This recipe is courtesy of my Mom. 🙂
There are three different sets of ingredient lists. The first is for a single crust pie (pumpkin pies, etc), the second is for a double crust pie for a 9 inch pan and the third is for a double crust pie for a 10 inch pan.
If you are going to make two, two crust pies, don’t double the recipe, make it twice.
Single Crust 9 inch:
- 1 1/4 cup pre-sifted all-purpose flour
- 1/2 tsp salt
- 1/2 cup shortening
- about 3 tbs water
Double Crust 9 inch:
- 2 1/4 cup pre-sifted all-purpose flour
- 1 tsp salt
- 3/4 cup shortening
- about 6 tbs water
Double Crust 10 inch:
- 2 3/4 cup pre-sifter all-purpose flour
- 1 1/4 tsp salt
- 1 cup shortening
- about 8 – 10 tbs water
Pre-sift your flour and then measure it. Re-sift it with the salt.
Using a pastry cutter, cut in your shortening until the mixture looks like corse cornmeal.
Sprinkle your water over your mixture and lightly mix/smoosh together until it is just starting to hold together.
Turn out onto a sheet of wax paper and mold into a ball. Gather the ends of the wax paper and put in in the refrigerator for 30 minutes.
After 30 minutes, if you are doing a double crust pie cut the ball into 1/2 with one side being slightly larger than the other (the larger side will be the top).
Roll the crust out between two pieces of wax paper until it is the desired diameter. Peel off the top layer of wax paper and then turn upside down onto a pre-greased pie pan. Then peel off the wax paper and crimp the crust onto the edge of the pan.
Add your pie filling and then do the same for the top piece.