One of the things I am known for in my family is the ability to make pie crust. I inherited this skill from my maternal grandmother and not my mother. Bless her heart, mom can not make a pie crust to save her life
The recipe I use is one that dates back to 8th grade Home Economics Class.
So just in time for cherry, blueberry, raspberry or whatever else is in season here is my recipe.
2 cups of unsifted flour
3/4 cup – 2 tablespoons of shortening
1 teaspoon salt
1 teaspoon milk
1/4 cup cold water
Mix flour and salt together in bowl.
Cut in shortening until size of small peas.
Sprinkle in water and milk.
Quickly form ball with hand by kneading in bowl about 3 times.
Divide in half.
Roll between wax paper.
Remove wax paper and place into pie pan.
Brush with milk.
Prick with fork and bake at 420 for 10 minutes. (single crust)
I use this crust for my dutch apple pie. Will share that recipe with you when I come across it.
(Coming tomorrow: White Lemonade Jello – at least I hope so. Mad Chef Michele will be in the kitchen experimenting while you are reading this post.)
(Saturday Morning Update: The White Lemonade Jello is chillin’ in the refrigerator. I tried a teeny sample while making it – yum! )