{"id":300,"date":"2010-07-18T10:58:44","date_gmt":"2010-07-18T14:58:44","guid":{"rendered":"http:\/\/recipephany.com\/?p=300"},"modified":"2023-08-14T13:36:13","modified_gmt":"2023-08-14T17:36:13","slug":"ediths-flaky-pie-crust-and-how-she-put-a-crimp-in-it","status":"publish","type":"post","link":"http:\/\/recipephany.com\/?p=300","title":{"rendered":"Edith\u2019s Flaky Pie Crust, and how it may become Chelsea Clinton\u2019s favorite"},"content":{"rendered":"\n

Pie crust is the basic black dress of baking. It starts out simple, with flour and salt. But then come the choices. Good or bad fats? Water, milk, juice, buttermilk, vinegar, or vodka? And what about secret ingredients like sugar or baking powder?<\/p>\n\n\n\n

Some recipes obsess over technique. If you want to see how many annoying steps you can stuff into a pie crust recipe, see how fussy Alton Brown<\/a> gets.<\/p>\n\n\n\n

So where can you find a recipe for delicious, wholesome, flaky pastry crust in 40 words or less? One that even comes with a story of conflict, mystery, and revelation? The answer is this recipephany shared by our guest blogger, Robin Henschel.<\/p>\n\n\n\n

I have finagled many precious recipes from Robin over the years. She works more with clay than dough, though. An acclaimed potter, she creates splendid works of \u201cfunctional sculpture,\u201d often with whimsy and fantasy thrown (pun intended) in.<\/p>\n\n\n\n

We thank Robin for this heirloom recipephany, as it\u2019s a busy time for her and her family. Her cousin, Marc Mezvinsky, will marry Chelsea Clinton on July 31. Robin\u2019s middle son, R&B singer\/songwriter\/phenom Eli \u201cPaperboy\u201d Reed<\/a>, will celebrate the US release of his major-label debut album, Come and Get It<\/em> (on Capitol Records), on August 10.<\/p>\n\n\n\n

The recipephany<\/strong><\/p>\n\n\n\n

But enough name dropping and shameless CD plugging. Here\u2019s what Robin wrote:<\/em><\/p>\n\n\n\n

\u201cMy grandmother always worked and couldn\u2019t cook, so she had a black cook named Edith Wilson. Edith baked wonderful pies.<\/p>\n\n\n\n

\u201cEdith and my grandmother used to fight over how she made the crust. Edith insisted on using oil, which was expensive. \u2018Why can\u2019t you use lard, it\u2019s cheaper?\u2019 my grandmother argued. But Edith wouldn\u2019t budge.<\/p>\n\n\n\n

“What\u2019s more, Edith never measured anything \u2014 she just took a couple of handfuls of flour from the giant old potato chip can where it was kept, then added some oil, milk and salt.<\/p>\n\n\n\n

\u201cSo when my mother tried to duplicate her crust, it never came out quite right. After ages of trial and error, my mother finally figured out the proportions.” (She may even pass the recipe on to Chelsea.)<\/p>\n\n\n\n

But could she make knaidlach?<\/strong><\/p>\n\n\n\n

There was more to Edith, though. Robin went on:<\/em><\/p>\n\n\n\n

\u201cMy grandparents were such reform Jews they had a Christmas tree. Still, they sometimes spoke Yiddish, often as a way to discuss delicate topics discreetly.<\/p>\n\n\n\n

\u201cOne day, as my grandmother was confiding to a friend in Yiddish, Edith perked up and commented on their conversation. My grandmother was stunned \u2013 Edith knew Yiddish? It turns out she had picked it up when she was working for a rabbi in the South.<\/p>\n\n\n\n

\u201cAt the same time, Edith was equally surprised my grandmother was Jewish. How could a family that used lard and celebrated Christmas be Jewish?\u201d<\/p>\n\n\n\n

Here\u2019s the recipe, as recreated by Robin\u2019s mother. <\/em>“Somehow it always needs a little fudging (more or less liquid to dry),” Robin added.<\/p>\n\n\n\n

Edith\u2019s Flaky Pie Crust<\/span>\"\"<\/a><\/strong><\/h3>\n\n\n\n

For two crusts<\/p>\n\n\n\n

    \n
  • 2 cups flour<\/li>\n\n\n\n
  • 1 teaspoon salt<\/li>\n\n\n\n
  • 1\/2 cup oil<\/li>\n\n\n\n
  • 1\/4 to 1\/3 cup milk<\/li>\n<\/ul>\n\n\n\n

    Mix the dry ingredients, mix the wet ingredients, and then stir them together with a fork. Roll out.<\/p>\n\n\n\n

    My note: <\/em>A half recipe makes a very thin crust. So I may use two-thirds or so next time for a single crust.<\/p>\n\n\n\n

    But wait, there’s more! Attention molasses lovers:<\/em> Here\u2019s a recipe Robin gave me years ago, and it delivers a perfect pie exactly as advertised.<\/em><\/p>\n\n\n

