Food history is as personal as your family; many of us are fortunate to have the experience of learning traditions in the kitchen with our elders to ensure that the traditions carry on. It is a tragedy when recipes are lost as family members pass on.
My granny grew up having to help feed 10 other siblings. I have had her multiple pie crusts recipe for many years, but only recently found her other one pie crust recipe in my mom’s recipe collection. Enjoy.
My Granny's Versatile Pie Crust
- 3 cups unbleached white flour
- 1 tsp. baking powder
- 1 pinch salt
- 1 cup vegetable shortening
- 3/4 cup ginger ale ice cold
- In a large shallow bowl, sift the flour, baking powder and salt.
- Cut in the vegetable shortening with a pastry blender or two forks until all the shortening has been incorporated
- Add the ginger ale and bring together into a dough.
- Divide into two equal parts, flatten into disks and refrigerate for at least 30 minutes before using.