Submitted by Pheobe Blackham
This pie crust was famous from Lulie Blackham. It was said to be so easy that even a man could make it!! Well, truth be known, Udell makes it better than I do!! It comes from a Betty Crocker cookbook.
8”-9” one crust 10” one crust or 8” 2 crust
1 cup + 2 T flour 1 ¾ cup flour
½ tsp salt 1 tsp salt
1/3 cup oil (Mazola) ½ cup oil
2-3 T cold water 3-4 T cold water
10” 2 crust pie
2 2/3 cup flour
1½ tsp salt
¾ cup oil
4-5 T cold water
Measure flour & salt into bowl. Add oil, mix until pea size. Sprinkle water
1 tablespoon at a time until flour is moistened and dough cleans side of bowl. If
Dough is too dry add more oil, not water. Roll out and fill or bake for 12-15 min. at 475°.
2 comments:
Gus was our bishop when we were young parents in Orem. Some of my favorite recipes came from Lulie. I made her crescent roll dough Thursday to wrap around little sausages for pings-in-blankets. The remainder of the dough was made into the famous crescents for tonight's Sunday dinner. After dinner tonight, we got a call from our daughter in Utah. She wanted my cornbread recipe, which is actually Lulie's recipe that I've used for nearly 30 years. Lulie's chimis are another family favorite. My daughter made the chimis when, after summer break, she returned to BYU in Aug 11. She whole-heartedly believes that the chimis are the reason that, after eating them, a certain young man decided to ask her out on a date. They married this past April and we owe it all to Lulie's chimis :o) from Linda M
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