It Just Always Works

…and it’s another Fight Back Friday!

One thing that I hear from a lot of people is that they don’t make pies – well, because of the crust.

I always ask why – ’cause, honestly, I think the crust is a breeze! And well, it just always works. And well!

They say things like… it looks okay – but tastes awful! or, mushy pile ‘o sticky gook! or, something as all encompassing as, “It just doesn’t ever turn out!”

I think the fact of the matter is simply that folks are starting with a recipe that does no one any favors.

I have a pie crust recipe that will do you favors – lots of favors, and garner you cheers whenever you choose to share the fruits of your labor!

This is a pie crust recipe that came from my Great Grandma (referred to as GG on the corners of old recipes that were hers!) who was a professional cook. She really knew what she was doing, that GG!

So here, without further ado is GG’s Pie Crust.

GG’s Pie Crust

4 cups all-purpose flour
1 Tablespoon granulated sugar
2 teaspoons Kosher salt
1 3/4 cups Butter or Lard

1/2 cup ice water
1 egg
1 Tablespoon vinegar

  1. Keep the fat (butter or lard) cold until you’re ready to use it. Cut it up into small chunks. Return to refrigeration until you’re ready to mix into dry ingredients.
  2. In a glass, add together ice and water – set aside and allow to chill through.
  3. Place the flour, sugar, and salt in a mixing bowl. Mix together thoroughly. You can do this with a stand mixer, a wire whisk, or the like.
  4. Cut fat into the dry ingredients – working together until the mixture resembles coarse meal, approximately small pea sized.
  5. In a glass measuring cup, combine 1/2 cup of iced water, 1 egg, and 1 Tablespoon of vinegar. Use a small wire whisk or fork to mix completely.
  6. Add the wet ingredients to the other ingredients – combining until just moistened completely through. DO NOT OVERMIX!
  7. Form dough into a large rectangular round with your hands. Wrap in plastic wrap, or place in a large zipper plastic bag. Refrigerate until chilled through.

So – that’s it. You’ve just made pie crust with minimal effort and it’s going to be FABULOUS. Seriously. I kid you not.

What I do – ’cause honestly – it’s a pretty sizeable chunk of dough you’ve got there – is I roll out as many crusts as I can from the recipe, put them in pie tins, and then freeze them. You can even layer them – putting waxed paper between each crust – and then put them in plastic wrap and store them for as long as a couple of months. Then – next time you need a pie crust – pull one out of the freezer and you’re set to go!


Happy pie crust making!

5 thoughts on “It Just Always Works

    • Hooray! I hope you have a fabulous experience with it. Seriously – I never dread making pie crust because it’s so no-fail!

    • Crazy! How cool is that?!

      I always wondered what the origin of it was – and I have my Grammy’s cookbooks from the early 20’s – but nothing quite like this one there. Maybe just handed down, you know?

  1. Pingback: Squash Pie « Known By Name

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