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about things that interest me.

mothers pie crust

Recipe for oil pie crust mom makes: 8-9 inch one crust :

1 cup + 2Tbs flour; 1/2 tsp salt;

1/3 cup salad oil (corn oil) ;

2 to 3 Tbs cold water.

measure flour and salt into bowl; Add oil, mix until particles are size of small peas. Sprinkle in water 1 Tbs at a time, until flour is moistened and almost cleans side of bowl. Place flattened round between two pieces of wax paper. Roll dough 2 inches larger than pan.

Bake shell at 475.

For best results, Do not rework scraps! sprinkle them with sugar and cinnamon, lay out on cooky sheet to bake! a very tasty treat while you let the finished pie cool.

For a 10 inch one crust or 8-9inch two crust:

1 3/4 cup flour, 1tsp salt, 1/2cup salad oil, 3 to 4 Tbs cold water

Note;Β  IIRC, all flour was sifted and exactly measured

Mother was once a chemist so her measurements were quite exact.

This post is under construction…pg

10 responses to “mothers pie crust

  1. p.g.sharrow October 6, 2018 at 6:29 pm

    Mother’s pie crust was so good we would eat the baked scraps as a treat. Vegetable oil would be Corn oil I think. must try this and compare with the recipe that I’m working on. I need the very best for BlackBerry pies. 😎 …pg

  2. H.R. October 9, 2018 at 5:50 am

    .p.g., it’s not just the pie crust recipe, but the skill of the pie crust maker. There comes a point where a pie-maker’s crust is perfect; flaky and tender and, as you say, good enough to eat as a treat on its own. I call those crusts “state fair quality.” You just can’t get any better than perfection, so the next thing to concentrate on is the filling.

    My mom was the oldest and grew up as the daughter of a sharecropper. She was needed in the fields (ploughed behind a mule!) so she never really learned to cook. Her younger sisters helped in the kitchen.

    When she married dad, she started collecting recipes and actively sought to learn to cook. My paternal grandmother (mother-in-law to mom) was an excellent cook and an outstanding baker, competing in the county fair. Grandma taught mom how to make a pie crust that, as mentioned above, was perfect.

    At church socials, mom’s pies would go first. She was taught to make pie crusts with lard and swore that lard was the secret. When lard fell out of favor, it took mom more than a few pies to get the hang of making crusts with that new-fanged Crisco shortening. I had no problems eating the rejects 😜 It really is the skill of the pie crust maker.

    Mom would also take the pie crust scraps, roll them out, dot some butter on the crust, sprinkle on some sugar and cinnamon, roll it up and bake it. It was years before I found out that cinnamon rolls were made with bread dough, not pie crust dough.

    Before I was married, mom taught me to make the perfect pie crust. I love fresh strawberry pie, We had a large strawberry patch. She taught me a good strawberry glaze recipe. I knew how to make a perfect crust. It was all good.

    Through church, we’d have an occasional pot luck social for us early-20s unmarrieds, We all knew each other from church, of course, but it was a chance to get together and perhaps maybe get a more serious relationship going.

    For a couple of the summer socials, I brought fresh strawberry pie. What’s not to like? Fresh-picked, hand selected strawberries with a tasty glaze in a perfect pie crust.

    I actually got a couple of marriage proposals out of those pies! πŸ˜†πŸ˜Ž
    Oh, shortly after I married, mom taught my wife to make pie crusts. My wife was already a very good baker, but mom made her a master of the pie crust. State Fair quality. People who don’t eat pie crust eat my wife’s pie crust.

    I’m keeping an eye on your recipe. I’m just here to tell you that your mother’s recipe will, no doubt, make a State Fair quality crust, but to get there you will have to learn the proper skill.

    Have fun eating the “near misses!”

