This is also my grandmother's recipe. The only change that I have made to it is to use butter flavored shortening. The amount of water does depend on the flour moisture content so it can take from 3 - 5 Tbs of water.
Thanks to your response to my post I gave your family recipe a try. I used this for Bev's Apple Pie and this was a memorable crust, perfectly tender, flaky, and sturdy. I used 4 tablespoons of the water/vinegar liquid. I'll be making pumpkin next. Roxygirl
Excellent flavor but I only got 2 thin, 9 1/2" pies out of this. I also used half Crisco and half butter flavored Crisco.
I was so excited when I found this recipe but it turned out terrible! Considering all the good reviews I must have done something wrong. The dough was so soft even before I added the water or the egg so I added 3 T of water and no egg. Even after I froze the dough it was impossible to roll out and then when I finally did cook it, it just crumbled. Any suggestions? Thanks anyway! I'm glad it worked out for others :/