Flakey Pie Crust Recipe...

 

Steak And Potato Pot Pie

This was my mother-in-law's pie server. It has served many slices of pie.

I used a fork to poke holes in the bottom crust, then I baked the it for 12 minutes at 375 degrees before adding the filling. This keeps the bottom crust from becoming soggy.

The bottom crust is just as flakey as the top.

This pie crust is delicate and flaky. 

I absolutely love Pot Pies. My mother-in-law made the best pot pies. I really miss her. She was so smart and talented. From homemaker to woodworker, she was a self-taught woman. I learned a lot from her, including how to make the flakiest pie crust ever.

Her life was a testament to the love of family. She loved feeding people. She liked it when they were full and satisfied after one of her great meals. Even the simplest fares were made with much love and care.

The secret to her flakey crust is ice water. Yes, that's right, ice water and not overworking the dough. When you bring those two techniques together you get the flakiest pie crust ever. 

Ingredients: 

(1 pie crust) 

1 Cup All-Purpose Flour

1/2 Tsp Salt

1/3 Cup Shortening

4-5 Tbs Ice Water

Directions:

In a mixing bowl combine flour and salt. Add shortening. Mix with a pastry blender until crumbly. Add small amounts of ice water until the dough forms into a ball. Do not overwork the dough. The ice water keeps the shortening from melting while forming the dough into a ball. That's it. Simple and easy. The dough is ready to use. 

Things To Be Happy About:

Memories

Recipes handed down from generation to generation

Kind words

Salt and pepper shakers

Grace

Learning new skills

Hot water bottles

Sabbath Eve

Pie servers

Pot Pies

My Mom's fried chicken and spaghetti 

Drive-in movies

Musicals

Shabbat Shalom,

Mrs. Smith