GRANDMA LYNA'S BEST PIE CRUST
Back in 1912, my 13 year old grandmother ran away from home and the 12 brothers & sisters she was stuck caring for, and took a position of head baker at the Black Bear Hotel in downtown Duluth. It was a different time, back then; Pie ruled and was King, Queen and Princess. She made 50 pies per day, Monday through Friday, but on the weekends, she made upward of 75 to 100 pies. This is the ONLY crust she used for her 1000's of pies! This year, 2012, this recipe is now over 100 years old and in constant use throughout the generations. I also wanted to add, that I found out by accident that rolling out the crust between two Silpat mats is a dream come true: peels right off, NO stick! Happy Baking!
Provided by The_Swedish_Chef
Categories Dessert
Time 1h5m
Yield 2 crusts
Number Of Ingredients 8
Steps:
- ALL INGREDIENTS AND TOOLS MUST BE ICE COLD, INCLUDING FLOUR AND SUGAR! MEASURE IN ADVANCE AND PLACE IN REFRIGERATOR FOR 1/2 AN HOUR BEFORE MAKING CRUST.
- Measure flour, confectioner's sugar, and salt into work bowl of food processor. Pulse quickly 2-3 times.
- Uncover bowl, add butter and lard/shortening, process 5-10 seconds until JUST blended.
- Through feed tube, add beaten egg and vinegar and 1/2 of the water. Pulse 2-3 times.
- Watching dough constantly, slowly drizzle the remaining water into the dough as processor is turning, STOPPING INSTANTLY when the dough begins to clump together. (It will look lumpy, rough and riddled with the yolk and butter. THIS IS NORMAL!).
- Turn dough onto Saran Wrap. press into rough circle of pie pan shape, wrap and chill for at least 30 minutes.
- Take off Saran Wrap. Roll chilled dough out between 2 layers of parchment paper. Lay into pan, fill and bake. Happy Baking!
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Ann Paul
[email protected]I love this pie crust recipe! It's so easy to make and it always turns out flaky and delicious. I've used it to make all kinds of pies, from apple to pumpkin to pecan, and they've all been perfect.
Judy Peters
[email protected]This is a great pie crust recipe. It's easy to make and it always turns out perfect. I've used it to make both sweet and savory pies and they've all been delicious.
Qayoom Qayoom
[email protected]I'm so glad I found this pie crust recipe. It's the perfect combination of flaky and buttery. I've used it to make all kinds of pies and they've all been delicious.
Ali Hider
[email protected]This pie crust is amazing! I've made it several times now and it always turns out perfectly. It's so easy to work with and it doesn't shrink in the oven. I love that I can make it ahead of time and keep it in the fridge until I'm ready to use it.
Jeffrey CD
[email protected]I'm a professional baker and I can honestly say that this is one of the best pie crust recipes I've ever tried. It's flaky, buttery, and has the perfect amount of crunch. I highly recommend it.
Victor Gomez
[email protected]This is the best pie crust recipe I've ever used. It's so easy to make and it always turns out perfectly. I've made it for my family and friends and they all rave about it.
raven Singleton
[email protected]I love this pie crust recipe because it's so versatile. I can use it for both sweet and savory pies, and it always turns out great. I've even used it to make quiche and it was delicious.
Zeeshan Azam
[email protected]This pie crust is a game-changer! I used to be intimidated by making pie crusts, but this recipe is so simple and straightforward that I can make them with confidence. And they always turn out perfectly.
Kajiman Moktan
[email protected]I've been searching for the perfect pie crust recipe for years and I've finally found it! This crust is amazing. It's so easy to work with and it always turns out flaky and delicious. I've used it to make all kinds of pies, from apple to cherry to pu
Layne5ttt Coslet
[email protected]This pie crust was an absolute delight! It was flaky, buttery, and had the perfect amount of crunch. I used it to make an apple pie and it turned out beautifully. I will definitely be using this recipe again.