I have posted about pie crust previously. The last pie crust recipe I used was made with a higher ratio of shortening to flour plus an egg, and it is very tasty, but it is a delicate crust and must be chilled before rolling out. It is also easy to tear and can be frustrating unless you have a good deal of experience in putting together pies. But mother's crust is made with less shortening, is sturdier, easier to handle, and doesn't have to be chilled before rolling. I think this will be the perfect recipe for Cindy, or anyone, to use to practice those pie crust skills.
My Mother's Pie Crust
2 cups all purpose flour
1 teaspoon salt
2/3 cup vegetable shortening (Crisco)
5 or 6 tablespoons very cold water
1 tablespoon vinegar
In a medium bowl, combine flour and salt. Add shortening and use a pastry cutter to combine with the flour. Stir in water and vinegar. Divide dough into two equal parts. Dough can be used to make 2 single crusts or 1 double crust. Roll out on a floured surface to desired size. Place in pie plate. For a single crust, bake in a preheated 450 degree F oven for 10 - 12 minutes or until browned.
Finish edge as desired. Nicki Sizemore has a great quick video on how to make easy decorative pie crust edges.
Bake in preheated 450 degree oven for 10 - 12 minutes.
Good luck with your pie crust, Cindy! I hope some part of this has been helpful.
And this is my Mother, Virginia. I know she'd love to bake a pie for you. She just needs to know your favorite kind.