Grandma Lyna's Best Pie Crust
"Back in 1912, my 13 year old grandmother ran away from home and the 12 brothers & sisters she was stuck caring for, and took a position of head baker at the Black Bear Hotel in downtown Duluth. It was a different time, back then; Pie ruled and was King, Queen and Princess. She made 50 pies per day, Monday through Friday, but on the weekends, she made upward of 75 to 100 pies.
This is the ONLY crust she used for her 1000's of pies! This year, 2012, this recipe is now over 100 years old and in constant use throughout the generations. I also wanted to add, that I found out by accident that rolling out the crust between two Silpat mats is a dream come true: peels right off, NO stick! Happy Baking!"
photo by Darkhunter
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Yields:
-
2 crusts
ingredients
- 2 cups all-purpose flour (I ONLY use King Arthur brand)
- 3 tablespoons confectioners' sugar
- 3⁄4 teaspoon salt
- 1⁄2 cup chilled butter, cut into 6 pieces (chilled hard)
- 3 tablespoons lard or 3 tablespoons Crisco, chilled
- 1 large egg, beaten lightly
- 1 tablespoon apple cider vinegar (but, I've used pear, champagne or other flavoured vinegars)
- 1⁄4 cup ice water
directions
- 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!
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Reviews
-
really tender. I make good pie crust yet this is the first time I could see hunks of butter in crust before and after rolled out. Lots of thumbs. I rated 4 stars as I had to change to make it savory for a chicken pot pie. For that I omitted confectioner sugar and added 1/2 tsp. onion powder. And I did not have a food processor. So I just mixed in. Great recipe SC your grandmother knew how to cook!! I will try recipe as is when blackberries are ripe. I probably will be able to update stars then. Everyone who has tried recipe loved when baked as is.<br/><br/>Update. Still have not made with confectioners sugar though I think that would be fabulous. This time I omitted sugar & added 1/2 tsp onion powder and 1/2 tsp garlic powder This is so tender but I disliked not giving it 5 stars until I liked the taste. -
I made this yesterday for dessert after dinner. Followed as written--WOW. I had no problem with rolling or placing dough in pie pan, whew! This was delicious and well worth the refrigeration routine. I did sprinkle about 1/8 tsp. sugar over crust before placing in oven. Best apple pie yet. (I have to get in practice summer is just around the corner-blueberry pie, peach pie.) Chef #1440799 Bill K. -
This is a fabulous crust and very simple when mixed in the food processor. I also agree with you that King Arthur flour makes the best crusts. Thank you for your delicious recipe. -
Wow!!! ''true scratch recipe'' that was worth the extra effort, loved every bite.
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Stellar. I don't usually use egg in my pie crust, but this recipe changed my way of thinking. It's incredibly tender and flaky. Could become my new standard recipe. Thanks for posting!
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RECIPE SUBMITTED BY
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