Suzanne's Favorite Pie Crust Recipe

This only makes one crust. So you'd have to do the mixing twice for two crusts. Just measure everything twice when you're following the recipe.

1 cup sifted all-purpose flour
2 tablespoons confectioners' sugar (powdered sugar)
3 tablespoons unsalted butter, well chilled and cut into pieces
2 1/2 tablespoons solid vegetable shortening, well chilled and cut into small pieces
About 3 tablespoons ice water

(I mix this in my food processor, but you can do it without one.)

Mix the flour and powdered sugar in a bowl. Cut in the butter and shortening with a pastry blender until the mixture resembles oatmeal flakes. Gradually add the water, mixing just until the dough holds together. Put the dough on a lightly floured surface. Using the heel of your hand, smear 1/4 cup of dough at a time across the surface to form a 6-inch long strip. Gather the dough together and repeat two more times.

Form the dough into a ball, and flatten it to form a disk. Wrap the dough with plastic wrap and refrigerate a couple of hours or overnight.

My Grandma Hale's Hot Water Pie Crust

1 cup shortening
1/2 cup boiling water
1 teaspoon salt
3 cups all-purpose flour, sifted--before measuring

Put shortening and salt in a bowl. Pour boiling water over shortening and salt. Stir until creamy. Add the flour. Let stand until cool. Will keep in refrigerator several weeks.

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