Grandma's Secret Pie Crust

This is my favorite pie crust recipe. It comes out perfect each time. I make little cinnamon pinwheel roll ups with leftover dough. They are a big hit with my family and grandkids. I agree with previous comments it’s important not to over add the liquid, not to overwork the dough, and to let it chill in the refrigerator for a bit, 30 minutes at least. Then let the dough come to room temperature and roll it out.

This is a good recipe

I used this recipe for chicken pot pie and the crust was fantastic. Flakey and so good. I only use shortening, not lard or butter. I start by cutting in with two knives but also use my hands to get a consistency of small peas. I usually use more water than called for as I prefer working with soft dough. I also use an egg wash. Even after I freeze the pies, the crust is flakey

I used this recipe for chicken pot pie and the crust was fantastic. Flakey and so good. I only use shortening, not lard or butter. I start by cutting in with two knives but also use my hands to get a consistency of small peas. I usually use more water than called for as I prefer working with soft dough. I also use an egg wash. Even after I freeze the pies, the crust is flakey

This is the only recipe I've used over 15 years. I mix/knead everything by hand and the only adjustments are 1. if no unsalted butter or shortening are available, I just use salted butter and omit salt. 2. Reduce water to 3 tablespoons. Sometimes I don't use all the wet ingredients depending on how the dough feels as I knead along. Use the rest to brush the top. No need to chill, to prebake or anything. I bake at the bottom shelf and the whole chicken pot pie or apple pie come out crisp/flaky and buttery good.