Thursday, August 02, 2012

Hair, Pie Crust, and Errands

It's another one of those ramble days.  I really didn't have much to do today and planned on staying home but ended up spending most of the morning out an about before it got too hot.  I went to pick up four of the scanned paintings and take the fifth one to be scanned.  Then to Ulta for hairspray and some hair clippies...yes, the hair is finally growing out again and I can put it in a ponytail or up with clippies.  Off to Whole Foods for some salmon and goodies for the weekend but I will still have to go to the "regular" grocery store for Crisco.  Can you imagine making a pie crust without Crisco.  I have been asked to make a peach cobbler for the cabinite gathering and need Crisco but the only I could find at Whole Foods was every  kind of oil you can imagine.  I'm sure there is a way to do that but I am making my Greatgranny's pie crust and I have to have Crisco (she used to use lard).  Okay, here is the is in my memory forever and so easy:

Greatgranny's Pie Crust

1-1/2 cup flour
1/2 + cup shortening
1/2 tsp salt

Cut into little bits with a pastry cutter or two forks

Add 1/4 cup cold water (could be less or more depending on the consistency of the dough)

Divide into two balls one for the top and one for the bottom or one for a large cobbler.

I them will brush with a little milk and sprinkle sugar on top to brown and give a nice sweetness.  

I am known for my pie crust!  Comes with love from my Greatgranny (and Momma)!

1 comment:

Beryl said...

My husband's mother made the most amazing pie crust using Crisco. She had to wrap the edge of the dish with wet muslin strips to keep it from falling over the edge, it was that tender and short. She would make my crust for me. Now that she's gone, mine is so bad, that no one is going to eat it anyway. People just eat the filling out, as if it was just a dish.