Grandma Lee's Pie Crust
My Grandma Lee Fortenberry was an excellent baker. She learned through decades of experience and experiments. She had several fruit trees, including 2 apple and a Meyer Lemon, and she loved to bake with fruit from those trees.
This is as close to a recipe as I can write down. Grandma Lee didn't write down many recipes. I am transcribing this from a video I made of her baking. You can watch the video below and see if you can follow along.
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- 1 c
- 1 mug of crisco shortening for 2 crusts
- 1/2 tsp
- approximate 1/4 tsp for each crust
- about a handful of gold medal flour
- 10 Tbsp
- about 5 regular tablespoons of cold water for each crust
1Try watching this video first to make more sense of this recipe.
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2grease your pie pans with Crisco and dust with flour.
3Mix the Crisco (1/2 cup for each crust), approximately 1/4 teaspoon salt for each crust, about a handful of flour for each, and 5 regular tablespoons (out of the silverware drawer) for each, into a soft dough.
4Knead and work the dough by hand until firm enough to roll, and pinch off a piece about the size of your pie pan. Work it a little more and then roll out with the right rolling pin to a size big enough to cover the pie pan.
5Put it in the pan so it layers in, and pinch up the edges around the lip of the pan, trimming away any excess.
6Bake in preheated oven (about 400*) for about 10 minutes.