|The pie selection from roommate Thanksgiving. Perhaps not as impressive as the spread at home, but I'd say that's pretty good for one person in one day.|
For as long as I can remember, my family has made pies for Thanksgiving. LOTS of pies. We're talking 2-3 per person. And, for as long as I can remember, we've used the same pie crust recipe, passed down from Grandma Kemper.
My dad usually made the pie crust, while my mom focused on the fillings and other parts of the Thanksgiving dinner. We kids helped (or hindered, depending on the day), rolling out the pie crust, shaping it, cutting it, and eating it. That was my favorite part.
"The" pie crust always got compliments. I just took this for granted. When I became a food-blog addict, I realized that there was a lot of controversy on the issue of pie crusts. One day, I may experiment with other kinds. But for right now, I'm perfectly content with my all-shortening, easy-to-handle, simple and delicious pie crust.
And just for the record, we don't judge people who measure flour by filling the measuring cup, shaking it around to settle, and then dumping it in. It's cool.
Grandma's Pie Crust
1 1/4 cup all-purpose flour
1/3 cup shortening
1/2 teaspoons salt
3-4 Tablespoons ice water