Grandma Betty’s Pie Crust

Grandma Betty was the kind of woman you kept your guard up when she was around. If she caught you cheating in cards you were banished from the game. Manners were highly enforced and hats at the table were quickly removed. Standing at just a touch over 5 feet, it was Betty’s way or the barn. She ruled her kitchen, her husband and her six children. Everyday Betty prepared five meals a day for her husband and several farmhands. Two breakfasts, one dinner (or lunch), mid-day dessert and supper. Betty literally baked a pie every day. It was once said that Grandma Betty made so many pie’s that her 50 year rolling pin could make the pie for you if your skills were lacking. This rolling pin now is on display in my kitchen due to a broken handle but even without her rolling pin, Betty’s recipe has never steered me wrong.

4 cups All Purpose Flour
1 1/2 cups lard cold, (butter or Crisco is also an option if lard is not on hand)
1 teaspoons sugar
1 teaspoon salt
1 teaspoon baking powder

Mix the lard and dry ingredients until corn bread consistency. If using a food processor pulse until the mixture has a wet sand texture. If using a pastry cutter, mix until the lard has no large lumps remaining. The mixture should stay cold the entire time. This mix can be stored in the freezer until ready to use.

For one sheet of pie crust measure out two cups of the lard and flour mixture. In a liquid measuring cup combine 1/3 cup of ice cold water with 2 tablespoons of vinegar (vodka also works). Slowly pour into the flour mixture using a pastry cutter until the dough comes together. Kneed by hand to incorporate all of the ingredients. Do not handle the dough too much it is important that is stays cold. Form the dough into a disc and place in the refrigerator for at least 20 minutes. On a lightly floured surface roll out the dough to so it is bigger than the pie pan you are using. The dough should be about 1/4 of an inch thick. Use your rolling pin to lift the dough from the counter an onto your pie tin. Fill with your favorite filling and bake at 400 degrees until the pie is done, that varies with each pie recipe.