I have friends and relatives with all sorts of crazy pie dough recipes. Some include eggs, others vinegar, and one that I know of utilizes a can of clear soft-drink. Crazy. Mine is pretty basic in comparison. Flour, shortening, and water - room temperature. I don't even bother with the dash of salt anymore. For a double crust pie I typically use:
- 2 cups flour
- 1 cup shortening
- ½ - ¾ cup water (depends on humidity and brand of flour)
- Cut the shortening into the flour using a pastry blender or the backsides of 2 butter knives.
- Do this until the pieces of shortening are about the size of lentils or whole oats; not walnuts or peas!
- Mix in water with a knife or fork until a dough forms and just begins to get tacky.
- Let rest for at least 20 minutes, preferable somewhere cool.
- turn out portions onto well floured surface and roll to several mm thickness.
- baking times depend entirely on what you fill this dough with. Usually at a temperature of 350 - 370°.
There are many recipes I make that require this dough, so I'll be referring back to this post often.