Grandma Anne’s Pie Crust

January 23, 2011

I was a little nervous about posting this recipe since it IS a family recipe and all*.

Pie Crust Ready For Filling

Then I thought of my Grandma, and how absolutely good she is.

There’s no other way to describe her really, because everything would just boil down to pure goodness.

She is really the most kind, good, understanding, nice person I have ever ever EVER met in this world. When I was a child, I remember her taking in 16 kittens. They were all born in an abandoned house, and she coaxed them out, one by one. She took them into her own house, and cared for every one of them. All were neutered/spayed and they all got their shots. They all lived very long lives, and I think there even may be one or two left!

Besides the cats, she cares for everyone in her neighborhood as well. She takes them to their doctor’s appointments and various errands, and is very involved with the church. She wants to take care of everybody, and make sure that everyone is happy. If there is such a thing as a perfect role model – she is it. Her ethics are sound, and morals un-wavering.

Gosh, I’m getting teary-eyed! I think a trip to Pittsburgh is in order very very soon!

So, after reminiscing about her inherently good character, I concluded that she would want me to share this with as many people as possible!*

Start with your trusty sifter.
Flour/Powdered Sugar Sifter

Get your flour out. You will also need a one cup measuring cup, a large soup spoon, a butter knife, and measuring spoons…
Flour

Sift that flour!
Sifted Flour

Sifted Flour

Fill up your measuring cup with flour using that soup spoon, and grab your butter knife, and make sure the flour is level.
One Cup of Flour

Add the sugar to the flour mixture.
Tablespoon of Sugar

Add the shortening and salt. Here, I used a food processor. I’d recommend executing the recipe as it is written, with good old-fashioned elbow grease and a fork. This didn’t turn out as flaky as I had hoped, because everything got worked a little too much.
Food processor with shortening, flour, salt, and sugar.

Pulse that until it resembles coarse meal, and the shortening is no bigger than a small pea.

Get your milk and water ready:
Milk

Add to the flour mixture a drop at a time, and mix until it starts sticking together.
Pie Dough Mixture

Form into a ball, and you can either use right away, or store in the refrigerator for a day or two until ready to use!
Ball of Pie Dough

Here it is! This one was ready for Pecan Pie filling. I’m more fond of Pumpkin Pie though. It’s my childhood favorite. I even asked specifically for it as my birthday treat one year!

What’s YOUR favorite Pie Filling?

*Don’t worry! I called to ask permission, and it was granted. ;-) She also wants you all to root for the Steelers today!

Grandma Anne’s Pie Crust (adapted)



By Natalie Wiser-Orozco
Published: January 23, 2011
Grandma Anne’s Pie Crust Recipe

3 Cups Sifted Flour
1½ Tablespoons Sugar
½ teaspoon Salt
½ Cup Shortening
1/3 Cup Ice Cold Water
¼ Cup Ice Cold Milk


Sift all dry ingredients into bowl. Add shortening and cut with a fork until mixture resembles coarse meal. Add water and milk a drop at a time until dough holds together. Chill 30 minutes before using. Makes a top and a bottom pie crust.

Prep time: 10 min
Wait time: 30 min
Total time: 40 min

Grandma Anne’s Pie Crust Printable Recipe

4 Comments

  1. ButterYum
    January 24, 2011 at 8:44 am (4 years ago)

    I think this is my first visit to your blog. Very nice photos, and how sweet that you posted your grandmother’s wonderful crust recipe. She sounds like a wonderful lady, and you’re lucky to still have her in your life.

    :)
    ButterYum

    Reply
  2. Mia
    January 25, 2011 at 7:54 pm (4 years ago)

    I find the recipe confusing:
    -what is 3t mounds?
    -water is hot, milk is cold , do you mix them together or what ? Do you add only the water or only the milk untill it binds?

    Reply
    • Natalie Wiser-Orozco
      January 27, 2011 at 10:44 am (4 years ago)

      Mia, I know it does look confusing, especially when you’re supposed to keep pastries as cold as you possibly can. The 3 teaspoon mounds are just that, take a teaspoon measure of the shortening, and don’t bother making it level with the spoon. As far as the water and milk, I always mix them together, then add a little at a time, just until the dough comes together. I didn’t want to change how the recipe was written because it’s been in the family for so long. Good luck, and thanks for the comment!

      Reply

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