PASTRY CRUST

My mother was always writing down recipes on little pieces of paper. I have a plastic tub full of recipes she had cut out of places and little pieces of paper with ingredients and then usually minimal instructions. I also have her recipe box that mostly has recipes on cards, but also a little piece of paper ever so often. I wrote here on this blog a while back that I had found a pie crust that tasted so good that I couldn't see the need to try any recipe to make my own. 

Well, one day recently I was making an apple pie for my friend Fran for her birthday. It used two pie crusts. The only problem was I only had one left in the package. Not wanting to go to the store, I decided I would finally try a recipe and make my own.

I'm not sure why I decided to check out my mother's recipe box (I probably remembered seeing all of those little recipes that she had for pie crust.), but I did. Surprise, surprise! I found a recipe on a card in her recipe box. It was brief on instructions, but I didn't let that stop me. Where she was lacking, I used what I remember from seeing other recipes. 

When I gave Fran the pie, I told her what I had done and asked her if it was possible for her to taste the top crust by itself, I would really appreciate it. (What I ask of my friends!) Well, later she sent me a text and told me how much they loved the pie and she thought the pie crust was perfect. (Funny thing is when she returned the skillet to me, she brought her recipe for pie crust AND it was the SAME one my mother used.)

Since then I have made the pie crust at least 3 more times and haven't bought the one I really liked again.
Hope you will try and enjoy my mother's not-so- unique-but-definitely-a-winner pie crust.

PASTRY CRUST

1-1/2    cup flour
1/2       teaspoon salt
1/2       cup shortening
4 - 5    tablespoons cold water

Combine the flour and salt in a mixing bowl.

Cut in the shortening. 

(I use my fingers - creature of habit)

Add 3 tablespoons cold water and mix together to make a dough.

Add the next tablespoons of water one at a time until a dough forms in a ball.

Place in refrigerator for about 20 minutes before you roll it out on a lightly floured board.

I press the ball down in a circle with my fingers before I start rolling with a rolling pin. 

This seems to help roll it into a circle easier.

As a single crust....(decorate the edges how ever you wish.)

Top crust...

Fran's birthday apple pie...

Here is a picture of Mother's recipe card. It's nice to see her handwriting. I miss her so much.