Q1: Why is my pie crust tough?

The most common culprits are overworking the dough or not using cold enough ingredients. Be sure to stop mixing your dough as soon as it comes together, and make sure your butter, shortening, and water are all ice cold!

Q2: Can I make this in a food processor?

Yes, absolutely! It's even faster. Simply pulse your dry ingredients first. Add your cold fats 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.

Q3: Can I make this with all butter?

You can, but you will lose the "Grandma's secret" and the signature, melt-in-your-mouth tenderness that only the shortening can provide. The all-butter crust will also be a bit more difficult to roll out without tearing.

Q4: My crust shrunk in the pan when I baked it. What happened?

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.

Q5: Can I use this crust for a savory pie?

Yes! This is a fantastic, all-purpose crust. For a savory pie, like a quiche or a chicken pot pie, you can simply reduce the sugar to 1 teaspoon, or omit it entirely.

Old-Fashioned Pie Crust (Grandma's Foolproof Recipe!)

Old-Fashioned Pie Crust (Grandma’s Foolproof Recipe!)

A classic, old-fashioned recipe for a homemade pie crust, attributed to ‘Ruth’s Grandma.’ This recipe uses all shortening, which makes for an incredibly tender, flaky dough that holds its shape well. The simple, from-scratch dough is enriched with an egg and is perfect for any sweet or savory pie.

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, lightly beat 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 in half, form each half into a flat disk, and wrap tightly in plastic wrap.
Chill in the refrigerator for at least 30 minutes, or until ready to use.
Once chilled, roll out on a floured surface to fit your pie pan.

Notes

This is a very large batch of pie dough, enough for two double-crust 9-inch pies or four single-crust 9-inch 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 minutes to rest the gluten and make it easier to roll out without shrinking.

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