By The_Swedish_Chef on November 10, 2009
Photo by Darkhunter
Photo by Darkhunter
"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!"
Serving Size: 1 (554 g)
Servings Per Recipe: 1
"really tender. I make good pie crust yet this is the first time I could see hunks of butter in crust before and after rolled out. Lots of thumbs. I rated 4 stars as I had to change to make it savory for a chicken pot pie. For that I omitted confectioner sugar and added 1/2 tsp. onion powder. And I did not have a food processor. So I just mixed in. Great recipe SC your grandmother knew how to cook!! I will try recipe as is when blackberries are ripe. I probably will be able to update stars then. Everyone who has tried recipe loved when baked as is.
Update. Still have not made with confectioners sugar though I think that would be fabulous. This time I omitted sugar & added 1/2 tsp onion powder and 1/2 tsp garlic powder This is so tender but I disliked not giving it 5 stars until I liked the taste."
"I made this yesterday for dessert after dinner. Followed as written--WOW. I had no problem with rolling or placing dough in pie pan, whew! This was delicious and well worth the refrigeration routine. I did sprinkle about 1/8 tsp. sugar over crust before placing in oven. Best apple pie yet. (I have to get in practice summer is just around the corner-blueberry pie, peach pie.) Chef #1440799 Bill K."
"This is a fabulous crust and very simple when mixed in the food processor. I also agree with you that King Arthur flour makes the best crusts. Thank you for your delicious recipe."
"Wow!!! ''true scratch recipe'' that was worth the extra effort, loved every bite."
"Stellar. I don't usually use egg in my pie crust, but this recipe changed my way of thinking. It's incredibly tender and flaky. Could become my new standard recipe. Thanks for posting!"
"I have finally found my go-to pie crust! Thank you, thank you, Sweedie! At last, I can understand the phrase "easy as pie!""
"I use this pie crust for my cherry pie and it was very good. I've tried many pie crust in the past but this one is the best one by far. It is light, tender, flaky crust. Most pie crust I made is greasy, one reason why I don't like eating crust in my pie or eating pie for that matter. But this crust change my whole outlook about eating pie.Thank you for sharing your grandmother's pie crust recipe with us. I truly appreciate it."