I have a great pie crust recipe, handed down from my grandmother, Iuka Taylor, born in Shirley, Arkansas, on Dec. 8, 1922, and passed to me through my mother. Over the years I’ve tinkered with it a bit — I make a lot of pies! — but I haven’t changed it much recently since I don’t think it can get any better. I used unbleached pastry flour from the Food Mill here in Oakland for this crust.
I followed Andrea’s recipe, except that I made it a bit bigger, since I used I giant, 10-inch “fat daddy” pie tin, the largest I have, and four pints of blueberries I bought this morning at Berkeley Bowl.
This afternoon I made the crust, rolled out two rounds, one for the pie tin and the other for the lattice on top of the filling. I like the big “fat daddy” dish for fruit filled pies, as it can hold so much. For custardy pies like sweet potato, it isn’t as good, because it’s so broad and deep the center of the filling doesn’t always congeal. But for fruit pies like this, or strawberry-rhubarb pie, it’s excellent.
I’d never used an egg wash before — I typically use a crust wash of milk mixed with cream — but I tried the egg wash this time to see how evenly the crust would brown. It seems to have worked well. Thanks to my trusty kitchen assistant (a four legged, furry garbage disposal), I had no trouble disposing of the extra egg wash!