Top | Joan Menefee
Norma Harrington's Pie Crust
(recipe, Joan Menefee)
Perfect for a blackberry pie, this crust recipe came from Norma Harrington at Nendell’s Inn in Portland about 50 years ago. So it's a state-of-the-art retro Oregon recipe. Its greatest strength as a crust is its idiot-proofness — you can work it and work it and it doesn't get tough.
- 2 cups sifted flour
- ½ tsp. salt
- ⅔ cup vegetable shortening
- ⅓ cup cold whipping cream
- Cut the flour, salt, and shortening with forks or a pastry cutter. Moisten with the whipping cream until the dry ingredients adhere to one another but are not sticky.
- Gather the dough into a ball, wrap in plastic wrap, parchment, or waxed paper, and refrigerate for at least half an hour.
- Roll out the dough and transfer it to a pie pan. Use the remaining dough to make a lattice top crust.
- If making a blackberry pie, fill the bottom pie crust with several cups of fresh washed blackberries mixed with 1 cup sugar and the juice of 1 lemon. Cover with the lattice top and bake at 400 for about an hour, until the crust is browned and the filling is bubbling. Let cool on a rack before serving.
If you have any extra dough, roll it out, sprinkle it with cinnamon and sugar, and cut into 1-inch-thick strips. Bake at 400 degrees until golden.