Grandmother’s Pie Crust

 

Why You’ll Love This Recipe

There’s so much to adore about Grandmother’s Pie Crust. Here’s why it’s a must-try:

1. Flaky and Tender : The secret technique ensures a buttery, melt-in-your-mouth texture that’s perfect for both sweet and savory pies.
2. Simple Ingredients : With just a few pantry staples, you can create a crust that’s better than store-bought.
3. Versatile : Use it for fruit pies, custard pies, pot pies, or even tarts—it’s endlessly adaptable.
4. No Fancy Tools Needed : All you need is a bowl, a fork, and your hands (or a pastry cutter if you have one).
5. Nostalgic Comfort : There’s something heartwarming about recreating a recipe that’s been loved for generations.

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Ingredients You’ll Need

The secret to this pie crust lies in its simple yet high-quality ingredients. Here’s what you’ll need:

• 2 1/2 cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt
• 1 cup unsalted butter (cold, cut into small cubes)
• 6–8 tablespoons ice water

Optional Add-Ins:

• 1 tablespoon sugar (for sweet pies like apple or cherry)
• 1 teaspoon vinegar (optional, helps keep the dough tender)

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Step-by-Step Instructions

Ready to make the flakiest, most buttery pie crust you’ve ever tasted? Follow these easy steps:

Step 1: Chill Your Ingredients

Cold ingredients are key to a flaky crust. Make sure your butter and water are chilled before starting. You can even pop your flour in the fridge for 10 minutes if your kitchen is warm.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour and salt (and sugar, if using). This ensures the salt and sugar are evenly distributed throughout the dough.

Step 3: Cut in the Butter

Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. These butter pieces are what create those irresistible flaky layers.

Step 4: Add the Ice Water

Sprinkle 1 tablespoon of ice water over the mixture at a time, gently mixing with a fork or your hands after each addition. Stop adding water when the dough begins to come together in a shaggy mass—it should hold together when squeezed but not be overly wet or sticky.

Step 5: Form the Dough

Divide the dough in half (for a double-crust pie) or leave as one piece (for a single-crust pie). Shape each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough relaxes the gluten and firms up the butter, ensuring a tender crust.

Step 6: Roll Out the Dough

On a lightly floured surface, roll out one disc of dough into a circle about 1/8-inch thick and 2 inches larger than your pie pan. Carefully transfer the dough to the pan, pressing it gently into the edges. Trim any excess dough, leaving a slight overhang for crimping.

Step 7: Blind Bake (Optional)

If your recipe calls for a pre-baked crust (like for cream pies), prick the bottom with a fork, line it with parchment paper, and fill with pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes, then remove the weights and bake for an additional 5–10 minutes, or until golden brown.

Step 8: Assemble and Bake

Fill your pie crust with your favorite filling, top with a second crust if desired, and bake according to your pie recipe’s instructions. For a shiny, golden finish, brush the top crust with an egg wash (1 egg beaten with 1 tablespoon water) before baking.

Potato Soup

 

Dutch Oven Potato Soup

This is an easy and delicious creamy dutch oven potato soup recipe that can be made in just one pot!  This is my family’s ultimate homemade comfort food, loaded baked potato soup that is thick and creamy!

Prep Time

15 minutes

Cook Time

30 minutes

Additional Time

10 minutes

Total Time

55 minutes

Ingredients

• 10 Tablespoons Butter
• 2/3 Cup Flour
• 4 Cups Whole Milk
• 2 Cups Heavy Cream
• 4 Cups Chicken Broth
• 5 Pounds Potatoes, Yukon Gold 
• 2 Cups Shredded Cheddar Cheese
• 1 Cup Sour Cream
• 8 Ounces Cream Cheese
• 1 Pound Bacon, Cooked and Diced
• 1 Tablespoon dried minced Onion
• 1 Tablespoon dried minced Garlic
• 1 Tablespoon Salt
• 2 Teaspoons Pepper
• 1 1/2 Tablespoon Parsley
• 1 Teaspoon Thyme

