Grandma's Special Flaky Pie Crust

[booger]

The best pie crust ever!

1/3 cup milk
1 teaspoon white vinegar
2 1/4 cups flour
1/2 teaspoon salt
3/4 cup shortening

In a cup or small bowl, combine milk and vinegar. Stir to blend. The milk will curdle & thicken slightly. In a medium bowl, toss flour with salt. Add shortening and cut in with 2 knives until it resembles oatmeal. Toss with a fork while you drizzle on milk to moisten. Gather into a ball & knead lightly if necessary until dough just sticks together. Divide in half and flatten each piece into a thick disk. Wrap well in plastic and refrigerate for at least 30 minutes before rolling out. Makes a double crust.

 

[blue gecko]

Thanks Booger! I'm always scouting out new pie crust recipes...they happen to be my nemesis! My grandmother made terrific pie crusts and mine have always be so-so...one of these days I'll get the hang of it come H#ll or high water. My poor family has endured hundreds of attempts LOL. Oh my crusts are not bad, they're just not PERFECT! I've never tried the 'vinegar' ones so I'll give this one a go. Wish me luck! BG

 

[booger]

Just remember when doing anything that is supposed to be flaky, to work it as little as possible. That's the key to good, flaky crusts, biscuits, and pastries!

 

[MissTina]

Now I'm confused. Booger I just heard the secret to flaky crusts was lard. I just bought 3lbs yesterday to try. I've NEVER cooked with lard before hope it works. I refrigerate my shortning to aid in flakiness (sp?) that definately does work.

 

[booger]

Maybe lard works better. I dunno.

I've always used shortening and it turns out wonderfully as long as it's worked at little as possible. The refrigeration is just to keep it from being so smooshy and working into the flour too much. Harder shortening is easier to get crumbles with.

Let us know how the lard turns out!

 

[Kathy in WV]

About the lard in crusts-- I swore off Crisco after reading about the way its made and switched to lard. At first I substituted it and used the same amount as of Crisco. I found out it doesn't take nearly as much lard, I think its denser. Maybe its because Crisco is whipped up to be light. Also, I really like the lard for chicken pot pie crusts. It changes the flavor just a little. I can't tell you exactly how much to cut back when you use lard cause I've gotten to the point where I stop when it feels right. (You're making me hungry!!! )

 

[DustMusher]

Lard, vinegar and ICE water and a cool to cold kitchen

DM

 

[Melodi]

We can't get Crisco here and the European Shortening does not work in US pie crust. They sort of boil up and get nasty. Lard (both home made and store bought) will work in most older pie crust recipes. It is very good for meat pies and quite nice for sweet ones. Beef Dripping (which was all I was able to get this last time, lard is going out of fashion here) makes a tough but good tasting pie crust. Reminds me of the crusts on the old fried apple and cherry pies they sell in gas stations. I think it would be very good on a meat pie (haven't tried it yet) or cornish pasties. Would also work for turnover style pies to put in lunch boxes.

Melodi