By ketchupqueen on September 21, 2005
"I won't eat any other kind; my grandma, mom, and aunt make this, and until I was 11, I didn't know there WAS another kind. Good both in desserts (sprinkle top with sugar for a two-crust pie) and main dishes (really good with pot pie). Don't go substituting for the shortening, unless you use lard. Lard and shortening are 100% fat, while butter and margarine are only 80% fat. It won't work right, trust me. To freeze, flatten individual crusts into discs about 1/2 to 3/4 inch thick, wrap in waxed paper, and freeze in airtight freezer bags with all the air squeezed out. To defrost, let sit out, don't do it in the fridge or it'll get too dry. It doesn't have to completely defrost before you use it; just start rolling as it's starting to soften and it'll speed the process. Makes 4 pie crusts (enough for 4 one-crust pies or 2 two-crust pies). Also good for pasties, turnovers, etc."
Serving Size: 1 (776 g)
Servings Per Recipe: 1
"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"
"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 :/"