This wonderful pie crust recipe came to us from one of our volunteers, Sharon Reavis Ward. We find this recipe will make two 8 or 9 inch crusts or one 10 inch deep dish crust with enough for a lattice top.
My grandmother, Nora Lee Reavis, was born in 1898 on a farm in North Carolina. There were ten children in the family, and she, being one of the oldest, was expected to help with the cooking . . . so she became one of the best.
When my grandparents were married, they moved to Indiana. As a child, walking into her big farmhouse kitchen was like walking into Heaven for me. She always had pies in the freezer, ready to put in the oven. Anytime anyone walked through the door she would lift the lid to that big old freezer to reveal pies whose fillings would have been grown and canned there on the farm. Grandfather and she worked side by side to fill the basement pantry. My heart is warmed just to think of her.
Sharon Reavis Ward
- 1 egg
- 1 tablespoon vinegar
- 6 tablespoons of water
- 3 cups flour
- Pinch of salt
- 1 cup lard
Break egg in a cup and beat with a fork. Add vinegar and water.
In mixing bowl, mix flour, salt and cut in lard. Mix wet ingredients to the dry.
Knead lightly until a ball is formed and roll out to desired thickness.
Place pie plate on crust, trim and lay crust into plate.
Fold under the outer edge. Flute edges as desired.