200 Year Old Pie Crust

Delving into the culinary arts reveals a treasure trove of recipes that withstand the test of time, such as the 200 Year Old Pie Crust Recipe. This pie crust recipe, originating from Diane Atherton in Pine Mountain, GA, is not just a method but a piece of heritage that brings a rich, flaky texture to various pie types. Handed down through generations, this recipe is celebrated for its simplicity and delightful results, making it a cornerstone in baking traditions.

The magic of this recipe lies in its backstory and the legacy it carries. Diane Atherton, the recipe holder, shares that this formulation has been a family gem for over a century. Every Thanksgiving, a large family gathering would see the emergence of this pie crust, enveloping the fillings of apple, pumpkin, and pecan, each pie telling a story of tradition and family unity. It is this personal connection that makes each bite of pie a deeper experience, a taste of history baked into each crust.

Why You’ll Love This 200 Year Old Pie Crust Recipe

– Historical Authenticity: Enjoy a recipe that has been perfected over a century, providing a genuine taste of the past.
– Flaky Texture: The method ensures a crust that is perfectly crisp yet tender, elevating any pie.
– Versatility: This crust can be used for both sweet and savory pies, making it ideal for any occasion.
– User-Friendly: The straightforward instructions make this recipe accessible for bakers of all skill levels.

Ingredient Notes

– All-purpose flour (4 cups): The base of the crust, providing structure.
– Shortening (1 3/4 cups): Traditionally, lard was used for extra flakiness, but shortening works well for a tender crust.
– Sugar (3 Tbsp): Adjust the sweetness depending on the type of pie.
– Salt (2 tsp): Balances the flavors.
– Egg (1 large): Helps to bind the dough and contributes to the crust’s golden color.
– Ice water (1/2 cup): Chilled water keeps the shortening cold, leading to a flakier crust.

How to Make 200 Year Old Pie Crust Recipe

Step 1: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, shortening, sugar, and salt. Use a pastry cutter to blend until the mixture resembles coarse crumbs.

Step 2: Add Wet Ingredients
In a separate bowl, beat the egg with the ice water. Gradually incorporate this into the flour mixture, stirring until just combined.

Step 3: Chill the Dough
Form the dough into a ball and flatten into a disk. Wrap tightly in plastic wrap and refrigerate until firm, about 30 minutes.

Storage Options

– Refrigerator: The dough can be stored in the refrigerator for up to 3 days.
– Freezer: For longer storage, freeze the dough for up to 3 months. Thaw in the refrigerator overnight before using.
– Reheating: Pre-baked crusts can be crisped up in a 350°F oven for 5-7 minutes.

Variations and Substitutions

– Use butter instead of shortening for a richer flavor.
– Add a teaspoon of vinegar to the water to tenderize the dough.
– For a healthier option, substitute half of the all-purpose flour with whole wheat flour.
– For a sweet pie, add a pinch of cinnamon to the dough for extra flavor.

What to Serve With 200 Year Old Pie Crust

– Classic apple pie filling for a traditional dessert.
– Pumpkin puree and spices for a festive autumnal pie.
– Lemon curd and meringue for a tangy, sweet treat.
– Quiche filling for a savory brunch option.

Frequently Asked Questions

Can I make this pie crust vegan?
Yes, use a plant-based shortening and replace the egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water.

What is the best way to roll out the dough?
Roll the dough on a lightly floured surface with a rolling pin, turning the dough a quarter turn after each roll to ensure it doesn’t stick.

Can I pre-bake this pie crust for cream pies?
Absolutely! Bake at 400°F for about 15-20 minutes, or until golden, using pie weights to prevent bubbling.

How can I make my pie crust extra flaky?
Make sure all your ingredients are very cold and handle the dough as little as possible when mixing and rolling out.

When you sink your fork into a pie made with this “200 Year Old Pie Crust Recipe,” expect flaky layers that crumble delightfully in your mouth. The aroma is buttery, and the edges glisten a perfect golden brown. Serve it fresh from the oven to truly appreciate its beauty, possibly pairing it with a scoop of vanilla ice cream or a dollop of fresh cream. This recipe not only provides a base for countless pie fillings but also a delightful journey through flavors that have pleased families for generations.