This is what our mothers' used for pie dough. I can remember standing in the kitchen, watching Ma make her dough by hand. She was very good at it, too! But she always warned me: "Wear an apron because the flour will get on you!".
Now, back then, they didn't have Crisco sticks. Instead, they had the Crisco can. And back then, it was a CAN! Not a foil-lined cardboard container. No, it was metal, with a paper cover.
There was something warming about the sound of Ma puncturing the top with her can opener. That "Whoosh" sound meant that a pie was about to be made. Of course, the filling was ready to go, that's how it's properly done. If you want to relive a bit of baking history, forget the sticks! Buy a container and scoop out your Crisco!
- 2 cups all-purpose flour
- 3/4 tsp salt
- 3/4 cups well-chilled Crisco
- 4-8 tbsp ice water
- Blend the flour and salt in a large bowl.
- Cut shortening in with a fork or pastry cutter until it forms coarse crumbs.
- Stir in just enough cold water with the fork until the dough holds together when squeezed in your hand.
- Divide in half and shape into 1/2" thick discs
- Wrap in plastic wrap and chill for 30 minutes.
- Roll out each disc 2" larger than the plate you plan to use on a lightly floured surface
- Fill as per recipe (or blind bake if called for)
- If filling, top with the second pie dough and bake as per recipe.
- This makes 2 - 9" single crusts