  3. p.g.sharrow October 9, 2018 at 8:08 am

    @HR; you are so right about the technique being the key ingredient to a “State Fair” quality pie crust. and the crust is the most important feature of a “State Fair” quality pie. You just can’t make a delightful pie without it. Leaf Lard makes a nice quality crust but it adds it’s own flavor to the pie, vegetable oil or shorting should be more neutral.
    Great pie crusts and Biscuits are worth marrying for 😎 ….pg

  4. H.R. October 9, 2018 at 10:24 am

    I had to look up Leaf Lard. It wasn’t around in my area when people were still commonly using lard.

    My GOSH!! What they are charging for lard nowadays is insane! It used to be pennies a pound. I saw one price of $29.95 while looking for Leaf Lard. I closed the tab so I’m not sure how many pounds it was for, but I don’t think it was for more than two pounds, three tops. That’s crazy!

    My father-in-law, who was born and raised dirt poor in West Virginia, took lard sandwiches to school. He was an accomplished gambler, as the boys would gamble their lunches. If you won, you ate well that day. If you lost, you went hungry.

    I recall mom discussing the change in flavor when she switched over from using lard. I didn’t care one way or the other. Jus’ gimme da pie!

  5. p.g.sharrow October 9, 2018 at 11:43 am

    Leaf Lard was always the high priced fat on par with butter. Back Fat lard was much cheaper. During the Depression and war, lard and butter were generally not available so mother learned to make do with Vegetable Fat/oils also known as Crisco or shortening. When my family created a family farm in the 1950s butter and lard were in abundance. Mother divulging her use of oil is new to me, something I must try. She also made a mean “Crazy Cake” that used oil…pg

  6. p.g.sharrow October 9, 2018 at 11:57 am

    Guess I should point out that the finest animal fats were from the internal body fats. these were reserved for cooking. these are Leaf fats or kidney fats. Body fats were generally used for industrial purposes, such as greasing your leather boots to extend their usable life.
    While preparing older animals and wild animals for cooking the strong flavored body fats are removed before cooking.These fats carry the objectionable flavors. More neutral fats or oils are added during cooking to reduce “Dryness”…pg

  7. H.R. October 10, 2018 at 9:24 am

    Oh! I haven’t made a pie crust since before I got married, but I do recall that keeping the pie dough cold was part of the key to flakiness. That and not over-working the dough.

    Towards that goal, my wife makes a small glass of ice water for the added water for the dough. That part she got from my mom.

    I also bought her a marble rolling pin, which she sticks in the refrigerator a little while before starting on the crusts. I bought her a marble slab, about 1″t x 18″ x 18″ for rolling out the dough, but about 4-5 years ago, we had marble countertops installed in the kitchen so the slab is no longer used.

    Maybe all of that, except the ice water, is overkill but I can’t argue with the results. I suppose others agree about keeping pie dough cold. The marble rolling pins and the marble slab weren’t all that expensive. I think I gave under $20 each when I bought them several years ago. I suppose China is making them now, but as I recall, Mexico and Italy made most of them before the Chinese invasion.

    I’m guessing that a lot of the marble slabs are sold to candy and fudge makers. They definitely need a cold surface to work on.

  8. p.g.sharrow October 10, 2018 at 4:37 pm

    I have both stone and wood sections in our counter top for different needs. The Ice water thing is new to me. Good Idea. Keeping things cool/cold might help getting the texture and I know about overworking the dough. Good biscuits have many the same needs
    . Emmmm I sense a berry pie in our near future. Maybe strawberry this time. I have lots in the freezer all ready to go. 😎 …pg

  9. p.g.sharrow October 13, 2018 at 9:16 pm

    First try with a strawberry pie. Taste was right, but technique was poor. Need more practice! Have to eat my mistakes 😎 …pg

  10. p.g.sharrow March 7, 2019 at 1:17 am

    need to save this:
    3-Ingredient Ant Killer

    3/4 cup warm water
    1 TBSP borax
    1/3 cup sugar


    Warm up your water then stir in the borax and sugar.

    Mix until completely dissolved.

    Soak some cotton balls in it and stick on wax paper or a paper plate near the ants. Watch them swarm and never come back!

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