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BackstoryThis is my Grandma's recipe, and I thought I'd share it because for the longest time I had pastry issues. It was never nice and light and flaky the way it ought to be. Then I finally grabbed this from my aunt and made it up, then promptly left it in the fridge for a couple of days. When I brought it back out again, it was so easy to mix with the water (I had always used too much before) and my pastry turned out beautifully. So, now I keep a container of it made up in the fridge all the time, so when I want to make a tourtiere, or an apple pie, or whatever, there it is, ready and waiting and I know it will be great.
- 7 cups pastry flour, sifted
- 1 tsp baking soda
- 1 tsp salt
- 1 lb. Crisco shortening
- Mix first three ingredients, then cut in shortening until pea-sized. Makes 7-8 cups of pastry mix, enough for up to 4 double-crust pies.
- Use 1 cup pie mix per crust, adding 2-3 tbsp. ice water and mixing gently. Stores beautifully in the fridge in an airtight container.