Grandma Lyna's Perfected Pie Crust
Hailing from a time when pies were the heart of family gatherings, this recipe is a cherished legacy passed down through generations. In 1912, a determined 13-year-old named Lyna found her calling as the head baker at the Black Bear Hotel in Duluth, where she mastered the art of pie-making. Crafting 50 to 100 pies each weekend, she relied on this very crust for its exceptional flakiness and tender texture. Celebrating over a century of delight, this pie crust embodies the spirit of love and tradition. Pro tip: Rolling it out between two Silpat mats makes the process effortless, ensuring no stickiness—perfect for creating beautiful pies every time!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
All-purpose flour
2 cups (Chilled, preferably King Arthur brand)
Confectioners' sugar
3 tablespoons (Chilled)
Salt
3/4 teaspoon (Chilled)
Chilled butter
1/2 cup (Cut into 6 pieces)
Lard or Crisco
3 tablespoons (Chilled)
Large egg
1 (Beaten lightly)
Apple cider vinegar
1 tablespoon (May substitute with pear or champagne vinegar)
Ice water
1/4 cup (Chilled)
Instructions
1
Begin by ensuring all ingredients and tools are ice cold—this is crucial for achieving the perfect texture. Measure and refrigerate flour, sugar, and salt for at least 30 minutes beforehand.
2
In the work bowl of a food processor, combine the all-purpose flour, confectioners' sugar, and salt. Pulse quickly 2-3 times to mix.
3
Add the chilled butter and lard (or shortening) to the flour mixture. Process for 5-10 seconds until just blended; it should resemble coarse crumbs.
4
Through the feed tube of the processor, add the beaten egg and apple cider vinegar. Start with half of the ice water and pulse 2-3 times to combine.
5
While the processor is running, slowly drizzle in the remaining water until the dough begins to clump together. Stop immediately when it looks lumpy and rough—this is normal and indicates that the dough is ready.
6
Turn the dough out onto a sheet of Saran Wrap and gently press it into a rough circle that resembles the shape of a pie pan. Wrap it tightly and chill in the refrigerator for at least 30 minutes.
7
Once the dough is chilled, remove it from the Saran Wrap. Roll it out between two layers of parchment paper or Silpat mats for easy handling and no stickiness.
8
Carefully place the rolled-out dough into your pie pan, fill with your desired filling, and bake according to your pie recipe's instructions. Enjoy baking and let the memories unfold!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Who is the original creator of this pie crust recipe?
The recipe was created by Grandma Lyna, who mastered the art of pie-making starting in 1912.
Where did Grandma Lyna learn to make these pies?
She was the head baker at the Black Bear Hotel in Duluth, Minnesota, where she made 50 to 100 pies every weekend.
What makes this pie crust texture special?
This recipe is known for its exceptional flakiness and tender texture, perfected over a century of tradition.
Why is it important to use ice-cold tools and ingredients?
Using ice-cold tools and ingredients is crucial for achieving the perfect flaky texture in the crust.
How long should I refrigerate the flour, sugar, and salt?
You should refrigerate the measured dry ingredients for at least 30 minutes before starting.
What brand of flour does the recipe suggest?
The recipe suggests using King Arthur brand all-purpose flour.
Can I use a substitute for apple cider vinegar?
Yes, you may substitute apple cider vinegar with pear vinegar or champagne vinegar.
What is the pro tip for rolling out the dough without sticking?
The pro tip is to roll the dough out between two Silpat mats or two layers of parchment paper for effortless handling.
How many pulses are needed for the dry ingredients?
You should pulse the flour, confectioners' sugar, and salt 2-3 times quickly to mix them.
How long should I process the butter and lard with the flour?
Process the mixture for 5-10 seconds until it is just blended and resembles coarse crumbs.
Can I use shortening instead of lard?
Yes, the recipe allows for the use of either lard or Crisco shortening.
When do I add the egg and vinegar?
Add the beaten egg and vinegar through the feed tube after the fats have been blended into the flour.
How much ice water should I start with?
Start by adding half of the 1/4 cup of ice water.
When should I stop the food processor while adding water?
Stop the processor immediately when the dough begins to clump together and looks lumpy and rough.
Is it a problem if the dough looks lumpy and rough?
No, a lumpy and rough appearance is normal and indicates that the dough is ready.
How should I shape the dough before chilling?
Turn the dough onto Saran Wrap and gently press it into a rough circle that resembles the shape of a pie pan.
How long does the dough need to chill in the refrigerator?
The wrapped dough should chill in the refrigerator for at least 30 minutes.
What type of sugar is used in this recipe?
The recipe uses 3 tablespoons of chilled confectioners' sugar.
How much butter is required?
The recipe calls for 1/2 cup of chilled butter cut into 6 pieces.
What size egg is used?
The recipe requires one large egg, lightly beaten.
How much salt is included in the recipe?
The recipe includes 3/4 teaspoon of chilled salt.
How many ingredients are in this pie crust?
There are a total of 8 ingredients.
Does this recipe include nutritional information like calories?
No, the provided data does not include specific nutritional values such as calories, fat, or carbohydrates.
What is the main entity of this recipe?
The main entity is Grandma Lyna's Perfected Pie Crust.
Is this recipe suitable for beginners?
Yes, the instructions are designed to be easy, especially with the tip regarding Silpat mats.
What is the recommended prep for the butter?
The butter should be chilled and cut into 6 individual pieces.
What should I do after placing the dough in the pie pan?
Fill it with your desired filling and bake according to your specific pie recipe's instructions.
How long has this recipe been around?
This recipe has been used and celebrated for over a century, dating back to 1912.
What is the purpose of the confectioners' sugar?
The confectioners' sugar adds a slight sweetness and contributes to the tender texture of the crust.
What tags are associated with this recipe?
Tags include pie crust, family recipe, dessert, baking, traditional, easy pie crust, homemade, flaky crust, and grandma's recipe.