Flaky Pie Crust
I mentioned before that my grandfather was the best pie baker and that his crust was always flaky. What he taught me was that you never want to work the dough too much. You should only roll it out once.
This recipe makes 2 crusts.
1-1/2 cup flour
1/2 cup Crisco
a pinch each of salt and sugar
4 tablespoons cold water
How To Mix and Bake
Cut Flour, salt, sugar and Crisco with 2 knives or a pastry cutter until flour and Crisco are thoroughly blended.
Add water one tablespoon at a time until mixture is not wet or too dry.
Do not over mix
Cut dough in half.
Cut 2 pieces of was paper and lightly flour.
Roll each ball into one crust between the 2 pieces of wax paper.
Form crust into pan.
Roll the second ball the same as the first and either cover filled pie or line another pan.
Lattice Top Crust
Leave the overhang on the bottom crust. Cut the top crust into ten 1/2-inch strips. Place 5 strips evenly across the filling. Fold every other strip back. Lay the first strip across in the opposite direction. Continue in this pattern, folding back every other strip each time you add a cross strip. Trim the ends of the lattice strips even with the crust overhang; press together. Fold edge under; flute.