I want to share with you this recipe my mother-in-law gave me from her mother-in-law...you follow?
Back then, those women definitely knew a thing or two about baking pies, it was like doing a load of laundry to them or something of that second nature.
This recipe makes enough for TWO complete pies. (Two top and bottom layers).
Making the Dough
Roll up your sleeves, take off your rings, and put on your apron! The dough is sticky, flour flies, and pie crusts need love. So get ready.
Step 2 Gather Ingredients
Country Pie Crust Recipe
4 Cups of Flour
1 1/2 Tsp. Salt
1 3/4 Cups of Shortening
1 Tbs. Sugar
1 Tbs. Apple Cider Vinegar
1/2 Cup very cold Water
Step 3 Mix Dry Ingredients
In a large bowl, whisk flour salt and sugar. With a spatula, mix in the shortening, just until it is well incorporated. There will be some lumps larger than others, but do not over mix. Should look somewhat like this....
Step 4 "The Well"
Make a well with the mixture. (I'm not sure why or what the scientific reasoning is behind the "well", but that's what my directions say, so I just follow) Add the egg, cider and water. Mix together until it starts to form into a ball.
Step 5 Ball It
Use your hands to gather up all the remaining flour and gently gather dough all together. Again, it doesn't take much, you don't want to over kneed the dough. Less is more.
Step 6: Chill or Freeze
Separate dough into 2 balls. Wrap in plastic saran wrap and chill in your refrigerate for at least 30 minutes. At this point you can:
a) After 30 minutes, proceed to make you pie.
b) Leave dough up to 2 days in the fridge, make the pie sometime in between.
c) Freeze the pie dough for later use. (This is usually what I do.)
To continue your pie, refer to Perfect Pie Crust:10 Steps
Food Philosophy: Because the effort to make good food is a gift to those around me.