    Robin’s Perfect Pecan Pie<\/span><\/strong><\/h3>\n
      <\/ul>\n

      <\/p>\n

      <\/p>\n

        \n
      • 3 eggs<\/li>\n
      • 2\/3 cup sugar<\/li>\n
      • Dash of salt<\/li>\n
      • 1 cup molasses<\/li>\n
      • 1\/3 cup melted butter<\/li>\n
      • 1 cup pecan halves<\/li>\n
      • Pastry shell, unbaked<\/li>\n<\/ul>\n

        <\/p>\n

        <\/p>\n

        Beat eggs thoroughly with sugar, salt, molasses and butter. Add pecans. Pour into shell. Bake at 350\u00b0F for 50 minutes or until a knife inserted in the center comes out clean. Cool 10-15 minutes.<\/p>\n

        <\/p>","protected":false},"excerpt":{"rendered":"

        Pie crust is the basic black dress of baking. It starts out simple, with flour and salt. But then come the choices. Good or bad fats? Water, milk, juice, buttermilk, vinegar, or vodka? And what about secret ingredients like sugar or baking powder? Some recipes obsess over technique. If you want to see how many annoying steps you can stuff into a pie crust recipe, see how fussy Alton Brown gets. So where can you find a recipe for delicious, wholesome, flaky pastry crust in 40 words or less? One that even comes with a story of conflict, mystery, and revelation? The answer is this recipephany shared by our guest blogger, Robin Henschel. I have finagled many precious recipes from Robin over the years. She works more with clay than dough, though. An acclaimed potter, she creates splendid works of \u201cfunctional sculpture,\u201d often with whimsy and fantasy thrown (pun intended) in. We thank Robin for this heirloom recipephany, as it\u2019s a busy time for her and her family. Her cousin, Marc Mezvinsky, will marry Chelsea Clinton on July 31. Robin\u2019s middle son, R&B singer\/songwriter\/phenom Eli \u201cPaperboy\u201d Reed, will celebrate the US release of his major-label debut album, Come and Get It (on Capitol Records), on August 10. The recipephany But enough name dropping and shameless CD plugging. Here\u2019s what Robin wrote: \u201cMy grandmother always worked and couldn\u2019t cook, so she had a black cook named Edith Wilson. Edith baked wonderful pies. \u201cEdith and my grandmother used to fight over how she made the crust. Edith insisted on using oil, which was expensive. \u2018Why can\u2019t you use lard, it\u2019s cheaper?\u2019 my grandmother argued. But Edith wouldn\u2019t budge. “What\u2019s more, Edith never measured anything \u2014 she just took a couple of handfuls of flour from the giant old potato chip can where it was kept, then added some oil, milk and salt. \u201cSo when my mother tried to duplicate her crust, it never came out quite right. After ages of trial and error, my mother finally figured out the proportions.” (She may even pass the recipe on to Chelsea.) But could she make knaidlach? There was more to Edith, though. Robin went on: \u201cMy grandparents were such reform Jews they had a Christmas tree. Still, they sometimes spoke Yiddish, often as a way to discuss delicate topics discreetly. \u201cOne day, as my grandmother was confiding to a friend in Yiddish, Edith perked up and commented on their conversation. My grandmother was stunned \u2013 Edith knew Yiddish? It turns out she had picked it up when she was working for a rabbi in the South. \u201cAt the same time, Edith was equally surprised my grandmother was Jewish. How could a family that used lard and celebrated Christmas be Jewish?\u201d Here\u2019s the recipe, as recreated by Robin\u2019s mother. “Somehow it always needs a little fudging (more or less liquid to dry),” Robin added. Edith\u2019s Flaky Pie Crust For two crusts Mix the dry ingredients, mix the wet ingredients, and then stir them together with a fork. Roll out. My note: A half recipe makes a very thin crust. So I may use two-thirds or so next time for a single crust. But wait, there’s more! Attention molasses lovers: Here\u2019s a recipe Robin gave me years ago, and it delivers a perfect pie exactly as advertised. Robin’s Perfect Pecan Pie 3 eggs 2\/3 cup sugar Dash of salt 1 cup molasses 1\/3 cup melted butter 1 cup pecan halves Pastry shell, unbaked Beat eggs thoroughly with sugar, salt, molasses and butter. Add pecans. Pour into shell. Bake at 350\u00b0F for 50 minutes or until a knife inserted in the center comes out clean. Cool 10-15 minutes.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,228,3],"tags":[30,27,26,28,29,38],"class_list":["post-300","post","type-post","status-publish","format-standard","hentry","category-desserts","category-pies","category-recipes","tag-chelsea-clinton","tag-eli-paperboy-reed","tag-flaky-pie-crust","tag-oil-pie-crust","tag-pecan-pie","tag-perfect-pecan-pie"],"yoast_head":"\nEdith\u2019s Flaky Pie Crust, and how it may become Chelsea Clinton\u2019s favorite - Recipephany<\/title>\n<meta name=\"description\" content=\"A flaky pie crust with a great story from Robin Henshel, acclaimed potter and cousin-in-law of Chelsea Clinton.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/recipephany.com\/?p=300\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Edith\u2019s Flaky Pie Crust, and how it may become Chelsea Clinton\u2019s favorite - 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