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This is one blog that absolutely requires pictures but until repair work is completed so that I have full access to my kitchen again, unfortunately, I won’t be able to take pictures.
Grandma Martin's Pie Crusts
My late husband's grandmother's recipe for flaky, buttery pie crusts. Yield: 2 crusts approx. 9 to 10 inches in diameter. Note: I've made this recipe many times without vinegar and it is still very good!
Servings 2 crusts
Ingredients
- 3 cups flour
- 1 teaspoon salt
- 1/2 cup shortening
- 1/2 cup (1 stick) cold butter
- 1/2 cup ice cold water with 1 1/2 tsp white vinegar
Instructions
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Mix or sift flour and salt together.
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Cut shortening into flour with pastry cutter.
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Cut butter into flour with pastry cutter.
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Continue cutting butter and shortening until resembles fine granules.
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Add water vinegar mixture a little at a time mixing just until it holds together. You may or may not need to use it all; use only what is needed.
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Split in half and form two balls.
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For each ball individually, flatten with palm of hand and roll out on lightly floured surface. You may need to lightly flour your rolling pin if sticking.
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NOTE: Try not use any more water than is actually needed for pie dough to hold together. Also, do no over work the dough at any point to achieve maximum flakiness.
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Butter your pie plate with unsalted butter. Place one crust inside and lightly press to the shape of the pie plate or pan.
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Poke tiny holes with a fork to prevent air pockets from causing air pockets to form underneath which could push filling up and over the sides during baking. Or, if recipe calls for a pre-baked pie crust, filled with dried beans so it holds its proper shape during baking.
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Fill with pie filling and place top crust. Fold edges of the two crusts inward over one another and pinch together. Crimp outer pie crust edge with fan fold using fingers and slightly pinching fan folds just until hold shape and/or crimp with a dinner fork.
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