Even if you now have what you believe to be the world's best pie crust, be open-minded enough to try this. I have heard many good cooks state that the acid test of a person's culinary power is the ability to make a grade A pie crust. This is from Successful Farming.
Use one and a half cups sifted dour, one-half cup shortening, one-half teaspoon salt, and four to five tablespoons cold water.
Sift flour and salt together in mixing bowl. Work in the fat with a pastry blender until the particles are the size of small peas. Sprinkle with water, a tablespoon at a time, over part of the mixture. Gently mix with fork; push to one side of bowl.
Sprinkle next a tablespoon of water over dry part; mix lightly. Repeat until all is moistened. Gather up with fingers; form into ball. Let stand several minutes.
Divide dough; use slightly more than haIf for bottom crust. Form into ball and flatten slightly; roll out on lightly floured pastry cloth. Roll dough into circle, rolling from center. Use light strokes.
Arrange in nine-inch pie pan. Trim crust one-half inch beyond edge of pan. Roll out remaining dough.
Georgia Lou says, "Add the right amount of water slowly and carefully, so the dough is just moist enough to roll out. Too much water and too much handling makes a tough crust.” No question about it; if you are not completely satisfied with your own crust recipe, you ought to be willing to try another. A pie means work, of course, compared with dishing out boughten ice cream, but your conscience will be easier to live with if you give the family a super pie once in a while.
