Grandma Dots Pie Crust Recipes

GRANDMA'S PERFECT PIE CRUST

Steps:

• In a medium bowl stir together flour and salt. With a pastry blender cut in shortening till pea-sized.
• Sprinkle water on one tablespoon at a time tossing with a fork. Push moistened dough to the side. Mix till all flour is moistened. Don't mix too much or the crust will be hard.
• Form into a ball and roll out on the floured surface. Turn and flour the dough a few times till it's the size you need.

RUTH'S GRANDMA'S PIE CRUST

Steps:

• In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
• In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.

GRANDMA'S SECRET PIE CRUST

Steps:

• In large bowl mix flour and salt. Cut in shortening with two butter knifes.
• In separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
• Roll out dough, and fit into two 9 inch pie pans.
• Bake at 425 degrees F (220 degrees C) for 12 minutes.

GRANDMA'S GREAT DEPRESSION ERA PIE CRUST

Steps:

• Sift flour and salt into a mixing bowl.
• Cut in half of the shortening with a pastry blender until the mixture resembles cornmeal.
• Cut in the remaining shortening with a pastry blender until the mixture resembles small peas.
• Sprinkle in the water 1 tablespoon at a time, gently tossing the mixture with a fork after each addition. (Do not be afraid to add more water or flour).
• Gather dough with hands and press into a ball. (For double crust divide into two balls).
• Roll out on floured surface and put into a pie pan.
• Bake according to whatever pie recipe you're using.
• NOTE: I have never pre-baked this pie crust, so I can offer no guidance on how that would work. Most generally I use this for pumpkin pies around Thanksgiving, and the crust is baked together with the pumpkin filling for 10 minutes at 425 degrees and then about an hour at 350 degrees. Use your own judgment for baking the crust.
• NOTE: To Double:.
• - 2 cups all purpose flour.
• - 1 teaspoon salt.
• - 3/4 cup shortening, divided in half.
• - 5 tablespoons COLD water.

GRANDMA LYNA'S BEST PIE CRUST

Steps:

• ALL INGREDIENTS AND TOOLS MUST BE ICE COLD, INCLUDING FLOUR AND SUGAR! MEASURE IN ADVANCE AND PLACE IN REFRIGERATOR FOR 1/2 AN HOUR BEFORE MAKING CRUST.
• Measure flour, confectioner's sugar, and salt into work bowl of food processor. Pulse quickly 2-3 times.
• Uncover bowl, add butter and lard/shortening, process 5-10 seconds until JUST blended.
• Through feed tube, add beaten egg and vinegar and 1/2 of the water. Pulse 2-3 times.
• Watching dough constantly, slowly drizzle the remaining water into the dough as processor is turning, STOPPING INSTANTLY when the dough begins to clump together. (It will look lumpy, rough and riddled with the yolk and butter. THIS IS NORMAL!).
• Turn dough onto Saran Wrap. press into rough circle of pie pan shape, wrap and chill for at least 30 minutes.
• Take off Saran Wrap. Roll chilled dough out between 2 layers of parchment paper. Lay into pan, fill and bake. Happy Baking!

GRANDMA DOT'S PIE CRUST RECIPE

Steps:

• Sift and measure 2 cups of flour into large bowl. Add salt and Crisco. Remove 2 heaping tablespoons of flour and blend with the cold water with a fork. Blend flour, Crisco & salt with pastry blender until large crumbs. Add water/flour mixture. continue blending until it forms a ball. shape ball with hands, let sit 5 min. cut ball in half- makes a bottom & top. If using bottom only, you may freeze the 2nd half for later use. roll each out, fill with fruit,etc., brush with beaten egg. Bake at 450 degrees for 10 min. Lower to 350 for 40-50 min.