Grandma Clement's Pie Crust
August 15, 2017
Welcome.
Years ago before FWS, I started a blog called My Husband the Farmer. It was all about our crazy farm life and basically how to cook everything I loved to eat. Since then, I'm full-time into farming myself and I started up this little business so it's kind of gone by the wayside unfortunately.
I used to share all kinds of great family recipes that were easy, full of real ingredients and tasted delicious. I don't really know how else to share farm life with those not involved in farming already but food is a great start so I'm back at it here and I've got my Grandma Evelyn Clement's pie crust up first.
You may recall her name, she's one of the namesakes of my collections. She was a farmer's wife and she was a great cook. This recipe is special because it came right out of my Grandma’s Farm Women’s Union cookbook. It's close to my heart because I never got to meet this remarkable woman but over the years I have met her through cooking and that’s a special kind of love.
Grandma Clement's Pie Crust (4 crusts)
5 cups flour
1 pound shortening (like Crisco)
1 tsp salt
Cold water
1 large egg
2 tsp baking powder
2 TBSP vinegar
Start by beating the egg in a measuring cup, add the vinegar and then fill the cup to 3/4 full with the cold water. Mix all the dry ingredients in one bowl and cut the shortening into them with a fork or a pastry blender. Add the cold liquid gradually stirring with a fork. Place dough between two sheets of wax paper and work together until it holds. Separate dough into grapefruit size portions and freeze individually to take out as needed.
The recipe above will make enough for four single crust pies or two double crust pies but if you only want one, the recipe for a single crust is modified below.
Single Crust Pie
1 & 1/4 cups flour
1/4 tsp salt
1 TBS sugar
1/3 cups Crisco (I like to use coconut oil)
6-8 TBS ice water
Repeat same steps as above. Enjoy!
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