Pecan pie

November 29, 2008

Someone smart once said that the simple things in life matter most. Like, pie crust.

This Thanksgiving, Vaughn made four delicious pies, using his mom’s pie crust recipe. We lost Darlene last year to cancer and this was our second Thanksgiving without her. We all felt melancholy seeing her handwriting on the card. It made us feel close, yet reminded us of the distance.

Vaughn inherited her amazing cooking gene. The kids and I helped shell pecans from the tree behind the garden. Home-made never tasted so delicious.

I wanted to share her pie crust recipe here. A tribute to a great mom. And, passing along a tradition from our family to yours. 

Darlene’s pie crust
(Like any good farm wife, she cooked in bulk, so this recipe makes five crusts.)

1 2/3 cup Crisco
4 cups flour
1 Tablespoon sugar
1 teaspoon salt
1 egg
1 Tablespoon vinegar
1/2 cup cold water

Cut flour into Crisco, sugar and salt. In a measuring cup, beat eggs with fork. Add vinegar and water and beat with fork again. Add to flour an dmix. Refrigerate before using. (She often froze the dough.)



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