Baked Into Memory: A Family Pie Crust Tradition
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Some recipes are more than just instructions on a card — they’re stories, memories, and love passed from hand to hand.
In this episode of Hand Me Down Recipes, I sit down with John Browning, a fellow baker I met at the Land to Hand Pie Auction here in Montana. We bonded instantly over flaky crusts and wild berries, and I knew his story — and his pie crust — needed to be shared.
A Crust with History
John’s pie crust recipe began generations ago, crafted and perfected by his grandmother and mother. As a child, he spent summer days picking wild blackberries and learning the precise way ingredients were mixed. It wasn’t just baking — it was being gently brought into a family rhythm that stretched across time.
John’s version of the recipe still honors those roots but now includes thoughtful upgrades using local, seasonal ingredients: Montana wheat flour, leaf lard from a nearby farm, Bragg apple cider vinegar, and organic cane sugar. The structure is the same — but the ingredients reflect a deeper connection to place and intention.
What We Talked About
- The heartwarming story of John’s family pie-making tradition
- Why leaf lard makes such a difference in pie crust flakiness
- How local, seasonal ingredients elevate even the simplest recipes
- Tips for freezing pie crust for quick, joyful baking later
- The difference a good pie pan and a little sugar dusting can make
A Few Takeaway Tips for Your Next Pie Crust
- Chill the dough for at least two hours before rolling
- Use leaf lard if you can — the texture is unmatched
- Keep extra crust in the freezer for an easy pot pie or fruit dessert
- Chill the crust in the pan again before baking for flakier results
- If you’re using a sweet filling, a light sprinkle of sugar on top adds a beautiful finish
A Recipe that Connects Generations
John’s story is a beautiful reminder that recipes don’t have to be perfect or trendy to be meaningful. They just need to be loved and shared. Whether you’re making pie crust from scratch for the first time or you’ve been doing it for decades, take a moment to think about where your favorite recipes came from — and who you might pass them on to.
We all need a little nourishment, and sometimes, it comes wrapped in a warm crust and a good story.
John's Pie Crust
Flaky, delicious pie crust for sweet and savory baking.
Ingredients
- 4 Cups All Purpose Flour
- 2 Cups Lard
- 1 teaspoon Salt
- 1/2 Cup Cold Water
- 1 Egg
- 1 teaspoon Sugar
- 1 teaspoon Vinegar
Instructions
- In a large mixing bowl, combine flour, lard, and salt. Use a pastry blender or two knifes to blend together until crumbly.
- In a small bowl, whisk together the egg and cold water.
- Add the sugar and vinegar to the egg mixture and mix well.
- Pour the wet ingredients into the flour mixture and combine into a ball.
- Refrigerate for at least 2 hours.
- Divide the dough into 4 portions and roll and bake as you would any pie crust.