From the kitchen of Lillian Crease

Mom was a purist as far as her cooking, and she would never take short cuts when cooking and baking.  Nowadays, not many bakers will go to the trouble of making their own pie pastry.  Too easy just to roll out some Pillsbury dough crust.  This recipe is handed down from her Mother, my Grandma McWhorter.

2 cups flour
1 tsp. salt
2/3 cup chilled shortening
2 T. chilled *butter
4 T. ice water

Combine flour and salt; **Cut in shortening and *butter until mixture resembles peas.  Sprinkle water over flour mixture and stir lightly with a fork.  Gather the dough into 2 balls.  On a floured surface, roll pastry into 2 circles, place one in pie plate, fill, and place 2nd circle on top, crimp edges, and cut air vents in top crust.

*Mom’s recipe actually calls for “oleo”, which gives you an idea of how old this recipe is.
**To “cut in” use 2 table knives, using a criss-cross motion.

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