Grandmothers Super Flaky Pie Crust Recipes

Steps:

• preheat oven to 350 F degrees (Fahreinheit).
• pour flour into medium bowl, add margarine using pastry blender (or crisscrossing with knives) until lumps are slightly smaller than pea-size.
• Add water. mix gently with fork until dough comes away from the sides of bowl. (you may need more water) be very gentle, and try not to mix too much.
• transfer half of dough to a sheet of wax paper lightly sprinkled with flour. sprinkle a little flour onto top of pie dough.
• cover pie dough with another sheet of wax paper.
• roll out so the pie crust is level, and not too thick in one place, or too thin in another. (about 11 or 12 inches in diameter).
• peel off top layer of wax paper from dough, and place pie pan on top of dough. carefully slide your hand underneath bottom layer of wax paper, and flip.
• Then,carefully peel the wax paper from pie dough, and ease into pan.
• repeat steps 4-8 with other half of dough.
• Bake for 15 min, or so or until golden brown in color.
• Fill with any pie filling!

Steps:

• In large bowl mix flour and salt. Cut in shortening with two butter knifes.
• In separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
• Roll out dough, and fit into two 9 inch pie pans.
• Bake at 425 degrees F (220 degrees C) for 12 minutes.

Steps:

• In a large bowl, sift flour with sugar and salt.
• Cut in shortening and butter. Pea-sized chunks are fine, but slightly larger chunks will really make a difference.
• In a small bowl, whisk together egg yolks and vinegar. Add 2/3 cup of water (more if you live in a dry climate, and less if it is a particularly humid day). You can always add tablespoons of water to the dough later.
• Pour the liquids mixture into flour/butter mixture. Stir together and add a little water if necessary. Mixture should be just moist enough for you to form it into a ball. *Note: I like to have just enough moisture so crumbs in the bowl will stick to the dough if you pat them on.
• Cover the dough in plastic wrap and place in the refrigerator for 30 MINUTES - this allows the gluten to develop and the dough to get a bit flakier :). (Or so Grandma says.).
• Divide into 6 pieces, use what you need, and flatten the rest into 1/4" disks (or 1/8" if you really want to have an easy time thawing the dough). Put them in the freezer and thaw when needed (or just wanted)!