I might have to clarify on this recipe: This is just ONE of my Grandmother’s pie crusts. She was a great baker of pies. People fought over her pies. Seriously. I chose this very old-fashioned crust for my Sour Cream Raisin Pie because I believe both to be from around the same era. It’s delish, a bit like a shortbread and quite a bit different from the recipes I’ve seen or used.
Blind Bake a Pie Crust
This is a kitchen basic, and on my blog not because it’s anything “special” but so I never have to pull out my recipe box and double check for the temperature and timing! I hope it helps someone else, too.


