Appalachia Appalachian Food

Let Them Eat Pie!

Buttermilk pie

In today’s Mountain Flavor Class we’ll being making pies. We’ll start off by making easy peasy no fail pie crusts.

This recipe will make 3 pie crusts. You can use them all right away-or freeze one or two for later.

  • 1 1/2 cup crisco
  • 3 cups plain flour (all purpose)
  • 1 whole egg
  • 5 tablespoons of cold water
  • 1 tablespoon of white vinegar
  • 1 teaspoon of salt

Pie crust easy

 

Mix crisco and flour with a pastry cutter until the mixture is like coarse crumbs.

Egg pie crust

 

Add a well beaten egg to the flour mixture along with 5 tablespoons of cold water, 1 tablespoon of white vinegar, and 1 teaspoon of salt. Stir until well mixed.

Divide the dough into 3 even portions. Using additional flour-shape each crust into a circular disk. If you don’t need your dough right away-place the discs individually in freezer bags and store in the freezer. (allow frozen pie crusts to thaw for 15-20 minutes before rolling out)

Pie crust with vinegar

 

If you plan to use your pie crust immediately-let it chill in the freezer for 15 minutes before hand. Use additional flour as needed as you roll out the crust.

Easy homemade pie crust

 

The crust is perfect-flaky, crisp, and tasty.

What pies will we make?

Tipper

You Might Also Like

19 Comments

  • Reply
    Susan Robbins Watson
    June 27, 2016 at 12:44 pm

    I found this website while searching for information on the Wike Family reunion. I’m trying to find out if the reunion still happens every summer at the Wike family cemetery near East LaPorte and if so, what are the dates? My paternal grandmother was Joanna Ruth Wike Robbins.

  • Reply
    Eldonna Ashley
    July 17, 2014 at 12:46 pm

    Vinegar Pie — Does anyone have a tried and true recipe for vinegar pie? My grandmother used to make them when I was a kid.being a kid I could not get past the name and refused to try them. Now I am curious and would love to try making one.
    In my mind I suspect that it might be a bit like using lemon juice. Vinegar would be easily accessible, cheap, and keep well over time. Lemons would not be in any of those categories, especially “back in the day” on the farm.
    Does anyone have a good recipe or vinegar pie memory to share?

  • Reply
    b. Ruth
    July 17, 2014 at 8:33 am

    Hey,
    Would you ask Cici if she could share her shortbread pie crust with us later on. I have made those little wedding type cookies with flour, almond flavoring, pecans, butter, rolled in powdered sugar (a shortbread type cookie) very lightly baked. Sure this would taste similar. Wonder what type filling would go with it?
    Thanks Tipper,
    No, I’m not trying to run off anybody errrr..not yet anyhow!

  • Reply
    b. Ruth
    July 17, 2014 at 8:22 am

    Tipper,
    and Ken I couldn’t resist and wanted to say this while it was on my feeble mind.
    Ken is the first one I ever heard use that saying the way I do. “Flat as a flitter!” When I say it most people will say, “You mean “flat as a fritter?”
    I respond with, “Nope flat as a flitter!”
    Thanks Ken for reassuring me that I was saying “flat as a flitter” just right!
    Thanks Tipper,

  • Reply
    RB
    July 17, 2014 at 12:31 am

    I’m going to try this recipe, cause I make some of the most miserable pie crusts in the world, no matter which recipe I’ve used – even Ms. Martha Stewart’s. (Yes, I do.) So maybe this one will be the lucky one for me.
    God bless.
    RB
    <><

  • Reply
    b. Ruth
    July 16, 2014 at 6:37 pm

    Goodness,
    I hate to ask…again! But Forrest wants to know!
    Do you have a tried and true great recipe for a luscious Peanut Butter Pie?
    Thanks, Jenny

  • Reply
    b. Ruth
    July 16, 2014 at 6:30 pm

    Hey,
    Made the Squash Pie…good! Had to cook mine a total of 65 minutes…Took out, covered the crust with foil to keep from over-browning and popped it back in the oven for a few. I used a 9″ crust that I already had in the freezer. My eggs were large and it filled it to capacity. The taste was lemony coconut…I thought of making a light lemon flavored (lite) cool whip topping for it. Next time I think I will use Splenda to lighten it up…It’s a rich pie, yummy! No taste of squishy squash at all! Amazing!
    Looking forward to tomorrows recipes…
    b. Ruth

  • Reply
    dolores
    July 16, 2014 at 5:55 pm

    Oh, what good delicious fun you and others will have! I love a good pie, and a crispy crust is important to me. Have a yummy fun and can’t wait for some great recipes!

  • Reply
    Wanda
    July 16, 2014 at 2:49 pm

    I’m going to try it–never had much success with crust so I’m hoping I’ll do better with this. Do yall make chess pies?? They are a favorite here–my niece begged her granny into making her one to take home on the plane to Florida. Everyone at the airport was teasing her that they couldn’t allow it on board so they’d have to eat it themselves. Also they are very easy for beginners to make!!

