I was sitting around this evening, puttering, doing nothing much, basically waiting to be told the outcome of last week's audition, when I decided this was as good a time as any to explain about Grannie.
Grannie is not my grandmother. I've never met her. Given that she's my husband's ex-wife's grandma, it seems likely I never will. Nonetheless, I highly respect this woman and owe her a debt, because I have been gifted with her recipes.
Reading them is a delight. They're the work of a woman who's been cooking for a houseful forever and will graciously make room at the table for any family or friends who happen to be by when dinnertime comes. And working with them is fun because they contain the vague-eries of someone who really doesn't use a recipe but is making a stab at it as a favor for an eager grandson-in-law; so you have to curl up with them and read intently before you begin, and then you need to ready to do some in-process interpretation.
Here's her recipe for Pie Crust Mix:
(no need to refrigerate)
7 cups Flour
1 lb Crisco
1 Tablespoon Salt
Measure flour, add salt, then sift together into a large bowl.
Add about 1/2 the Crisco, and cut in until like coarse meal. Add remaining Crisco. Cut in, but not too fine.
Store in covered container.
For a 2 crust pie - (Our size 10 1/2 to 11 inches)
3 1/2 Cups Mix
8 Tablespoons Cold Milk
Mix in a bowl, with a fork, until blended. Knead slightly until mixture forms together. Use 1/2 for each crust. Roll out on floured board or cloth.
Bake pies at 450 degrees for 10 minutes; Lower to 375 degrees until done.