vintage recipes
between her fingers when she got to make her first pie. “Learning to make a pie crust and getting to roll it out with the rolling pin was a really big deal,” she said. “I think my first pie was kind of a funny-looking pie. I don’t know how good it tasted, but it was a very good memory.” After years of practice making pie crusts, she has mastered the art of the perfect pie crust. Here’s her tip for getting it right. “In my pie crust recipe, you have
Neta’s Pie Crust servings Approx. 8
Ingredients 1-1/3 level cups all-purpose flour 1/2 level tsp. salt 1/2 level cup Crisco shortening 3 to 4 T. cold water Directions Sprinkle water around or over mixture using fork or pastry cutter to blend well. Flour bread board generously and roll dough out fairly thin. Bake at 425 degrees F for 10-15 minutes.
to have several tablespoons of water to dribble in your dough. The trick is to put an ice cube in the water first so it will be really really cold,” she said. “It just makes the pie more flaky. Kind of like a croissant.” But no matter what she’s making—pies, sugar cookies or chocolate sheet cake—baking always makes her feel special. “I love how the house smells and the warmth of the oven,” she said. “It makes me feel like I’m doing something worth- while, especially if I’m baking for my family.”
wanted fried chicken, then you’d have to kill it, dress it and fry it. Today, they say you’re going green, but back then that’s just the way it was.” “We always had really good meals, and I think that was just part of the era I grew up in,” she said. Easy as pie Today, Neta loves baking pies the best. Any kind will do. “There isn’t a bad pie,” she said. She still remembers the feel of the dough
Kirsten’s never met a pie she didn’t like. Check out her vintage decorating ideas, DIY projects and occasional recipe on her blog, Red Leaf Style, at redleafstyle.com.
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VintageKC / Winter 2014 45
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