Aunty Homemade Pie Crust of 1877
Posted by Warren
Makes one 9 to 10 inch pie, double crust, dough
Buckeye Cookery, and Practical Housekeeping, by Estelle W. Wilcox, 1877
This pie crust recipe calls for sweet cream. Be sure to use the heaviest richest cream you can get your hands on for this pie. It is the cream that makes this pie crust.
Bad cream, bad pie crust. Good cream, a good pie crust.
Aunty Homemade Pie Crust Recipe from 1877
Buckeye Cookery, and Practical Housekeeping, by Estelle W. Wilcox, 1877 – Text Version
AUNTY PHELPS’ PIE CRUST.
To one pint of sifted flour, add one even tea-spoon baking powder, and sweet cream enough to wet the flour, leaving crust a little stiff. This is enough for two pies.
A Cookbook with vintage pie recipes
This was the great mid-American cookbook of its day. It began life as a charity cookbook in 1876.
They published the Buckeye Cookery cookbook to raise money to build a parsonage.
They named it The Centennial Buckeye Cook Book, in honor of America’s Centennial.
Why was the book so popular? Clearly, it met the needs of thousands of women looking for advice on how to feed their families and manage their households.
This cookbook kept up-to-date by revisions covering newly introduced foods and equipment.
It contains about 300 pages of cookery recipes and another 125 or so of household hints, suggestions for caring for the sick, for doing laundry, for the cellar and the ice-house, for “Hired Help”, for preserving, gardening – and everything else within the housewives’ sphere of responsibility.
Pie Crust Recipe made with Lard and Butter
Ingredients and instructions are not the actual vintage recipe but is provided for reference purposes.
Pastry dough – double crust
2 1/2 cups King Arthur all-purpose flour (Red bag)
2 tablespoons sugar
1/2 ice cold water (do not use all at once)
1 teaspoon cold canola oil
1/2 teaspoon fine salt
1/2 cup (8 tablespoons) cold leaf lard
1/2 cup (1 stick) cold unsalted butter (any brand wrapped in foil)
Directions making the dough
1. Add all your dry ingredients to a chilled glass bowl and tossed the mixture with a fork.
2. Cube your fats into small pieces and add to the bowl.
3. Using just your finger tips rub the cold fat into the flour. Stop when the mixture resembles cracker crumbs and tiny peas.
4. Whip the ice cold water and oil until it looks cloudy and the mixture looks a little foamy. Quickly add two thirds of this to the dry ingredients and toss with a fork. If it is not coming together add the remaining liquid.
Do Not over work the dough.
It will make it tough.
5. The dough should look somewhat dry but come together when squeezed in your hands.
6. Now divide this mixture in half to make two balls by squeezing it all together. Compress and flatten the balls to form two large disks.
7. Wrap disks tightly with plastic wrap and chill for 30-60 minutes. You can freeze them for two months by adding a foil wrap to the covered disks.
8. Your dough is now ready for your favorite pie recipe.
Pie Crust Success
The same thing applies here but more so and that is DO NOT over work the dough. This will activate the gluten and make the pie crust tough.
Since much liquid is added the chance of a tough crust is likely for this recipe. Thus, this recipe is better to serve for the bottom crust. It should hold liquid very well.
