|My Blessed Mother Mary at 99|
1 C Flour, sifted
1/2 tsp Salt
1/3 C Lard (She never used butter or shortening)
1 T Cold Vinegar
1-2 T Cold Water
Preheat oven to 475. In a bowl, mix together four, salt and lard using pastry cutter until the dough is in pea sized pieces. Sprinkle vinegar and water, mixing the flour with a fork until pastry pulls cleanly away from the side of the bowl. Pat into a ball with floured hands, wrap in damp dishtowel (She didn't have plastic wrap) and chill for 45 minutes. On a floured board, roll out dough 2 inches larger than your pie pan. Place in dish, fold and flute the edges. Prick pastry shell thoroughly with fork on bottom and sides. Bake 8-10 minutes until golden brown. Let cool.
1 1/2 C Sugar
1 lb Butter
1 tsp Vanilla
3 oz of Unsweetened Baker's Chocolate
4 Eggs (She had no concern for using raw eggs but you could use egg substitute)
Melt the chocolate over low heat (She didn't have a microwave). Set aside to cool .
With electric mixer cream together the sugar and butter until fluffy. Beat in vanilla and cooled chocolate until thoroughly blended. With mixer on medium, add one egg at a time blending for 5 minutes between each addition of egg. Keep mixer speed on medium and blend another 5 minutes. Pour into cooled pie crust and refrigerate for at least 2 hours.
Serve with a dollop of freshly whipped cream and a fresh strawberry.
3/4 C Cream
1 tsp Vanilla
2 T fine Sugar
Small Pinch Cream of Tarter (She swore the whipped cream would stand up longer)
Mix sugar and cream of tarter together. In chilled bowl, beat the cream until it just starts to thicken and add sugar mixture and blend. Then add vanilla, continuing to whip until peaks form.