Hey, Grandma, What's for supper?

Sirloin steak
Rice and gravy
Squash casserole
Cucumbers in vinegar
Lemonade
Coconut custard pie (homemade - the best kind)


Ah, the beauty of 1:00 church


Pie Crust

Mix together:
1 1/2 cups plain flour
1/2 tsp salt

Cut in:
1/2 cup shortening
with a pastry blender. If you don't have a pastry blender, use a fork and a knife.

Add 3 to 4 tablespoons ICE water

My recipe calls for letting it sit in the refrigerator for 2 hours before rolling it out but I'm not that patient. I generally go ahead and roll it out right then.

If it's for a recipe that uses a cooked crust before putting in the filling (such as chocolate pie), then bake it at 450 degrees until brown.


Coconut Custard Pie Filling

1 stick butter (or margarine) melted
1 1/4 cups sugar
3 eggs
1/4 cup buttermilk (can use 1/4 cup milk with a small amount of vinegar or lemon juice added, I always use buttermilk)
1 cup coconut
1 tsp vanilla

Pour into unbaked pie shell and bake at 325 until brownish on top.


For all you girls out there in the Singles Branch who came to my house to make an apron - we can put the aprons to use when they're finished and we'll all make pie crust together. It's really easy, and so good it'll make you want to slap ya mama. You'll never want to buy pie crust again.