My family spent summers with my Grandma Whitmore when my father was on staff at two different Bible Colleges. My grandmother had a routine for each day – my favorite was Saturday because she made pies for Sunday dinner.
I loved watching her roll them out. She invited all six of her children’s families to Sunday dinner so she made several pies: Chocolate Meringue, Apple, Blueberry, Cherry, Lemon Meringue, Raspberry, Custard, etc. She made the crust from scratch and used fresh ingredients from the farm for the fillings.
Her pie crust was always flaky and delicious. The amazing thing is it is only four ingredients. It is so easy that my son made the pies for Christmas last year because I was taking care of my husband who was sick.
Marie Whitmore’s Pie Crust
4 cups flour
2 cups Crisco (refrigerated was best)
1 scant cup water
Dash of Salt
Sprinkle salt over flour. Cut the Crisco into the flour with a pastry blender. Add a scant cup of water and cut the dough with a pastry blender until combined. Divide into four sections. Take one section and pack the dough like a snowball.
Roll the dough into a circle.
Put flour on the rolling pin and roll the circle onto the rolling pin. Unroll the dough into a pie pan.
Pinch the edges of the pie for a one crust pie, like pumpkin, or roll out a second circle and put it over your filling. You can seal it with a fork for a different effect.
So simple a college freshman can do it!
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