1/1 Photo of Grandma Lyna's Best Pie Crust
1 hr 5 mins
Back in 1912, my 13 year old grandmother ran away from home and the 12 brothers & sisters she was stuck caring for, and took a position of head baker at the Black Bear Hotel in downtown Duluth. It was a different time, back then; Pie ruled and was King, Queen and Princess. She made 50 pies per day, Monday through Friday, but on the weekends, she made upward of 75 to 100 pies. This is the ONLY crust she used for her 1000's of pies! This year, 2012, this recipe is now over 100 years old and in constant use throughout the generations. I also wanted to add, that I found out by accident that rolling out the crust between two Silpat mats is a dream come true: peels right off, NO stick! Happy Baking!
My Private Note
Units: US | Metric
- 2 cups all-purpose flour (I ONLY use King Arthur brand)
- 3 tablespoons confectioners' sugar
- 3/4 teaspoon salt
- 1/2 cup chilled butter, cut into 6 pieces (chilled hard)
- 3 tablespoons lard or 3 tablespoons Crisco, chilled
- 1 large egg, beaten lightly
- 1 tablespoon apple cider vinegar (but, I've used pear, champagne or other flavoured vinegars)
- 1/4 cup ice water
- 1ALL INGREDIENTS AND TOOLS MUST BE ICE COLD, INCLUDING FLOUR AND SUGAR! MEASURE IN ADVANCE AND PLACE IN REFRIGERATOR FOR 1/2 AN HOUR BEFORE MAKING CRUST.
- 2Measure flour, confectioner's sugar, and salt into work bowl of food processor. Pulse quickly 2-3 times.
- 3Uncover bowl, add butter and lard/shortening, process 5-10 seconds until JUST blended.
- 4Through feed tube, add beaten egg and vinegar and 1/2 of the water. Pulse 2-3 times.
- 5Watching dough constantly, slowly drizzle the remaining water into the dough as processor is turning, STOPPING INSTANTLY when the dough begins to clump together. (It will look lumpy, rough and riddled with the yolk and butter. THIS IS NORMAL!).
- 6Turn dough onto Saran Wrap. press into rough circle of pie pan shape, wrap and chill for at least 30 minutes.
- 7Take off Saran Wrap. Roll chilled dough out between 2 layers of parchment paper. Lay into pan, fill and bake. Happy Baking!
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Nutritional Facts for Grandma Lyna's Best Pie Crust
Serving Size: 1 (554 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1119.0
- Calories from Fat 619
- Total Fat 68.8 g
- Saturated Fat 37.6 g
- Cholesterol 233.2 mg
- Sodium 1316.7 mg
- Total Carbohydrate 107.6 g
- Dietary Fiber 3.3 g
- Sugars 12.2 g
- Protein 16.5 g