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.
- 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
How to Make Grandma Lee's Pie Crust
- 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.