HOMEMADE PASTA DOUGH

I have had this recipe clipping for so long, I have no idea where I got it. It is years and years old.

about 2 1/4 cups all-purpose flour
1/3 cup water
2 eggs
1 tbsp olive oil
1 tsp salt

In a large bowl with a wooden spoon, stir the flour with the remaining ingredients to make a stiff dough. On a well-floured surface, knead the dough until smooth and no longer sticky. This should require around 20 kneads. Wrap dough in plastic wrap and let rest for 30 minutes. This makes the dough easier to roll out. (Or, if using a modern-day food processor with knife blade attached, blend all ingredients 10 to 15 seconds to form a smooth ball. Do not knead the dough; wrap and let rest for 30 minutes.) Cut into your preferred shapes.

Yield: 1 lb of pasta

   

file photo for reference only

MILK PIE PASTRY

This recipe is so old I don't even remember where I got it.

3 cups sifted all-purpose flour
1/2 tsp salt
1 cup firmly packed lard
1/2 cup cold milk

Combine the flour and salt in a large bowl. Cut in the lard until the mixture resembles coarse corn meal. Sprinkle milk evenly over the top while tossing the mixture with a fork. Toss until the mixture holds together. Use about 2/3s of the pastry in the bottom of the pie pan to hold filling. Use the remaining third of the pastry for the top crust.

 clipart library

HOT WATER PIE CRUST

An old Indiana recipe.

3 cups all-purpose flour
1 cup lard (softened to room temperature)
1/2 cup boiling water
1 tsp salt

Mix all ingredients together with a spoon. Rut into refrigerator until cool. Roll out to make 3 single pie crusts. May be kept in freezer until needed.

 

file photo for reference

FLAKY OAT PASTRY CRUST

This recipe is one my mother got from a March 19, 1961 GRIT newspaper.

1 cup sifted all-purpose flour
1 tbsp sugar
1/2 tsp salt
1/2 cup rolled oats, quick or regular is okay
1/2 cup solid shortening
2 to 3 tbsp cold water

Sift the flour, sugar, and salt into mixing bowl and stir in the rolled oats.  Using a pastry blender or two knives cut the shortening into the flour mixture resembles coarse meal.  Sprinkle water, starting with one tablespoon and adding more as needed, tossing with a fork until the particles stick together when pressed lightly.  Shape the dough into a small flat patty and roll on a lightly floured board to a 1/8-inch thickness.

Place the pastry into a 9-inch pie pan or dish and trim 1-inch beyond the edge.  Turn edges under and flute using fingers.  Using the tines of a fork, prick the sides and bottom of pastry.  Set in refrigerator and chill 20 to 30 minutes.

Preheat oven to 425 degrees.

Place shell in 425 degree oven and bake 12 to 15 minutes or until lightly browned.  If crust starts to bubble, gently poke bubbles with fork tine.  Cool shell before filling with your favorite pie filling.

file photo

LAZY BAKER'S PIE CRUST

Have had this recipe for so long, I don't know who gave it to me.

1 1/2 cups all-purpose flour
1/2 tsp salt
2 tsp sugar
1/2 cup oil
2 tbsp milk

Preheat oven to 350 degrees.

Combine the flour, salt, and sugar in the pie pan, mix with a fork. Add the milk to the oil and stir together. Pour over the flour mixture and stir with the fork until well mixed and crumbly. Press evenly in the pan to form a shell. Use as any other pie crust. Fill and bake or bake and fill for cream pies. To use for fruit pies, save back part of the crumbs and sprinkle over the filling and bake as any other fruit pie. Baking time is till crust is brown, about 30 to 35 minutes.

photo from kitchen genius

MRS. OLIVE'S NEVER FAIL PIE DOUGH

This is a recipe from one of the elderly ladies in the community when I was a child.

4 cups all-purpose flour
2 cups shortening
2 tsps salt
1 tbsp sugar
1 tsp baking powder
1/2 cup water
1 tbsp white vinegar
1 egg

Mix together the flour, salt, sugar, and baking powder. Cut in the shortening. Add the water, vinegar and egg. Mix well and chill before rolling out. This dough can also be frozen for use later.

Note: File Photo

MRS. OLIVE'S NEVER FAIL PIE DOUGH

This is a recipe from one of the elderly ladies in the community when I was a child.

4 cups all-purpose flour
2 cups shortening
2 tsps salt
1 tbsp sugar
1 tsp baking powder
1/2 cup water
1 tbsp white vinegar
1 egg

Mix together the flour, salt, sugar, and baking powder. Cut in the shortening. Add the water, vinegar and egg. Mix well and chill before rolling out. This dough can also be frozen for use later.

Note: File Photo

OLD SOUTHERN RECIPE FOR DOUBLE PIE PASTRY

2 1/2 cups White Lily all-purpose flour
1 tsp salt
1 tsp sugar
1/2 cup unsalted butter, chilled and cut into small pieces
1/2 cup solid shortening, chilled and cut into small pieces
1 tbsp sour cream
4 - 5 tbsp ice water

In a large bowl, combine the flour, salt and sugar; add the butter and cut into the flour mixture using two knives or a pastry cutter. Add the shortening using the same procedure. Mix in the sour cream. Sprinkle 3 tablespoons of the ice water over the dough mixture. Use a large rubber-type spatula to press down until the dough sticks together. Add more water, one tablespoon at a time if needed.

Divide the dough in half and shape each half into a ball using floured hands. Flatten each ball into a disk. Dust each side with flour, wrap in plastic wrap and refrigerate 30-40 minutes before rolling out.

Lightly flour a clean countertop and a rolling pin; remove one disk from the refrigerator and roll out until it is a couple inches larger in diameter than your pie pan. Brush the top of the dough lightly with flour and fold in half. Place the folded dough into half of the pan and unfold. Trim the excess to 1/2-inch from the edge of the pie pan and fold dough under.

Add desired filling, roll out the other dough,place atop filling, trim excess and fold under. Using a fork, press edges to seal or make a fancier edge by pinching together with fingers.

Note: File Photo

PIE CRUST WITH POWDERED SUGAR AND EGG

2 1/2 cups all-purpose flour
pinch of salt
4 tbsp powdered sugar
3/4 cup butter, cut up
2 egg yolks
4 tbsp cold water
powdered sugar for dusting, optional

Sift the flour and powdered sugar together with the salt into a mixing bowl. Add the butter and using your fingertips, work the butter into the flour mixture. Make a well in the center of the mixture.

Whisk the egg yolks with the cold water and pour into the well in the center of the flour mixture.

Using your fingers or a fork, combine the two mixtures until smooth.

On a lightly floured surface, roll out the dough to fit a 9-inch pie plate or tart pan. Using a fork, prick the bottom.

Chill for 10 minutes then bake at 400 degrees until golden brown, about 15 minutes.

COLD MILK PIE CRUST

1 1/2 cups flour
1 tsp salt
1/3 c oil
3 tbsp cold milk

Mix together the flour, salt, oil and cold milk. Press into a ball and roll out between waxed pepper. Makes 1 (9-inch) crust.

TRELLIS PIE CRUST

I found a 1958 Good Housekeeping Party Pie Book in my late mother's recipe drawer.  I thought this was interesting and you might enjoy seeing it.  I don't have a scanner and I am not the world's best photographer but I think you will be able to see these pictures.  I remember my grandmothers making lattice pies but I don't remember them making trellis pies.  Do any of you make your pies this fancy?