|That's right, I have a sweet Harvest Gold mixer. |
You know you're jealous.
Yesterday I bragged about my mad pie-making skillz (somehow it felt like I had to add a z to that, even though it goes against every fiber in my grammar loving body). Today, I am going to give you a recipe that makes me look like a wonder in the kitchen. It is my Mammah's (pronounced Ma'am-maw) Never-Fail Pie Crust recipe, and while I make no guarantees of its never-failness*, it has yet to fail me.
I love using this pie crust recipe because as I make it, I always think of my sweet, southern Mammah and the tiny kitchen in which she would whip up the most amazing and delicious baked treats I have EVER eaten. This recipe is about as far from unprocessed as you can get, but I will NEVER stop using it, because I love it so much!
Zelma's Never-Fail Pie Crust
(makes 3 pie crusts)
3 C flour
1 tsp salt
1 1/2 C Crisco (I recommend Butter Flavored Crisco)
6 Tb cold water
1 whole egg, beaten
1 tsp vinegar (I use apple cider)
Mix flour & salt, blend in Crisco. Add water, egg & vinegar. Mix until all ingredients are well blended (I usually end up using my hands to mix it). Dough may seem a little sticky, but resist the temptation to add more flour.
A few tips from years of making this dough.
1) Use chilled Crisco. The colder the better.
2) Separate your dough into three balls, wrap loosely with wax paper and refrigerate for 30 min. before rolling (or if you are really pressed for time, 10-15 minutes in the freezer). Cool dough is less likely to stick to your rolling pin.
3) Roll on a cool, floured surface with a well-floured rolling pin.
4) Dough can be re-rolled if necessary
5) It can also be frozen for up to 3 months. Wrap in wax paper and then with plastic wrap. Thaw in the refrigerator for 24 hours.
*I have a sister who claims this crust always fails her, but it seems like everyone else has good luck with it, so maybe she's just got bad pie crust juju