O.T. Pie Crust

I do a little cooking instruction by phone. I guess it's only because I have time and the mamas are so busy. Bonnie's Betty Crocker pie pastry success reminded me of a Christmas Eve call from long ago. The nephew read to me from Betty Crocker: 'Sprinkle in water tossing with fork'. Aunt Polly, do you have any idea how Long this is taking?

Polly

"Bonnie Patterson" I've been watching the thread about pie crust. My Mum was impressed

Hey Bonnie

I have the same cookbook. It was my mother's. I was a young mother learning how to make pies and watched as mother made the pie crust. Mine always failed until I saw her add 1 teaspoon of baking powder to the flour. She always used Gold Medal flour and Crisco shorting.

When it came time to sample her pies you had to fight the men and boys in the family to get even one small piece.

She was most famous for her bananna cream and of all combinations apicot and bananna pies.

I still can't make pie crusts like mother. Hers was so flakey and tender.

Kate T. South Mississippi

Bonnie, I make mine the exact same way as you, same ingredients and cutting the ingredients with an old manual pastry blender. I always use ice water and that seems to help to the increase the flakiness. I make pies all the time and they are always a big hit. On a side note, those old Betty Crocker cookbooks are gems. I gave my daughter one when she got married and she just gave our granddaughter one for Christmas. They are now collectors items! She had to find one on Amazon and it was like $50!!!!!!! Donna

Panic's ville for awhile as I couldn't find my Gramma's pie crust. I have only tried her recipe one time and it didn't turn out quite like I expected but my sister swears by this recipe....guess with a freezer full of chopped apples, blackberries, raspberries, rhubard and bosenberries (do I like pie????) I'll give this recipe another try. Here it is:

Pearl's Pie Crust - Neverfail Sept. 1964

Have two bowls, one large, one small.

Into the large bowl put 4 cups flour, 2 cups crisco, 1 t salt and mix together.

In small bowl: mix together 1 egg, 1/2 cup water, 1 T vinegar.

Mix small bowl ingredients into large. (will last for weeks if kept in refri)

Donna in WA

i've seen similar recipe for pastry somewhere.

what do you think went wrong when you made it? how was it wrong? too wet? too dry? not wet/dry enough? something else? i wondered what size egg? ice water? plain white vinegar probly. the climate during growing season of the wheat for flour makes some difference to how much liquid it will use. not much variation but a wee bit might make the difference in a good pastry or not. just some of my thots on it. j.

"Lelandite" wrote ... Panic's ville for awhile as I couldn't find my Gramma's pie crust. I have only tried her recipe one time and it didn't turn out quite like I expected but my sister swears by this recipe....guess with a freezer full of chopped apples, blackberries, raspberries, rhubard and bosenberries (do I like pie????) I'll give this recipe another try. Here it is:

Pearl's Pie Crust - Neverfail Sept. 1964

Have two bowls, one large, one small.

Into the large bowl put 4 cups flour, 2 cups crisco, 1 t salt and mix together.

In small bowl: mix together 1 egg, 1/2 cup water, 1 T vinegar.

Mix small bowl ingredients into large. (will last for weeks if kept in refri)

Donna in WA

A little old lady renowned in these parts for her light and flaky pie crust told me to place my ingredients in a big Tupperware bowl and shake the hell out of it to mix them all together..

She should have made clear that the lid needs to be placed tightly on the bowl. I strolled into my living room in my old house to see something on TV while "shaking the hell" out of the bowl. The lid flew off and 2 years later when we moved, I found shreds of pie crust in the oddest places.

Good pie crust though.

Cindy

OK! SPEW ALERT!!!! omg....too funny. amy in CNY