Saturday, July 2, 2011

Grandma Webb's pie crust

When I was a little girl my great grandma & grandpa Webb lived in the yellow farm house at what is now 6998 Spearsville Road. Back then it had a Rural Route number, the yard had a fence around it and there was a huge stump in the side yard where we used to have tea parties. Grandma Webb always seemed tiny and birdlike to me even when I was little myself. When I picture her in my mind I see her with damp hair in a hot kitchen baking or sitting on the porch shelling peas. I learned a lot from her from "helping". She always let me roll out any leftover scraps to make cinnamon pinwheels. That's what I served at my tea parties on the stump in the yard.

This is her pie crust recipe:

Grandma Webb's pie crust:
Put 6 cups chilled flour, 3 Tablespoons of sugar and 2 Tablespoons of salt in a large bowl.
Cut in 2 cups chilled lard. (Use a pastry cutter or if you want to do it like she did use 2 knives. Keep cutting the lard smaller and smaller until no piece is bigger than a pea.)
Beat  1 large egg. Add egg to mixture tossing with fork.
Add ice water a little at a time until the dough can be gathered into a ball. Do not over handle.
Roll out on a floured surface.

This is still my favorite pie crust recipe for fruit pies or for meat pies. I especially love it when I make chicken pot pie in my biggest iron skillet. When I have bits of dough left over I still re-roll them, sprinkle them with sugar and cinnamon, cut them into pinwheels and bake  them up for a treat... even if the grand kids aren't around to have a tea party. :^)

I can't recall how many pie crusts this basic recipe made. I do remember my grandma Dorothy and great grandma Webb would make a lot of pie crust. They would get out all of their many pie pans. Each pan got a bottom crust, a layer of waxed paper and a top crust and another layer of waxed paper. When all of the pans were filled they were nested together in a stack wrapped neatly in plastic wrap and tucked away in the freezer for future use. The farm wife's version of convenience food.

No comments:

Post a Comment