A pie crust can be a touchy thing. For things like this I still defer to my Mom’s way of doing it. (She has one her share of blue ribbons at the local Fall Fair!!)
Pie Crust (tender flake recipe)
- 5 1/2 cups all-purpose flour
- 2 teaspoons salt
- 1 lb tenderflake lard
- 1 egg, stirred slightly
- 1 tablespoon vinegar
- 1 cup cold water
Stir the flour and salt together.
Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.
In a measuring cup, combine the egg and vinegar.
Add enough cold water to make one cup.
Stir the liquid into the flour mixture, adding just enough to make the dough cling together.
Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball, and separate into 6 portions.
Cover and refrigerate for one hour, you can chill overnite, covered, providing you leave it at room temp for 15 mins before rolling.
Lightly flour surface and roll into circles, then pat the dough into pie pans, following pie recipes. Be careful not to stretch the dough.
Cherry Pie Filling (Nettie Neville)
5 cups of cherries, pitted and halved
3/4 cup of sugar
2 Tbsp cornstarch
1/8 tsp almond extract
1 unbaked pie shell with top
- combine sugar and cornstarch and add to cherries
- mix in almond extract
- pour into pie shell. cut slashes or wholes into pie crust top, place on top of filled bottom. seal edges with a small amount of warm water and flute/pinch edges.
- Bake at 375 F for 45 mins or until browned and bubbly
- I have started brushing my pie tops with a small amount of beaten egg white and sprinkling it with sugar, they brown better.
Don’t be afraid of a little juice bubbling up… And this was my first attempt at the “lattice” work on the pie top…I’m impressed with myself!