So your gonna make a pie

Nana’s foolproof pie crust

My Nana, Evelyn Borba was an OG farm girl. She not only kept her farm going when my Grandfather passed. She made it a successful ranch that thrived for many years and allowed all of our family to experience the real-life of animals and growing our food.

I can remember her making pies for every holiday. Nana always brought pie. Apple, Pumpkin, and Pecan were her favorites. On the ranch, she would let us make tarts with the leftover dough. We would sprinkle sugar, butter, and cinnamon on the tarts and eat them warm. Still a happy memory.

This photo is from years ago when Nana came to stay for Thanksgiving. I wanted to document this process. The ritual of generations teaching family traditions. The image of Nana’s hands has always been a favorite.

4 Cups of flour

1 1/2 cup shortening or margarine

1 Tablespoon of sugar

2 Teaspoons of salt

1 Tablespoon of vinegar

1 Egg

1/2 Cup of water

Mix the first four ingredients. In a separate dish, beat the remaining ingredients. Combine both mixtures, stirring until moistened. Then form into 2 balls with hands. Chill 15 minutes.

Makes 2 – 9 inch double crusts or

4 – 9 inch single crusts

Can be stored in refrigerator for up to 3 days.

Can also be frozen.

I have used Nana’s recipe several times for fruit pies as well as for shepherd’s pies. I think pumpkin pie may be next!

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