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Before you jump to Pie dough from my grandmother recipe, you may want to read this short interesting healthy tips about Snacks that provide You Energy.

Ingesting healthy foods makes all the difference in the way we feel. When we eat more healthy snacks and a smaller amount of the unhealthy ones we usually feel much better. A piece of pizza doesn’t have you feeling as healthy as ingesting a fresh green salad. This is usually a problem, nevertheless, when it comes to eating between snacks. Finding snack foods that help us feel better and enhance our energy levels often involves lots of shopping and meticulous reading of labels. There’s nothing like one of these healthy foods when you need an energy-boosting snack food.

Healthy foods made from whole grains are excellent for a fast snack. A slice of whole wheat toast, for instance is a great snack in the early morning. Chips and crackers made from whole grains can be excellent for quick snack foods to eat on the go. Choosing whole grain snacks is always better than eating the highly processed grains we commonly find in our grocery stores.

You can find lots of healthy snack foods you can choose that never involve a lot of preparation or searching. Being healthy doesnt really need to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to pie dough from my grandmother recipe. You can cook pie dough from my grandmother using 7 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to prepare Pie dough from my grandmother:

1. Provide 1 kg flour
2. You need 1 and 1/2  tbsp vinegar
3. You need 2 cups olive oil (one cup greek coffee size for the kneading, the rest for the layers)
4. You need 1 and 1/2 cup lukewarm water
5. Get 3 tbsp butter
6. Take 1 bit of salt
7. Take niseste (corn starch) for the rolling out

Steps to make Pie dough from my grandmother:

1. We knead the flour (not all of it, we have to leave enough for the rolling out) with the vinegar, one small cup oil and the lukewarm water till we get a soft pliable dough.
2. We melt the butter and mix it with the oil in a small pot.
3. We form a long roll with the dough and using a knife we cut it into 16 pieces (as equal as possible).
4. We take each of the 16 pieces and we roll it out big enough to cover a food plate. To make the process easier we sprinkle our working surface with a bit of  flour and niseste.
5. The first phyllo we roll out, we put on a plate covered with plastic wrap and brush its top with the mixture of oil - butter.
6. On top of that we put the second phyllo which we also brush with the oil - butter and keep on with the third, fourth, all brushed. This way we make a four-layered arrangement. We cover it with plastic wrap and put in in the fridge.
7. We make 4 similar plates. Each plate has four phylla and we leave it in the fridge for about an hour.
8. Each plate provides us with one phyllo for our pie.
9. We take the first plate from the fridge and roll the phyllo out till very thin. We place it in an oiled baking pan and  brush it with oil.
10. We repeat the process with the second one, place on the first phyllo and add the filling on top.
11. The third one will be rolled out, placed on the top of the filling, oiled and the last one will be oiled more thoroughly than the previous ones and placed on the top as the last phyllo.
12. We score the top and bake for 1 hour at 200 degrees.

But from my grandmother's pie-making repertoire, there is one pie that we all agree is top notch: her pecan pie. finally! a unique pecan-pie recipe (my grandmother lived in Texas) and this will be the one I try to make today. Does she let it rest, or does she just mix, roll, and bake? Borrow your mother, grandmother, brother, sister, father, grandfather. Perfect for a lazy Sunday afternoon. You can use this soft, pliable dough for any empanada (or pie, for the matter) - sweet or savory.

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