COOKIN’ WITH CAPITAL
COOKIN’ WITH CAPITAL
STEP 1
Mix flour and salt. Add shortening. When combining the flour, shortening & salt together, don’t stir, instead ‘cut’ the shortening into the flour i.e. with a dough cutter, fork or a butter knife with a chop or slice action. I use the knife…just habit. Don’t stir to ‘cream’ everything together like you would a cookie dough. This will lessen the chance of a flaky crust.
STEP 2
Add water. Using warm water, sprinkle into mixture as you cut the dough.
When mixed and patted into a ball, there will be visible swirls of shortening, which indicates a nice flaky crust.
STEP 3
Cool dough. I flatten the dough slightly and set in the freezer for a couple minutes or so to cool it down. I’m impatient about this, but it is easier to manage cool dough. Grandmothers are so patient.
STORY
This recipe is from my Great Grandmother Lora Burrows (Mothers side). She was born January 1895. She passed away in August 1996 at the age of 101.
I don’t know for sure if this recipe was handed down to her or if this was hers. All my grandmothers started cooking, sewing, milking cows, etc., when they were 5-8 years old so it will remain a mystery as to who the recipe originated from. She handed it down to me and my mother Trudi for holiday pies around 1978 because I tried one from a cookbook and it was a disappointment. Since I was using index cards for a high school English report, I used one to type up the recipe with my trusty Smith Corona Electric Typewriter. I was about 15. I’ve had my own cookbook since I was about 17 so this treasured recipe has been taped to the inside cover ever since.
She was an amazing lady and still is a major influence in how I live my life. Together we enjoyed the beautiful Nevada deserts searching for pretty rocks, horny-toads, birds, lizards, flowers & flowering cactus plants, going to church, taking long walks, and talking about family and life. I use it every time I make a pie and fondly think of my Great Grandma.
Submitted by:
Torri Bailey