Mom could do this so well with little effort but, I could not get the ‘touch’ at all! It would not incorporate well; had too much water or not enough, or else broke into pieces when it was rolled out.
It always stuck to the board or counter and was nearly unfeasible for me to pick the dough up and place it in the pie pan, forget trying to patch it. Mom did it effortlessly in one swift motion. I was ready to give up on it and just buy those ready-made crusts in the grocery store.
She told me a friend gave her this recipe many years ago when she was learning to bake. It is different in that a paste is made and added to the flour. I have always used this recipe ever since because it never fails – is always flaky and delicious!
Mom’s pie crust recipe for a 2 crust pie:
2 cps. flour
Aunt Ruth’s (mine t00) recipe for a 2 crust pie:
Mix the cold water into the 1/3 cup flour, making a thick paste.
Add the flour paste.
Stir till just combined.
Roll out on floured surface.