Over a Cup of Coffee: Betty Ann’s pie crust | CraigDailyPress.com

Over a Cup of Coffee: Betty Ann’s pie crust

I hope that you’re all enjoying Mary Burnett’s “Taco Soup” (Jan. 10 column). Mary called to tell me that the person who makes the soup can choose the amount of olives to put in the soup — even none if the person so desires. Thanks again for the recipe, Mary.

This week I received a recipe for “Pie Crust” from Betty Ann Duzik, of Craig. She thought of the recipe after I featured pie crusts in a recent column. Betty Ann got the recipe from a great aunt, Leda Westfall, aunt to Betty Ann’s first mother-in-law, Maudie Louthan. Betty Ann says that it’s the recipe she uses for pie crusts, with good results. The crust is flaky and tastes good.

When Betty Ann told me about the recipe, I couldn’t help but remember the way my mother, Judy Osborn, cooked. She measured some ingredients by the pinch or handful. She relied on the way the batter (or whatever she was making) felt or tasted. Likewise, Betty Ann’s great aunt used enough cold water “for the right consistency.” She put the water in a coffee mug.

A note about the recipe: when using the recipe, use the amount of flour and Crisco or butter in parentheses to make a two-crust pie or the amount not in parentheses to make more than two crusts. Also, the water may be from the tap, but it needs to be cold.

Pie Crust

5 cups flour (2 cups four)

large pinch salt

2 cups Crisco or butter (2/3 cup)

1 egg, well-beaten

1 tablespoon vinegar

cold water (use enough for the right consistency)

Work together the flour, Crisco or butter, and salt. Add 1 egg, well-beaten, and 1 tablespoon vinegar. Fill a cup with cold water and work water into the flour mixture, using enough water for the right consistency. Be sure the water is cold. You can refrigerate the dough. Use it at room temperature.

Courtesy of Betty Ann Duzik (recipe from Great Aunt Leda Westfall)

*Note: Ingredients in parentheses are for a two-crust pie. Those not in parentheses make more than two crusts.

Next week, my column will feature a recipe for a “Key-lime Cake.” If you have recipes that you would like to share with readers, send them to me at Box 415, Craig 81626 or call me at 970-824-8809. Thanks to Betty Ann and Mary!

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