Ingredients

How to make it

  • Makes one double or two single crust pies.
  • Okay, there are no instructions in Grandma's book.
  • I believe you would cut the shortening into the flours until it is crumbly and the size of peas. Grandma used the fork method.
  • The liquid is added until the dough just comes together.
  • Gather dough into a ball, wrap in plastic and refrigerate at least 40 minutes until thoroughly chilled.
  • Roll out on lightly floured pastry cloth.
  • Blind bake shells for chiffon pies in hot oven.
  • Use raw in fruit pies.

Reviews & Comments 4

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  • dotteringdon 6 years ago
    it sounds flaky, thanks for the post
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    " It was excellent "
    caramia ate it and said...
    Fantastic! I love a good pie crust.....thanks for posting and 5 to you
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    " It was excellent "
    grandmacooks ate it and said...
    Another great one!
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    " It was excellent "
    jett2whit ate it and said...
    Go Grandma! Another great post. Thanks for sharing.
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