyard Farmwife   Mom's Pie Crust - The Backyard Farmwife

Divide into 4 portions and wrap in plastic wrap. Chill for 15 minutes to 2 days before rolling out or freeze for longer storage.

Mom's Pie Crust - The Backyard FarmwifeMom's Pie Crust - The Backyard Farmwife 

Roll out on floured surface and use in your favorite pie recipe as directed.

Mom's Pie Crust - The Backyard Farmwife

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