When I was growing-up, my mom made a pie at least once a week. She made the most flaky, light pie crust I ever tasted. After I married, I tried following her recipe many times before I could make a pie crust I was proud to call my mom’s recipe. I think of her every time I roll out the pie dough.
Mom’s Pie Crust
1 cup flour
2 rounding tablespoons Crisco shortening each about the size of an egg
Dash of salt
3 tbls. cold water
Mix shortening and flour with pastry blender. Stir to make sure all is moistened. Add 3 tablespoons of cold water. Cut through crust with fork until it starts to come together. Mold it into a ball getting all loose pieces together.
Flour a pastry cloth. Flatten pastry ball on pastry cloth and fold twice. Mom said this is what makes it flaky. Use hands to shape it the same all around. Use a sock on your rolling pin. Lightly flour it by rolling on pastry cloth. Roll dough out flat so it’s large enough to fit pie pan with some excess crust.
Fold crust in half and then transfer to pan. Ease in and flute edges, and then tuck under or cut off excess crust.
If you are to bake the crust without the filling, prick holes in bottom and sides of crust with a fork. Bake 10-15 minutes at 425 degrees. Don’t let it get too brown.
If pie is to be cooked with unbaked pie crust, then do not poke holes in crust before baking pie.
That’s it, just three ingredients and a little practice. Don’t give up.
Because you’ve asked about my health and specifically how I am progressing with the MDS treatment, here’s an update. I haven’t had a blood or platelets transfusion for 4 months. The chemo is working. Thank you, God. I will start the ninth round of chemo on January 7, 2016. I’m doing well, and we are making plans to celebrate our 50th wedding anniversary with our family in June this coming year.
Happy New Year to you and yours. And here’s to 2016…may it be a year full of good blessings for you. Hugs, Judy