A contentious topic. I ~like~ it, when it’s good. Mom does it well, using Crisco. But I can’t bring myself to buy that and so I always make it with butter. And it turns out maybe not as good, but I feel better about it, sort of.
The other real issue is that I don’t particularly like making pie crust. I’m always on the lookout for a shortcut to cutting the butter into the flour. And I hate the ordeal of rolling it out so I’ve taken to just pressing it into the pan, like I’m making a crumb crust. I actually don’t make many pies unless I’m really inspired and craving it.
BUT, when I do make a pie crust, I like to experiment with the liquid. Water is so boring! Ice-cold vodka is a common substitute. A chef friend tipped me off to using cold coffee, which works even better and gives a great subtle note to things like pecan pie. I never add sugar, no matter what GBBO says. I prefer the plain slightly salty contrast with super sweet fillings.
Bella makes a great pie crust! She’s a good recipe follower, unlike me.
Here’s mom’s version of pie crust according to her book. She claims she makes it twice a year, but honestly I have no memory of seeing this much pie crust ever in our freezer.
Make-A-Mix Moist Pie Crust
5 lbs. all-purpose flour
2 T salt
3 lbs. vegetable shortening
3 cups ice cold water
Combine flour and salt in your largest bowl. Mix well. With a pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Add cold water all at once and mix lightly until the flour absorbs all the water and texture resembles putty. If dough is too sticky, sprinkle a little more flour over the top and mix until the dough barely clings together in the bowl. Divide the dough into 10 or 11 softball size portions. Pat into slightly flattened disks.
Wrap with waxed paper, then foil and/or plastic. Store in freezer. Use within 12 months.
I always try to have this pie crust on hand in the freezer. I only have to make it about twice a year. I use our scientific scale to weigh out the portions at 425 grams each.