New Rinkel flour."
Now, I've made lots of pie crust. This one. This one. I even made the vodka pie crust from ATK [it's baller]. And I frequently just grab a pie crust from the refrigerated section at the grocery store.
When I think about Grammy baking, in my head she cooks a lot like Miss Lillie from A Chef's Life [here's the episode where Lillie makes buttermilk biscuits (9:39, but you should totally watch the whole thing) this show *love*]. You add the ingredients and use your hands and eyes and when it's right it's right and you just know it.
Since I had no idea of what the ratios would be for fat to flour, I started with one of my favorite books at the lake house, Granddaughter's Inglenook Cookbook.
Yes, I read cookbooks for funsies.
I made the pie crust, rolled it out, placed in in a pie tin, crimped the edges, docked the crust, baked it off and filled it with cream and strawberries.
It was amazing.
Grammy's Pie Crust
for 2 pie crusts
- 2 cups New Rinkle Pastry Flour
- 1 tsp Salt
- 2/3 cup Lard
- 4-6 Tablespoons Cold Water
Mix the flour and salt. Add the lard and use your fingers or a pastry blender until the fat is about the size of small peas. Sprinkle the water one tablespoon at a time into the flour mixture and toss it lightly with a fork until it just comes together. Once the particles hold together when you pinch a piece you have enough water. Divide dough into two portions. Flour your surface and roll out your crust until it is about 1" larger than your pie plate all the way around. Place the dough into your pie plate and crimp the edges. I do it almost exactly as this epicurious video teaches.