adapted from my mother’s & grandmother’s recipes – my mother said 1:3 ratio of shortening to flour,
my grandmother said 1:2 – I prefer halfway between, this makes a crust that is flaky, but not too delicate
6 cups flour
2 1/2 cups shortening
1 tsp salt
- Cut flour & salt into shortening with two knives or a pastry blender until it resembles coarse corn meal.
- Add water to make an easily handleable, pliable dough. If you add too little, it will be crumbly & will not hold together when you pick it up after rolling it out. Start with 1/4 cup & add the water a few tablespoons at a time – it is hard to add too much.
- Divide into 4 pieces & roll out on a floured cloth – if it cracks a lot while doing this, put it back in the bowl & add more water.
- Fold in half & lift into pie pan. If it cracks while doing this, add more water before rolling the next crust.
- Makes 4 – 10″ crusts.
- You can also use a food processor to mix the dough, pulsing to cut in shortening and when adding water. Do not overprocess – you may need to add more water after removing from the processor.
- Unbaked pie dough can be frozen for up to 6 months. Seal the dough balls in zipper bags or vacuum sealer bags. You may need to add more water before using – freezing changes the consistency a little bit.