  • Reply
    Ken Roper
    July 16, 2014 at 2:14 pm

    Tipper,
    I usually just buy those Pillsbury
    Crusts that you roll out. They do pretty good, but since you showed us how to make the simple crusts, I’ll have to try that. First I’ll have to get me a bag of Plain Flour. One time I picked that stuff up at the grocery store by mistake, talk about a dis-appointment! My dumplings looked like a piece of loaf bread with the crusts removed and mashed flat as a flitter…Ken

  • Reply
    Cici
    July 16, 2014 at 12:14 pm

    Thanks for sharing, Tipper! 3 will be going into the freezer this afternoon. Have you ever made pie crust with pecans and lots of real butter, almond flavor, etc.? More of a shortbread type of crust. It makes people fall madly in love with you and run off. True story. Have to be careful not to take them to church potlucks, though. Dangerous. True Story.

  • Reply
    eva nell wike, PhD
    July 16, 2014 at 12:14 pm

    Lawsey mercy, this sounds so good. Yesterday I delivered 3 quarts of blueberries to a Cousin Wike in Farragut. This was a pre-payment so when we meet over in Jackson County,NC
    for the WIKE FAMILY REUNION we can dine at her mama’s table there in the WIKE CEMETERY. I don’t know if this will be an even swap but I feel it it fairly so. It took me and Jim a long time to pick those blueberries.
    The reason we traded blueberries for lunch is we will be ‘on the road again’ for two days. Plus it is just so wonderful to share!
    Eva Nell
    p.s. Are you coming over to Ethelene’s reunion????

  • Reply
    Edgar Allen Poet
    July 16, 2014 at 11:55 am

    Simple Simon met a pielady,
    Going to the fair;
    Says Simple Simon to the pielady,
    Let me taste your ware.
    Says the pielady to Simple Simon,
    Show me first your penny;
    Says Simple Simon to the pielady,
    Indeed I have not any.
    Well alright!
    I’ll give you a bite!
    Of the one Jack Horner stuck his thumb in!

  • Reply
    Miss Cindy
    July 16, 2014 at 9:55 am

    Let them eat pie, indeed! I’d sure eat the pie if I were there.
    That’s a wonderful list you are making. I am particularly interested in the chocolate pie. I hope you will share the recipe for it.

  • Reply
    Tamela
    July 16, 2014 at 9:53 am

    My sister-in-law’s family came from the Ozark’s a couple of generations ago and this is the same recipe she gave me from her family recipe box. It is good
    I usually use my grandmother’s recipe (2 cups flour, 1/2 cup corn oil, 1/4 cup milk, salt to taste). I mix the salt and flour, make a well, pour in the liquid, then use a cutting motion to blend the flour and liquid; be careful not to work too much. The mixture becomes crumbly with a bit of cohesiveness (not gooey or sticky). I then take half of it and quickly pat together a ball, then roll it out for 1 crust between two sheets of wax paper. That becomes the bottom shell of a two crust pie. Repeat for the top shell or another bottom shell. For some reason (perhaps the flour has changed?)in the past 20 years or so, I have had to add a little more corn oil for the texture to come out right. Sometimes, when I have extra cream around, using that instead of the 2% milk I have always used, will do the trick.
    After assembling and trimming the edges, we roll the trimmings into a rectangle,smear with butter (or margerine), cover with a cinnamon sugar mixture, roll, and bake. As soon as this is removed from the oven the roll is cut into “cinnamon snails” for the children (who must wait until after dinner for pie) to enjoy “right now” with a good glass of milk.

  • Reply
    Joyce Heishman
    July 16, 2014 at 9:46 am

    I have copied every pie and crust recipe you have. Can’t wait to try them. I have never been able to make a good pie crust. Thank you, thank you, thank you. You have given me treasures.

  • Reply
    b. Ruth
    July 16, 2014 at 9:26 am

    And who knows what else?
    How about a savory pie let’s say,
    Four and twenty black birds baked in a pie!
    Do you have a mountain recipe for a really tried and true, good Shepherds Pie?
    I’m out of plain flour, guess I’m off to the store!
    Thanks Tipper,
    Have fun today. The weather here is wonderful…seems like we are having a touch of Fall.

  • Reply
    Pamela Danner
    July 16, 2014 at 9:22 am

    I have a recipe almost identical to this but you use a bag of flour and a can of Crisco and it makes 9 pie crust at once and you also shape into disks and freeze. A great way to have pie crust on hand when you need them.
    Pam

  • Reply
    Sheryl Paul
    July 16, 2014 at 7:23 am

    I made your crust last year, it was so good, thank you for sharing the recipe again!

  • Leave a Reply