This is a favorite pie recipe. The secret to a tender crust is not handling the crust. You can see in the background the pie crust was rolled using a pastry cloth (& rolling pin cover.) I also use a slightly rounded amount of shortening by adding 2 Tablespoons butter at room temp. After cutting dough together, I add liquid, scoop together with a rubber scrapper. Don't handle, warmth of your hand melts shortening making crust tough. Dump on lightly flowered pastry cloth, pull dough into ball by using opposite corners of cloth and cross your hands over & pulling across dough till ball is formed. It may take a few pulls to accomplish. Cut in 1/2 with large knife & push 1/2 aside with knife for the top, again not touching dough. Roll out & place in pan. Crimp & poke with holes. If I'm making a pumpkin pie I pre bake with top edges covered with foil for about 5 min. & than pour filling in pricked crust. No, it won't leak & the bottom doesn't get soggy. I remove foil the last 15 min. baking time so the edges won't over brown.
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This is a favorite pie recipe. The secret to a tender crust is not handling the crust. You can...