Q1: Why is my pie crust tough?

The most common culprits are overworking the dough (which develops the gluten) or not chilling it for long enough. Be sure to mix your dough just until it comes together, and to let it rest in the refrigerator for at least 30-60 minutes.

Q2: Why did my crust shrink in the pan when I baked it?

Shrinking is almost always because the dough was not allowed to rest for long enough. The chilling time is crucial for allowing the gluten in the dough to relax.1

Q3: Can I use all butter instead of shortening?

It is not recommended for this specific, "Grandma-style" recipe! The all-shortening base is the non-negotiable secret to the classic, tender, "short," and "melt-in-your-mouth" texture that is also foolproof and easy to roll.

Q4: Do I really need an egg?

For this specific, "Grandma's" recipe, yes, it is highly recommended. The "egg" is the secret that makes this dough so rich, pliable, and easy to roll out without cracking, making it a perfect, "no-fail" recipe for beginners.

Q5: Can I make this in a food processor?

Yes, absolutely! It's even faster. Simply pulse your dry ingredients first. Add your cold, cubed shortening and pulse 8-10 times, until you have those pea-sized bits. Then, with the machine running, pour your egg and water mixture in and pulse just until the dough begins to come together.

Old-Fashioned Pie Crust (A Foolproof Classic!)

A classic, old-fashioned recipe for a large batch of homemade pie crust, attributed to ‘Ruth’s Grandma.’ This simple dough is made with flour, shortening, sugar, salt, and an egg. It’s blended together and then chilled until ready for use. Using all shortening creates a very tender, flaky crust.

Author: Evelyn

Ingredients

4 cups all-purpose flour
1 ¾ cups shortening
3 tablespoons white sugar
2 teaspoons salt
1 egg
½ cup water

Instructions

In a large mixing bowl, combine the all-purpose flour, shortening, sugar, and salt.
Blend the ingredients together with a pastry cutter or your fingers until the mixture is crumbly and resembles coarse meal.
In a small bowl, mix the egg with the water.
Pour the egg and water mixture into the flour mixture. Blend with a fork or your hands until the dough just comes together. Do not overmix.
Divide the dough into 4 equal balls (enough for two double-crust pies), flatten each into a disk, and wrap tightly in plastic wrap.
Chill in the refrigerator for at least 30-60 minutes, or until ready to use.

Notes

This is a very large batch of pie dough, enough for two 9-inch double-crust pies or four 9-inch single-crust pies.
Using a pastry cutter (or your fingers) to work the cold shortening into the flour is key to creating a flaky texture.
Do not overwork the dough once the liquid is added, as this will make the crust tough. Mix only until the ingredients are just combined.
The dough must be chilled for at least 30-60 minutes to rest the gluten and make it easier to roll out without shrinking.

Find it online: https://cookupjoy.com/old-fashioned-pie-crust-2/