Pastry Pie Dough

This is a recipe for very flaky pastry crust pie crust. This isn't my standard, basic normal flaky pie crust. Rather it is Nancy's. Use this or use mine. Both are very good.

This recipe makes a 9-inch two crust pie.

2/3 cups plus 2 tablespoon shortening (or 2/3 cups lard.)
2 cups all-purpose
1 t salt
4 to 5 tablespoons cold water.


Cut the shortening into the flour and salut until particles are the size of small piece. Sprinkle in the water, 1 tablespoon at a time, tossing with a fork until all the flour is moistened and the dough almost cleans the side of the bowl. Do not put in too much water. Nancy like to use a hand held pastry blender.

At this point, gather the dough into a ball shape and divide into two balls, one for the top and one for the bottom of the pie. Take the dough for the top and flattened round on a lightly floured board. Roll out about two inches larger than your pie pan. Put the pan on the dough and invert. Cut off the excess and save to be used for the top.

Roll out second ball for the top.