This is the recipe I have used for 29 years with two exceptions. First, I was taught by a Russian baker to use lard. Yep, lard. You will not believe how much more flake and tender the crust is than with butter or shortening. That said use the product you like and you will still have a winning pie crust. Second exception, work shortening, butter or lard into flour until pea size balls form. Refrigerate 2 hours and then add ice water before rolling out. It will be a breeze to work with. This increases your flakiness. If you inadvertently used too much flour, as this recipe is not in weight but cup measurement and that can happen all too easy. RELAX and add a drop or two more water until it forms a nice ball that sticks together easy. Not a wet, dripping ball but a ball of pliable dough. Roll out on a lightly floured surface. The colder the dough- the flakier the crust and the ease of the roll out. I no longer use measurement but eye ball the the product. Enough fat in the flour will give you pea size balls and enough water will give you a ball of pliable dough. For you first timers, go on- be fearless and experiment with your technique. You'll be making award winning crust too in no time.
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This is the recipe I have used for 29 years with two exceptions. First, I was taught by a...