About the author

Plain Kansas

Rosanna Bauman, age 25, is German Baptist Brethren. She is a writer, farmer, and speaker and lives on a rural Kansas farm she shares with her parents and 4 siblings. The Brethren Church, is often mistaken for Amish or Mennonites, but the Brethren have different historical and theological roots. The Brethren Church is a "Plain" church. Members dress plainly and, like the Amish, are pacifists, but they do use cars and phones.

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15 Comments

  1. Laura Meyer

    I can’t believe it the same recipe that I got from my grandma Vantine. I have never seen a recipe that has the spoon of vinegar in it…we call it the Vantine pie crust. I live in Michigan and we have used this recipe for 3 generations.

    Reply
  2. Buddy Samuels

    I haven’t mastered pie crust from scratch, but the pie filling itself I always make from scratch. The best coconut cream pie I made was using a fresh coconut grated, and the coconut milk used to make the custard. Nothing better than a scratch pie. I always make banana pudding from scratch—box filing is “pudding” while scratch is “puddin'”.

    Reply
  3. Cheryl

    my mother-in-law’s (she’s 93) pie crust recipe also calls for the vinegar in it and it’s super flaky. It’s never failed me and it also keeps in the fridge raw for up to 6 weeks. I love making a batch of it and just using it up as needed for pies and quiches over the weeks.

    Reply
  4. Pam

    Could you publish the recipe for the custard pie? It’s hard to find a good recipe for this pie. Thank you.

    Reply
  5. Rhonda

    I can’t wait to try this recipe.
    My mom taught me that a good pie not only has to taste good but
    look good. She always crimped the edges so they looked perfect.
    A beautiful pie always tastes better.

    Reply
  6. Sharon

    I would LOVE to have that coconut pie recipe, too!

    Reply
  7. Sherry Moore

    That table is pie heaven! This talk of pie crusts reminds me that the greatest compliment I ever had from my late mother-in-law was when she asked me to show her how I made my pie crust, because she always felt mine was better than hers.

    Reply
    1. Kevin

      Sherry, do use lard? I think that is the biggest change in Amish pie crusts over the years…more and more Amish bakers are shifting away from lard…but miss it!

      Reply
  8. Frances Rawlings

    I really enjoy your writings and descriptions of life in Kansas. My Mom was born in Topeka and then the family moved to Dodge City. I appreciate all the effort it takes to have a column, and want to encourage you to keep on keeping on. Sure wish I was visiting when you are in a pie making mood. Imagine your hard working family goes through pies lickety-split.

    Reply
  9. Carolyn

    I bought a marionberry pie at the grocery store last week thinking it really looked good. Merionberry , and blackberry are my favorite. The pie was dry and the flavor was not good at all. I usually make my berry pies from our wild blackberries, but I just could not wait . I guess I will not make that mistake again.

    Reply
  10. Carolyn

    Someone at work gave me that pie crust recipe years ago. I have been retired for fourteen years so as you can imagine that was a long time ago. I believe it is basically a fail proof recipe. It is the one I have always made sense it was given to me. I was so surprised to see it on Rosanne’s post.

    Reply
    1. Kevin

      LOL, it is always fun/funny to see how recipes travel, but she definitely swears by that one!

      Reply
  11. Shirley Roeckers

    It is wonderful to see Rosanna’s writing today. That looks like a really good pie crust!

    Reply
    1. Kevin

      Shirley, it is nice to have her back, you’ll be hearing from her more!

      Reply

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