Adventures of Mrs Pen

Musings from a Very Lucky Penny


Easy Cooking

Pie Crust from the Queen of England


Ok, the story goes that when my Grandma Eve was a young newlywed in England, she met a woman on the bus who was a cook in the Queen’s kitchen. Since she was new to the domestical world, the woman offered to teach her how to cook. One of the things she taught her was how to make a pastry crust. Ok fast forward 70-ish years, I was making pie for my hubby and searching for the perfect pie crust recipe. I decided that the pie crust that was fed to her majesty must have been pretty smashing.

Tracking the recipe down though, was a whole different story! I put out an APB to all my Aunts and hoped someone managed to get my grandma to give it to them. (APB means All Points Bulletin for those of you who don’t watch Law and Order) Honestly, I didn’t have high hopes for it… In this day and age, with these young people and their iPod cell phones and their ready made frozen pie crusts, who would hold onto a recipe to make it from scratch? Imagine my delight today when I got an email from my awesome Aunt Erika with the following attachment:

The original recipe in my Grandma’s hand writing! (I would recognize that handwriting anywhere, it’s the scroll that used to sign my birthday checks when I was a little girl!) I was soo excited to get home and make the Queens pie crust. Here is the record of my attempt:

I started out by weighing out 1 lb of self-rising flour and 1/2 lb of butter. Although my Grandma’s recipe says margarine is fine, I went with good butter. I’ve had bad luck with margarine in pie crust in the past, man.


Nextly, I added some sugar, salt and baking powder.


I started out trying to use my electric mixer to “rub the fat into the dry ingredients”, but pretty soon my whole kitchen looked like a paper mâché project, so I ended up using a fork to mash that bad boy.


Next, I added the egg yoke and kept mixing. Sorry I forgot a picture, so let your imagination go wild here.

The final instruction on the recipe my Aunt sent said to add ice water until dough is crumbly but not wet. Pouring about 2 tablespoons at a time, I mixed the ice water in until I got the right consistency. (sorry I forgot to measure how much that was. And yes, I did use my fancy mason jar for this.)


Since that was all we have from my Granny, I’m drawing from my own pie making experience for the rest of this. If you know of a better way to go about it, please tell me!!

So next, I rolled my dough up and wrapped it in cellophane and refrigerated it for about 2 hours.


This was when I put my baby in his jammies. He’s so cute in his pajammies. This kid kills me.

Ok, after the dough chilled, I rolled that sucker out and put it in my pie tin. (Note: Next time I do this, I am going to roll the dough thinner. Probably about a quarter inch. Also, I think this recipe would be enough for 2 pies if the dough is thinner.)


Finally, I put my filling in (pumpkin) and put the whole enchilada in the oven.


Whew when it was finally ready, we ate it all up and it was good to the last bite! And yes, I did eat it with a spoon. I like to live dangerously.


Here’s the recipe I used today:
1 lb – Self-Rising Flour
1 cup – Cold Butter
1 Tsp- Sugar
1 Tsp- Salt
1 Pinch – Baking Powder
1 egg yoke

-Mix dry Ingredients together
– Add butter and mash everything together with a fork
-Add egg yoke
-Add ice water about 2 tablespoons at a time until dough is crumbly, but not wet
-Wrap in cellophane and refrigerate for a couple hours
-Roll crust out an put in pie dish
-Add filling and bake as directed


Incredible and Freakin Easy Stuffed French Toast


To celebrate my kitchen getting unpacked, I made this unhealthy and delicious Stuffed French Toast recipe for breakfast. Well sorta. I didn’t have half the ingredients, so I jerry-rigged it a bit. I’m a big believer in ghetto cooking. Ok this is what I did:

Firstly, I took this beautiful loaf of Italian bread.


Nextly, I cut it up into slices approximately 2 inches wide, and then cut a cute little pocket in the middle of it.

Nextly, I’m a separate bowl, I mixed one package of cream cheese with some suga (I’d say about a quarter cup) and some peach preserves (maybe a quarter cup again. I mixed it real good until it was a creamy peachy glop. I wanted to use strawberries, but apparently my strawberry preserves ran off an joined the circus while we were moving.


Nextly, I jammed a heaping spoonful of my yummy, cream cheesey mixture into the pocket of the sliced bread and I pressed the opening of the pocket closed for fryin. I thought this part would be icky, but it was actually extremely easy.


Ok next, in a separate bowl, I mixed 2 eggs and about half a cup of milk together and put my stuffed bread in there and soaked it on each side. Yes, I know, this mixture traditionally has some cinnamon in it. However, my super picky eater of a hubby does not like french toast if the cinnamon is added prior to cooking it, he only likes it lightly sprinkled after the fact. I just love that guy.


Next, I slapped about 2 tablespoons of butter in a skillet and heated it up until the butter was melted. Once the butter melted, I threw my stuffed, soaked bread in there and cooked it for approximately 3 minutes on each side. It didn’t take long for the bread to get nicely toasted and the filling to get heated up. I got distracted at this part, and forgot to take a pic, so instead, here is a picture of my adorable baby giggling.


Once the bread was nicely toasted, I just sprinkled some powdered sugar on those suckers and we ate them covered in syrup. I loved every bite and then felt utterly disgusting afterwards. Thats how you know it’s good!


That is all. The end.

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