I've used this same recipe for forty years, as did my mother (who would be in her nineties now), and it's excellent. (Do let it rest for 30 minutes before use, however.) However, we used this for two crusts--maybe if you're making thick crusts you'd have to double, or for a 10-inch, but one crust? Not in my experience and we have decades of experience with it.
If all you taste is shortening, or you wind up with a gooey mess, or a leathery crust you did something wrong--it's not the recipe. Measuring ingredients accurately is important, as is chilling the water, properly incorporating the shortening into the flour until crumbly, and then mixing enough to moisten and gather together--don't stir like a cake or cookie batter. Use a fork.
And, you can safely add a couple tablespoons of sugar for a fruit pie without compromising the integrity of this recipe.
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I've used this same recipe for forty years, as did my mother (who would be in her nineties...