Other Grandma's Pie Crust

Other Grandma and Great Grandma Miller

I'm convinced that very few things in this world are better than pie.  A buttery, flaky crust enveloping sweet fruit, filling the house with the smell of delectable baked goods.

The perfect pie has sweet, freshly picked fruit with a sprinkle of sugar, wrapped in a simple crust.  No sugar is necessary in the perfect pie crust, becuase the filling has all of the sweetness that you need.  The crust just needs to be flaky and flavorful.

I've tried many pies in my 30 years on earth, and very few compare to my grandma's pie.  She made it for her family, my mom made it for her family, and now I make it for my family.  This pie recipe is so delightful that it begs to be shared!

I like the fruit in my pie to resemble a mountain.  Sebastian and I only gathered about 4-5 cups of blackberries, so I sliced up some ripe nectarines to throw into our fruit filling.  I sprinkled in a little sugar, cinnamon, and flour, and pulled out my well-used pie crust recipe.

Other Grandma's Pie Crust

3/4 cup shortening (I use butter-flavored Crisco)

1/2 teaspoon salt

2 tablespoons milk

2 cups sifted flour

1/4 cup boiling water

Cut together shortening, flour, and salt.  Use a fork to loosely mix in milk, one tablespoon at a time.  Add boiling water 1 tablespoon at a time while also mixing loosely with a fork.  Recipe will make one double crust.  Divide dough in half and press into a ball, then flatten with your hand.  Roll onto a floured board into a circle.  

That's it!  Put the pie together, pinch together the edges, and bake it at 450 for 10 minutes, then turn the oven down to 350 for an additional 35-40 minutes.

I like the fruit in my pie to resemble a mountain.

... and finished!