So, what am I doing when I should be packing? Making a pie. Our holiday potluck is today at Velma Teague, and I promised one of the staff members a cherry pie. I've made them for his birthday, given him the recipe. In fact, he refused to share his birthday pie with anyone, and took it home and ate it himself. This time, the pie is for everyone.
You don't need the recipe for the inside. It could be any pie - cherry, apple. What you need to know is the crust is special. I don't care about anyone's recipe that calls for cold water, or butter, or whatever. This is my mother's recipe for pie crust. It's the best I've ever tasted, and I'm always disappointed when I have a pie at a restaurant. No crust I've ever tasted can compare with the one that comes from this recipe.
So, today's blog combines food, what I'm doing instead of packing, and reading. Here's Mom's recipe for pie crust.
2 cups flour
1 1/2 teaspoons salt
1 cup Crisco
1/3 to 1/2 cup cold milk
Cut flour, salt, and shortening together with pastry blender or fork. Mix 1/3 cup milk in and add more if needed. Mix till you can form ball and then roll out to size of pan. This is enough for a 2 crust pie.
Twenty-seven years ago, I made this crust for the first time after we moved to Florida. It's always been the perfect crust recipe. Thank you, Mom, for the recipe.