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Never Fail Pie Crust II
September 17, 2007

I have used this recipe for 25 plus years. I am the pie baker for our family and friends in Virginia. My only rival is my sister-in-law in Upstate New York who gave me this recipe. My husband's family revels in their history of fine pastry and the ultimate compliment was when he told me my pie was as good as his Grandmother's had been!!! This recipe has a lot to do with my success. I often use white shortening for savory pies and less sweet dessert pies. I've been known to replace a cup of white with whole wheat flour in the recipe for savory or more earthy dessert pies. Reduce sugar for savory crust and add for very sweet crust... I always roll it out after refrigerating. For Thanksgiving and Christmas I usually make 1 to 3 batches at a time and freeze in individual single crust size discs (waxed paper then inserted in individual plastic bags) to use as needed. 4 to 12 pies at Thanksgiving and 4 to 6 at Christmas time!!! Don't know how we could make it through the holidays without this one!

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