Nana’s Pie Crust

You may already have this recipe as it’s no secret… It’s just old-old school. It is as follows from the torn and faded 3×5 card still in my possession.

Measure flour without sifting. Add salt, then sift the mixture. Have lard at room temperature. Blend lard into flour with a pastry blender or fingers until mixture is the size of peas. (I do both…start with the blender and finish with hands). Measure out 3 cups of the mixture (for a double crust) lightly packed.

Add water and press together with knife. Then use your hands.

Roll into one big ball. Divide into two equal balls. Try not to over work it. Just a little flour on your hands will make this job a lot easier. Don’t over do the flour, or your crust will be to tough.

Roll out the pieces of dough on a lightly floured pastry cloth or board. Then place in your pie pan.

Sprinkle or brush with water, egg wash or milk and a dusting of sugar before baking. You choose.

Bake- for a single crust pie, 425F for 15 minutes or until lightly browned. For a double crusted pie – 425F for 30 minutes.

There you have it ….this pie crust made my mother-in-law who quit baking pies 30 years ago. Now it’s my job.

This is the recipe Nana gave me 38 years ago…when I was just a kid who loved to cook.

One thing I have learned is to use FRESH lard and flour….I don’t know what it is, but I get the best crusts with fresh ingredients. Anything over 6 months to a year old, especially the lard, doesn’t go into my crust. One other thing…..don’t roll it too thin…..especially the bottom crust.

Fill it with your favorite filling. Around here it’s cherries, apples and huckleberries. But I live in Washington state so it just comes with the territory.

I just follow the baking temps and times with the pie recipe and watch it…..I’ve done enough of them over the years, that I can smell when the pie is ready to come out.
I also will cover the edges with foil for about 3/4 of the total cooking time. Makes a beautiful, full, flaky, tasty crust.

I hope ya’all enjoy. I know Nana is smiling.
Kurt