Best One Hundred One Year Old Pastry Recipes

RUTH'S GRANDMA'S PIE CRUST

Ruth's Grandma's Pie Crust image

This recipe is over 100 years old. My sister-in-law's grandmother said it was a no-fail recipe. It's the best I ever had.

Provided by barbara castodio

Categories Desserts Pies

Time 10m

Yield 32

Number Of Ingredients 6

Ingredients

4 cups all-purpose flour
1 ¾ cups shortening
3 tablespoons white sugar
2 teaspoons salt
1 egg
½ cup water

Steps:

In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.

Nutrition Facts : Calories 162.7 calories, Carbohydrate 13.1 g, Cholesterol 5.8 mg, Fat 11.5 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 2.9 g, Sodium 148 mg, Sugar 1.2 g

100 YEAR OLD PIE CRUST

100 Year Old Pie Crust image

Make and share this 100 Year Old Pie Crust recipe from Food.com.

Provided by Chef assig

Categories Dessert

Time 15m

Yield 1-2 singel-double crust, 2 serving(s)

Number Of Ingredients 5

Ingredients

2 1/2 cups flour
1 cup shortening
1 tablespoon vinegar
1/2 cup milk
1 dash salt

Steps:

Mix first 3 ingredients plus salt until crumbly.
Add milk until mixed into dough.

Nutrition Facts : Calories 1515.2, Fat 106.3, SaturatedFat 27.3, Cholesterol 8.5, Sodium 110.7, Carbohydrate 122.1, Fiber 4.2, Sugar 0.4, Protein 18.1

100 YEAR OLD PIE CRUST

100 Year Old Pie Crust image

What's not to love about this really good and flaky pie crust?! It came together so easy. I made a pecan pie to enjoy with this crust - the crust really made this pie!

Provided by Diane Atherton

Categories Other Breads

Time 10m

Number Of Ingredients 6

Ingredients

4 c all-purpose flour
1 3/4 c shortening (lard would have been used back in the day)
3 Tbsp sugar (when using crust for a savory pie, I use a little less sugar)
2 tsp salt
1 egg
1/2 c water

Steps:

1. In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
2. In a small bowl, mix the egg with water. Blend into flour mixture.
3. Cover tightly with plastic and chill in the refrigerator until ready to use. NOTE: I form a ball(s) and then pat into a disk shape and wrap in plastic wrap.