Every year that we lived in California when I was a kid, Thanksgiving was always spent at my Aunt Julie’s house. Now Aunt Julie isn’t even actually my Aunt. She’s my mother’s neighbor growing up who was basically a sister to her. And now, she’s still considered family to me. The summer after 3rd grade we moved from California to Vancouver, Canada which was really neat except that it brought an end to Thanksgivings with Aunt Julie and my Aunt Julie was a fabulous cook. The first year I was married to Derek, my Mom came out to our place for Thanksgiving. Kylie happened to live in the area, so she and I decided to make a pumpkin pie from scratch, and do did we call…Aunt Julie! This is her pie crust recipe and I love it because it turns out flakey every time. She told us that she felt like Libby’s has already nailed pumpkin pie filling, so she and I just follow the instructions on the Libby’s pumpkin can. The day before Thanksgiving is pie day in my mind, so this year the day before Thanksgiving I was making pie, two of which were pumpkin, and thanks to Aunt Julie and Libby’s they turned out delicious. This recipe makes enough for two pie shells or one bottom and one top.
AUNT JULIE’S PIE CRUST
- 2 C shifted flour
- 2 Tbsp powdered sugar
- 1 tsp salt
- lard- 2 sticks or 1 C (I usually find this in the Mexican refrigerated section of the grocery store)
- Mix together flour and sugar.
- Add lard in pieces.
- Add 5 Tbsp ice cold water (I usually fill a big measuring cup with water and ice cubes and scoop Tablespoons from there)
- Separate into two balls.
- Roll on counter with extra flour.
- Place in pie tin with 1 in overhand, fold under and crimp.