Paula is my mother-in-law and her pie crust recipe from The Joy of Cooking (1975) is a “must” for any pie. She uses this recipe for Thankgiving pumpkin pies.
Combine with wire whisk in medium sized bowl:
- 2 cups unbleached all-purpose flour
- 1 teaspoon salt
Add to flour mixture and blend with a pastry blender:
- 2/3 cup shortening
- 2 tablespoons chilled margarine
Mixture should be crumbly with crubs no larer than peas.
Sprinkle the dough with 4 tablespoons very cold water. Stir lightly with a fork until it clings together in a ball. Roll dough by hand into a ball, wrap ball of dough in plastic wrap and chill in refrigerator at least one hour before using.
Makes enough dough for a top and bottom crust for one 9-inch pie pan. For a single crust pie, use half of the recipe.