Best Granny Pattens Pie Crust Recipes

LARD PIE CRUST

Steps:

• Stir together flour and salt.
• Cut in lard until you have a crumbly mixture.
• Add just enough water to make it come together into a dough.
• Pat into a flat disk and wrap with plastic wrap. Chill at least a half hour.
• Roll into a thin circle and fit into your pie pan.

HOW TO CREATE A LATTICE

Steps:

• On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust and place in the refrigerator while you work on the lattice.
• On a floured work surface, roll out the second half of pie dough into a 12-inch circle. Pie dough is easiest to work with when it's cold, so if the dough has softened too much as you work- place any rolled-out pieces on a baking sheet and chill in the refrigerator or freezer for a couple minutes.
• Using a pizza cutter, cut the dough into strips- the width is up to you. I usually cut them 1/2-inch - 1-inch wide for a traditional lattice top. Remove the pie from the refrigerator. Lay out 6-8 parallel strips of pie dough (depending how thick you cut them) on top of the filling with about 1/2-inch to 3/4-inch space between them. Fold back every other strip, then place another strip perpendicular to the strips. Unfold the folded strips over the perpendicular strip. This is the start of your woven lattice.
• Fold the parallel strips that are underneath the perpendicular strip back over the perpendicular strip. Place a 2nd perpendicular strip down. Unfold the parallel strips over the 2nd strip. Continue this process, weaving the strips over and under.
• Fold the edges of the strips back onto the pie. Crimp or flute the edges to secure the strips with the bottom pie crust.
• The next step is written out in all of my pie recipes, but a reminder is always helpful. Brush the unbaked pie crust with an egg wash, sprinkle with coarse sugar, and chill in the refrigerator as the oven preheats. Remember, keep everything cold prior to baking. Have fun!

GRANDMA'S PERFECT PIE CRUST

Steps:

• In a medium bowl stir together flour and salt. With a pastry blender cut in shortening till pea-sized.
• Sprinkle water on one tablespoon at a time tossing with a fork. Push moistened dough to the side. Mix till all flour is moistened. Don't mix too much or the crust will be hard.
• Form into a ball and roll out on the floured surface. Turn and flour the dough a few times till it's the size you need.

GRANDMA'S SECRET PIE CRUST

Steps:

• In large bowl mix flour and salt. Cut in shortening with two butter knifes.
• In separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
• Roll out dough, and fit into two 9 inch pie pans.
• Bake at 425 degrees F (220 degrees C) for 12 minutes.

GRANNY PATTEN'S PIE CRUST

Steps:

• 1. Mix flour and salt. Cut shortening into flour and salt until crumbly. Take out 1/3 cup of mixture and mix with 1/3 cup water,and then add to rest of the mixture. Mix with a spoon until mixed, then, using your hands, squeez and fold dough until you're able to roll it into a ball. Split dough into two pieces and place in separate freezer bags. Freeze for at least 1/2 hour before using. (This makes it easier to handle, less sticky.)
• 2. To roll out into a piecrust, sprinkle flour onto a dry, clean open surface. Place pie dough ball on floured surface and press down; flip dough over, sprinkle more flour and do the same on the other side. Press down again. Do this until dough is not sticky anymore. Take rolling pin and rub it with flour. Slowly roll dough out in all directions. ( If Dough sticks to the rolling pin, rub more flour on rolling pin.) Dough should be rolled out 2 inches larger than your pie pan.
• 3. Carefully roll dough onto rolling pin and place over pie pan and unroll. Work pie dough into pan and trim over hanging edge to 1 inch from the rim. Then with thumb and finger, press pie dough together all along rim to form little ridges. For a baked piecrust, poke bottom and sides with a fork and bake at 475 degrees for 8-10 minutes.