She never told me I couldn’t accomplish my dreams. This included entering baked goods … in the Adult Division … when I was only 13 years old. She could have said, “No, Becky Sue,” or told me to figure it out on my own, but she pulled out her cookbooks and began to teach me the “basics.” She was a master at them; never fancy or pretentious, just wonderful!
Momma’s Pie Crust
2 cups sifted flour
1 tsp. salt
2/3 cup vegetable oil
7 Tbsp. ice water
Prepare work space with two large pieces of waxed paper. Momma taught me to put a tiny bit of water on the counter under the bottom one so that it wouldn’t move while rolling out the dough. The second piece goes over the top before rolling.
Mix salt into flour and make a “well.” In a separate bowl, measure out oil. Add the ice water, but do NOT stir.
Pour the liquid into the “well” and carefully stir with a large fork to mix. (It only takes a few turns for it to turn into a ball.) The mixture will look marbled. Place half between the two pieces of waxed paper and roll out to desired diameter. It should be about 1/8-1/4″ thick.
After adding your filling, repeat the rolling process with the top crust. Fold the waxed paper over so the crust makes a half-circle. With a sharp knife, make diagonal cuts for the steam release while baking. Using the waxed paper to help you, lift the crust and place it over half of the pie. Unfold. Using your favorite technique, crimp the edges so the filling won’t escape. Dust the top with a sprinkling of sugar and bake on the middle rack. (Make sure to put a pan or foil on a rack lower in the oven to catch any drips.)
