Hello again, friends! This week I have a bit of a different blog post – I have both a story and a recipe to share with all of you!
About three years ago, my sister-in-law, Sharon, and her husband, Jack, moved to Gatlinburg, Tennessee from Chicago, Illinois to help Jack’s dad, John, and his stepmother, Lee, run their bed breakfast, The Buckhorn Inn.
The Buckhorn Inn is truly a hidden gem. It’s a quaint little inn, nestled into the rolling hills of the Smoky Mountains. The inn has the most beautiful views of the mountains, as it is only about a mile from the Great Smoky Mountains National Park. It’s beautiful, peaceful, and offers some of the best food I have ever tasted!
I remember shortly after Sharon and Jack moved to the inn, Sharon told me that Lee had put her in charge of making six pies for Thanksgiving. Sharon was so excited – she just couldn’t wait to get her apron on and get started. However, as she was working on the crust, she started to struggle with the dough (all you homemade pie makers out there know what I’m talking about!) Needless to say, the dough she was using completely failed her – she had no clue how she was going to get all those pies made to perfection for their guests.
Her problem was brought up in conversation, and I quickly suggested my Never-Fail Pie Crust recipe to her. Reassured by the name of the recipe, Sharon buzzed back to the inn and gave it the old college try! And Lord behold, the crust worked out perfectly for her, and she got all six of those pies done in record time. The Buckhorn Inn still uses my recipe whenever pie is on the menu!
I got this Never-Fail Pie Crust recipe from an Amish cookbook, and every single time it has truly never failed me. I give this recipe out to anyone I hear is having a hard time with pie dough, but today I am just going to share my recipe with all of you, in case you are currently struggling or will be struggling in the near future:
Never-Fail Pie Crust Recipe
2 c. all purpose flour
¾ tsp. of salt
⅔ c. lard or shortening
2 tsp. apple cider vinegar
3 ½ tbsp. ice water
In a mixing bowl, combine flour and salt. Cut in the lard or shortening with a pastry blender (it should be fairly coarse). In a separate bowl, blend the vinegar, egg, and water. Make a well in the center of the flour mixture, pour the vinegar mixture into the well, and stir until blended. Work the dough into a ball. Divide this ball into two smaller balls. On a lightly floured surface, roll the dough to ⅛ inch thick with a diameter of 1 ½ inches larger than your pie pan. Transfer the dough to the pie pan by lifting one edge of the dough onto the rolling pin and roll the dough around the pin. Unroll the dough over the pie pan. Makes 2 (8 inch) pie crusts. Bake according to your pie recipe.
I hope you enjoyed hearing about how my pie crust is being used at the Buckhorn Inn!
Now that you have my pie crust recipe, you should go over to the Buckhorn Inn’s blog to get Sharon’s Pumpkin Pie recipe! You can find it at https://www.buckhorninn.com/blog/. While you’re there, you should check out all the other blog entries for more recipes, stories, tips, and information about the Gatlinburg, Tennessee area!