Who wants pie?

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I’ve always loved pie, but didn’t like to make piecrust. I remember my grandma teaching me how to do it, how to cut in the lard (she always used lard) till it was “just so”, then mix in the ice water. “Don’t mix too much, though; it will turn to rubber.”
She made it seem so easy. She made pies several times a week, but I found myself avoiding making piecrust for years. I finally bought a food processor just for that purpose.
Sometime back in the 80s, my mother-in-law told me about this piecrust that was made with boiling water and mixed up with a hand mixer. I was very skeptical, but I tried it and it worked!
Here is that piecrust recipe, plus a couple good pies you can make with it. Enjoy!

Boiling Water Piecrust
3/4 c. lard or shortening
1 T. milk
1/4 c. boiling water
2 c. all purpose flour
1 t. salt
Mix first three ingredients in small deep mixing bowl. Beat at medium speed till light and fluffy, a couple minutes. Add flour and salt and beat just till mixed. Refrigerate at least one hour, then roll out and make piecrust. This amount will make two 8-inch piecrusts. For a baked pie shell, prick the bottom and sides of dough and bake at 350 degrees for 18 minutes.

Chess Pie
3 eggs
1 1/2 c. sugar
1 1/2 T. flour
1 1/2 T. cornmeal
1 t. vanilla
1 t. vinegar
1/4 c. milk
1/2 c. butter, melted
1 (9-inch) unbaked pie shell
Break eggs into large mixing bowl. Whisk lightly to blend. Add sugar, flour and cornmeal and blend well.  Add vanilla, vinegar, and milk. Add melted butter and mix well. Pour into unbaked pie shell and bake in preheated 350 degree oven for 45-50 minutes or till firm in the middle. After the top has browned, put on a foil tent to keep the top from burning. Makes six to eight slices.

Garnett’s Pecan Cheesecake Pie
(Garnett was a good friend of my grandmother Ruth Spicer, and my piano teacher. She wrote down this recipe for me in 1967, and I’m printing it just the way she wrote it.)
Preheat oven to 350 degrees. In medium bowl, blend 8 oz. cream cheese, 1/3 c. sugar, 1 t. vanilla, and one large egg until smooth. Pour mixture into 10” (deep dish) piecrust. Sprinkle with 1 1/4 c. chopped pecans. In another bowl, blend three eggs, 1 c. light corn syrup, 1 t. vanilla, and 1/3 c. sugar until smooth. Gently pour mixture over pecan pieces. Bake on center rack of oven 50-60 minutes until center is just set and pastry is golden. Cover edges with tinfoil if getting too brown. Cool on wire rack. Makes eight servings. It’s RICH.