Nana Kay's Pie Crust

Hello, Friends!

A little later posting than usual posting for the blog this afternoon, but I have the perfect fall pie crust recipe to share with you! As a little girl, I was always enamored with watching my Nana Kay cook/bake in the kitchen. She has passed countless recipes on to me and gifted me a recipe box for which I am always extra grateful for! Cooking in the kitchen for me started under her guidance way back in 2007 for the 4-H Food Show. My mom continued to cultivate that gift of cooking even if it was just preparing simple Hamburger Helper for our family of 5. Living out in the country is certainly a blessing, but when you run out of eggs, milk, or flour you are pretty much stuck. I made countless trips over to Nana's house on the Razor when I was missing an essential ingredient in the kitchen!

So, let the Fall baking commence! This recipe will yield two pie crusts perfect for a pecan pie, apple pie, or pumpkin pie this season.

Ingredients:

• 2 cups flour

• 1 Tablespoon Sugar

• 1/2 Teaspoon Salt

• 2/3 Cup Crisco

• 1 Egg

• 1 Tablespoon Vinegar

• 1/2 Cup Cold Water

Directions:

1. Mix your dry ingredients in a large mixing bowl. Cut in crisco until it has the appearance of corn meal.

2. Add all liquid ingredients at once, stirring just enough to wet the flour.

3. Form dough into 2 balls. Roll out dough on a lightly floured surface. Place crust in a pie plate. Prick your pastry shell to prevent bubbles.

4. Bake crust at 400 degrees until lightly browned. Use in recipe as directed.

Tip* - Make a foil ring by folding aluminum foil and placing it all around the crust edges to prevent excess browning.

Lady K's One Thing:

A great Fall Book to nestle up with this October! The School of Essential Ingredients by Erica Bauermeister

Happy Baking,

Lady K