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Took me 11 batches to figure out my grandma's pie crust, and the fix was in her handwriting
My grandma's apple pie was the one thing I wanted to nail after she passed, so I grabbed her old recipe card from the box in my mom's kitchen in Dayton. The card just said "shortening, ice water, salt" with no amounts, so I guessed for about 11 batches over four months and every crust came out either crumbly or tough as a shoe. I tried colder butter, a food processor, even weighed the flour, and nothing worked. Then my aunt stopped by and pointed at the card's back, where Grandma had written "1 cup, cut in with two knives, don't overwork it" in pencil that had nearly faded away. That one line fixed it in a single try, and now the crust comes out flaky every time. Funny how the answer was sitting there the whole time and I just never flipped the card over. Has anyone else run into an old family recipe that was missing the real trick?
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