Pie and Thanksgiving

My young son and I made a pumpkin pie this morning. He was a big help with the pumpkin and with the pastry. I used the pastry recipe that Helen Sandsbraaten of Naicam, Sask., shared with me in January of this year. Look on page 14 of the January 14 Grainews for her recipe. If not, see below.

As my son and I were making the pie, I was thinking about how tough it must have been to be a farm wife. This is back when mothers had a half-dozen kids or more to look after, and had to keep the house neat, the garden tended, cook meals (without a microwave, etc.) AND bake pies. I thought I did well this morning making one pie with one kid. Some mothers still go through this ordeal every day.

This Thanksgiving, don't forget to give thanks to your dear ol' ma!

Here is Helen's recipe:

Having cooked for over 40 years, first for my family and presently for the local Meals-on-Wheels program at the seniors’ lodge in our town, I can tell you I have made hundreds of pies over the years. I use my grandmother’s recipe, which probably came from her mother and so on. It has never failed me yet. I never use anything but lard, even rendering my own up to a few years ago. There really is nothing hard about making a good pastry, and no special products or flour either.

Yes the water should be cold, but the rest doesn’t matter. For a never-fail crust the secret ingredient is an egg. Plus if you give your finished pie an egg wash with a sprinkling of sugar before baking, you will have a beautiful golden brown, crispy texture to your pie. Try it. You will see a difference.

I have included by recipe:

—Combine 4-1/2 cups all-purpose flour (any brand), 1 tsp. baking powder and 1 tsp. salt. Then cut in 2 cups of lard with a pastry blender.

—In a measuring cup, beat one egg. Add 1 Tbsp vinegar and enough ice water to make 3/4 cup. Add this to the dry ingredients and mix ‘til dough forms a ball.

—Roll out on a lightly floured surface. Use your favourite filling. Vent as usual.

—Before baking: In a small bowl, beat one egg white with 1 Tbsp of water. Brush top crust with some of this. Sprinkle lightly with granulated sugar. Bake at 350 F ‘til golden brown and filling is done. Cool on wire rack and enjoy!