Grandma's Rolling Pin

One of my favorite memories of Grandma Helen is sitting beside her as she worked at the kitchen table with her rolling pin. She would roll out noodles, cinnamon rolls, pie crust. All with her one handled rolling pin.
I was blessed to grow up watching her at work.
I'm not sure how, but I was lucky enough also blessed to end up with Grandma's rolling pin.

Grandma's one handled, well loved, used lots, rolling pin.


Grandma also blessed everyone who knew her with the best pie they had ever tasted. I think the secret was in her crust (or, quite possibly, the rolling pin used to make it).

Grandma's Pie Dough

(note: Grandma didn't have recipes. A few years before she passed away, we were working on a family cook book. I sat diligently beside her trying to figure out how much of everything she used in all of her creations. These measurements are as close to Grandma's perfection as we could get.)

1 T vinegar
3/4 C. cold water
1 egg
4 C. flour (Grandma rarely sifted so if you choose to, you'll need to add more flower until it isn't sticky)
1/2 C. sugar
1 t salt
1 3/4 C. shortening

Stir egg, vinegar, and water together. Keep cold.
Mix flour, sugar, and salt, in large bowl. Cut shortening in with pastry cutter until well blended.
Stir egg mixture into flour mixture until well blended.
(Makes two double crust pies)



And Grandma's crust is so good, it doesn't matter if the peach pie filling recipe you find online is a flop, by the time you take a picture, there wont be much left to take a picture of.