We have a few upcoming recipes that require a quality homemade pie crust, so I’ve written this post to serve as a reference for you when making such delicious dishes as Pizza Rustica and Escarole Pie. Note, however, that this simple recipe can be used for almost any pie, including the classic fruit pies (apple, cherry, etc.).
The pie crust itself is very simple, and pays homage to the days when recipes still used such richness as shortening (Lard). I guess you could always replace the Lard with something healthy, but why would you? It just wouldn’t taste the same. A search of my Mother’s recipes yielded her handwritten pie-crust recipe – the original, penned sometime in the 1950s or 1960s, is above. Her writing is fairly clear, but I’ve relisted everything below for clarity:
- 2 Cups Flour
- 1/3 teaspoon of Salt
- 1 Egg
- 2/3 teaspoon Baking Powder
- 3 Tablespoons of Shortening (Lard)
- 1/2 Cup of Ice Water
How to make a Pie Crust
Sift all dry ingredients together is a big bowl. Blend in the shortening/Lard with a fork (or electric mixer, if you have one). Mix the egg with the ice water – then add this mixture to the sifted ingredients & mix (by hand) until a nice dough ball is formed. Refrigerate until ready to use.
Note: You can double or triple the recipe as needed, depending on the number or size of the pies you are making.
Original publish date: December 21, 2013