Pie Doughs

Mealy Pie Dough (use as a bottom crust for any fruit pie or anything that may make a flaky crust soggy)

1 lb 4 oz pastry flour
13 oz shortening
5 oz cold water
.4 oz salt
1 oz sugar (optional)

Sift the flour into a mixing bowl. Add shortening. Rub or cut shortening into flour until mixture resembles cornmeal. Dissolve salt & sugar in water. Add water to flour mixture. Mix very gently, just until water is absorbed. Do not overwork. Place dough in pans, cover with plastic film and place in refrigerator for at least 4 hours. When chilled, portion out and roll as needed.

Flaky Pie Dough (this is best for a top crust & is very flaky)

1 lb 4 oz pastry flour
14 oz shortening
6 oz cold water
.4 oz salt
1 oz sugar (optional)

Sift the flour into a mixing bowl. Add shortening. Rub or cut shortening into flour until fat particles are the size of peas or hazelnuts. Dissolve salt & sugar in water. Add water to flour mixture. Mix very gently, just until water is absorbed. Do not overwork. Place dough in pans, cover with plastic film and place in refrigerator for at least 4 hours. When chilled, portion out and roll as needed.