Mary’s Pie Dough

Author

The Appalachian Tale Jimmy Proffitt

Prep time

10 Min

Inactive time

30 Min

Total time

40 Min

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Mary's Pie Dough

Mary would pull together a pie crust in no time at all, barely measuring because she knew what it took. This is her recipe, which is simple and trustworthy! This recipe makes a top and bottom crust.

Ingredients

• 3 cups of plain flour
• 1 1/3 cups of butter-flavored Crisco
• a little ice-cold water

Instructions

My notes from Mary simply say:

1. Add a little cold water to mixture to make dough soft.

Here is how I interpret what Mary did and taught me:

1. Chill your Crisco, flour, and a large bowl for a few minutes.
2. Sift the flour into the bowl. Cut into the flour the Crisco with a couple of butter knives (also known as case knives) until it resembles coarse meal. You can also use a pastry cutter to do this.
3. Add a little cold water at a time until dough comes together and is soft. I start with a couple of tablespoons of ice water sprinkled around the flour/Crisco mixture until it the dough and mix. Add another tablespoon and mix. Repeat until the dough comes together.
4. Flour your surface well and turn out the dough. Knead the dough lightly until soft and smooth. Divide the dough equally, wrap and chill for 30 minutes. Flour your surface, your rolling pin, and the top of the dough lightly. Roll the dough out to about a 10-inch diameter and transfer it to your pie plate.

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