As some of you may know, I have been cooking my way through my grandmother’s cookbook for almost a year now. A little over two years ago, Mamaw June gave me a little handwritten cookbook, mostly filled with her favorite recipes she would always make at Christmas. This book is small, delicate, and almost falling apart. But it means so much to me that I keep it in a little Ziplock baggie, in a recipe box, in a locked pantry.
Not only is it so near and dear to my heart because, duh, it’s my grandmothers handwritten recipes, but I also love it because I already know how good the food is going to turn out. I can trust that I don’t need to test a recipe first before making it for a family gathering, because I grew up eating every single thing in this book. So I know it all tastes amazing. June Bug knew her stuff and I have had so much fun cooking my way through all of these recipes. It’s always been something my grandma and I did together, even though we lived so far away from each other. I tried to cook at least one recipe a week and, of course, on that day I would call her and chit chat about it, asking questions and getting extra tips. It was something we both always looked forward to.
On November 2nd, my Grandma June passed away.
Don’t worry. I’m not going to go into all of that right now. I know you came here for a recipe, and that’s what I’m going to give you.
The reason I told you all of this is because, due to my Grandma’s passing, we had to clean out her house and get it ready to be put on the market. I got to go through my Grandma’s whole entire life and while the week that it took to get this done broke my heart, I feel like I know her so much better than I did before. I learned so much about my family history that I hadn’t known before. And I found the complete mother load of Mamaw’s handwritten recipes…which I fully intend to create a cookbook out of.
My grandmother was born in 1928. You know what’s almost as cool as finding your grandmother’s handwritten cookbook? Finding her mother’s handwritten cookbook.
I never knew much about my great-grandma. And frankly, what I do know is a little hard to process. Her name was Marbia Johns and one thing I know for certain about her is this: The woman could cook!
Now I understand where my grandmother got it.
The first recipe I tried from Marbia’s cookbook was a cherry pie…from scratch. She actually called it a “Cherry Whirligig Pie”. To be honest, I’m still not sure what she meant by “whirligig”. I even Googled it. I got nothing.
I ended up not making the filling from scratch because I couldn’t find good enough produce in the town we are living in. However, we are going to the city this weekend and I plan on picking it up there so I can try again.
The pie crust, though, I did make from scratch and it was INCREDIBLE! Marbia referred to it as a “pastry” in her book, and that’s exactly what it tasted like. Flaky. Crunchy…yet soft. It just turned out really dang good, you guys. I was a little nervous because I had never made a crust from scratch before, but my husband said it was the best pie had has ever had.
And it was so easy to make!
My wish while cooking my way through this recipe was to maybe learn a little bit more about my family. Learn more about Marbia. Learn more about where my grandma came from. Where I came from.
My wish for you is that you enjoy this pie crust as much as my family did. It’s perfect for this holiday season.
Merry Christmas and Happy New Year from our family to yours. XO.
- 2 CUPS FLOUR
- 1 TSP SALT
- 2/3 CUP SHORTENING (I USE CRISCO)
- 6-8 TABLESPOONS WATER
- Preheat oven to 425 degrees. Lightly spray a pie pan with cooking oil and set aside.
- In a medium-sized mixing bowl, sift flour and salt.
- Cut Crisco into the flour mixture and mix until texture becomes mealy.
- When texture becomes mealy, slowly stir in 6-8 tablespoons of water, using as little as possible. (I ended up using all 8.)
- Roll out lower crust and line greased pie pan. Fill with pie filling of choice.
- Use the remaining tapestry for the top crust, making either a full crust or cutting into 1/2 inch wide strips and arranging them in a lattice pattern.
- **Optional: If you choose to use an egg wash on your crust, apply it now with a brush or spoon.
- Bake pie at 425 degrees for 20-25 minutes.
- Serve hot, cold, or alamode and enjoy!
If you loved (or hated) this post, or tried this recipe, I would love to hear your feedback! Please leave me a comment below! Let’s chat!
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**This is my first blog post since Mamaw June’s passing. This recipe, and any recipe I ever post, will always be dedicated to her memory. ***