Three one four, et al
A day to celebrate pie
Pizza or apple
My grandma Jessie could baked the heck out of some pies. Her coconut cream and lemon meringue pies were legendary. The crusts were light and flaky, melt in your mouth goodness. She died in 1997 at 81 years old. I miss her, and her pies, dearly.
I was lucky to inherit her crust recipe, but as of yet, haven’t been able to master a perfect pie. It’s close, and only time and practice will bridge that gap. Today, 3/14, is a good day to do a little hands-on training.
The only question is what I’ll use to fill the crust.
Jessie's Pie Crust
1¼ cup flour
1/4 teaspoon salt
1/3 cup Crisco
3-6 Tablespoons ice water
Cut Crisco into flour and salt with a pastry blender until it resembles small peas.
Sprinkle small amount of water over mixture and stir with bent fingers, adding water until dough clings together.
Shape in a ball, cover and refrigerate several hours before rolling into a single crust.
Crimp edges atop pie pan, and prick bottom and sides with a fork.
Bake at 400º until lightly brown. Allow to cool completely before filling.