Get Ingredients

Instructions

1. In a large cast iron skillet, fry the bacon until it’s nice and crispy. Then transfer the bacon to a plate lined with paper towels. Once the bacon has cooled, break or cut it into small pieces.
2. Heat a large dutch oven over medium-high heat. Add 10 tablespoons of butter or reserved bacon grease to the dutch oven. Whisk the flour into the butter and saute for 2 minutes to cook the flour, stirring occasionally.
3. Then, gradually whisk in the milk and heavy cream. Whisk continually until slightly thickened. Gradually add the chicken broth and whisk to combine.
4. Add diced potatoes to the roux mixture and bring to a low simmer, stirring the soup every few minutes so that the bottom does not burn.
5. Reduce heat to low and simmer until the potatoes are tender, about 20-25 minutes. (The smaller you dice the potatoes, the faster the soup will cook)
6. Once the potatoes are tender, stir in the herbs and spices, small chunks of room-temperature cream cheese, sour cream, and shredded cheese.
7. Simmer the potato soup for another 10 minutes or until the cream cheese has completely melted.
8. Add cooked bacon pieces. Taste and season with extra salt and pepper, if needed.
9. Ladle into bowls or large mugs with handles and serve warm, garnished with desired toppings.

Notes

• Cut your potatoes into bite-size pieces no larger than ¾″ and try to keep them around the same size. This will help avoid having some raw potatoes while others are cooked to fork-tender perfection.
• Grate a block of cheese and avoid using bagged pre-shredded cheese as it contains cellulose, which keeps it from melting smoothly.
• I love using an Enameled Cast Iron Dutch Oven or Cast Iron Dutch Oven to make this soup, but you can use a slow cooker or large stock pot.
• I like leaving the peel on the potatoes, so I use organic Yukon Gold potatoes. If you are not using organic, I recommend peeling the potatoes.
• I like using minced onion and minced garlic in my recipe, but you can substitute garlic powder and onion powder.
• This creamy potato soup is just that – creamy! There is no need to puree part of the soup to thicken it. However, if you find that you don’t want the chunks of potatoes, use a potato masher and gently mash the potatoes, leaving very small chunks.

The Blizzard (Cranberry Bourbon Cocktail)

 

The Blizzard (Cranberry Bourbon Cocktail)

Erin Parker, The Speckled Palate

Looking for a unique bourbon drink to enjoy during Thanksgiving, Christmas and other winter holidays? 100% pure cranberry juice mixes with bourbon, freshly squeezed lemon juice and homemade simple syrup to create this winter-flavored cocktail, entitled The Blizzard. Serve with frozen cranberries or ice, and enjoy this slightly sweet bourbon drink during the chilly months.

4.46 from 98 votes

Cook ModePrevent your screen from going dark

SERVINGS 1 cocktail

CALORIES 294 kcal

PREP TIME 10minutes mins

TOTAL TIME 10minutes mins

INGREDIENTS

  

• 2 ¼ oz. bourbon
• 1 ½ oz. unsweetened cranberry juice
• ½ oz. freshly squeezed lemon juice freshly squeezed
• 1 oz. simple syrup
• Lemon slices and cranberries for garnish

EQUIPMENT

• Cocktail shaker
• Mini angled measuring cup
• Double jigger
• Citrus juicer
• Large square ice mold

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INSTRUCTIONS

 

• Fill a cocktail shaker with ice.
• Pour the bourbon, cranberry juice, freshly squeezed lemon juice and simple syrup into the cocktail shaker.
• Place the lid onto the cocktail shaker, and shake vigorously.
• Place spherical ice or whiskey stones in an old fashioned glass.
• Pour the drink over the ice cube/whiskey stones.
• Garnish with a slice of lemon or a couple of cranberries, and enjoy immediately.

NOTES

Unsweetened cranberry juice adds SUCH a nice tartness to this cocktail. Please try to find that in the grocery instead of the sweetened cranberry juice cocktail that's widely available.