Grandmas Best Ever Pie Crust
Makes 2 pie crusts (enough dough for 1 double-crust pie)
Ingredients
2 1/2 cups unbleached all purpose flour
1 1/2 teaspoons sugar
1 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup chilled lard or frozen nonhydrogenated solid vegetable shortening, cut into 1/2-inch cubes
5 tablespoons (or more) ice water
Preparation
Blend flour, sugar, and salt in processor. Add butter and lard; using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to medium bowl. Add 5 tablespoons ice water and mix with fork until dough begins to clump together, adding more water by teaspoonfuls if dry. Gather dough together. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour. DO AHEAD Can be made 3 days ahead. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.
GRANDMA’S FRESH MARIONBERRY PIE
5 c. marionberries (hybrid blackberries)
1 c. sugar
1/4 tsp. salt
3 tbsp. flour
2 tbsp. lemon juice
2 tbsp. butter
1 double pie shell *See above
Mix all but butter. Pour into unbaked pie shell. Dot with butter. Cover with More Pie Crust and pinch. Brush with egg white or butter and sprinkle with sugar. Bake 10 minutes at 450 degrees, then 30 minutes at 350 degrees.
GRANDMA’S FRESH APPLE PIE
2 1/4 pounds Granny Smith apples
2 1/4 pounds Braeburn apples
1/4 cup all-purpose flour
2 tablespoons apple jelly
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup sugar
3 tablespoons sugar
1 tablespoon butter, cut into pieces
1 teaspoon sugar
Preheat oven to 450°. Peel and core apples; cut into 1/2-inch-thick wedges. Place apples in a large bowl. Stir in next 7 ingredients. Let stand 30 minutes, gently stirring occasionally.
Stir apple mixture; reserve 1 Tbsp. juices. Spoon apples into crust, packing tightly and mounding in center. Pour remaining juices in bowl over apples. Sprinkle apples with 3 Tbsp. sugar; Pour into unbaked pie shell. Dot with butter. Cover with More Pie Crust and pinch. Brush with egg white or butter and sprinkle with cinnamon sugar. Bake 10 minutes at 450 degrees, then 30 minutes at 350 degrees.
Cover loosely with aluminum foil to prevent excessive browning, and bake 30 more minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Remove to a wire rack. Cool 1 1/2 to 2 hours before serving.
Serve warm with vanilla bean ice cream
Bon Appetit and Namaste!