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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Gramma Hill's Pie Crust Recipe

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This recipe for Gramma Hill's Pie Crust is from Dawson Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb Tenderflake Lard
1 tbsp butter
5 c Robinhood flour
1 tsp baking powder
1 tsp salt
1 egg
Directions:
Directions:
Measure 5 cups of flour into mixing bowl, add baking powder and salt.
Cut in lard and butter till mixture resembles course peas. Add one beaten egg to 8 oz measuring cup and then fill cup with cold water then add to first mixture till your pie crust forms a smooth ball. Chill about ½ hr before rolling it out.
This recipe improves with practice.
Personal Notes:
Personal Notes:
This recipe was given to me by my Mother when I first got married in the early 70's. It was hand written in a Campus scribbler (15 cents) with other recipes she passed on to me. The pages are stained and some are torn, and I have added to them over the years. It is "Precious" to me. It is written as she wrote it, so you can use your own brand of Lard and Flour.
My Sister Carol is the pie maker in the family, but from time to time I do make a pie and this is the crust recipe I always use.

 

 

 

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