This is a recipe my mother has used for years. As much as I want to play with the recipe, the original will always land you the best, flakey pie crust. This crust has found it’s way on many of pies not limited to apple, pear, cherry, pecan and I will stop there because I don’t think I have enough server space to list all the pies my family has made. I can’t tell you how useful this recipe is. It also freezes well so you can make it ahead of the holiday season and never have to deal with store brand pie crust. Try this recipe for the holidays or anytime you want pie!
Southern Fellow Pie Crust
- 5 lbs all purpose unbleached flour
- 2 tbsp salt
- 3 lbs vegetable shortening room temp
- 1 cup light corn syrup
- 3 cups cold water
- Sift the flour and salt together into a large bowl.
- Add the vegetable shortening to the flour. Cut it in using a pastry knife or clean hands. When combined correctly the the flour should resemble small peas.
- In a jar with a lid or tupperware add the corn syrup and water. Shake until the the two are combined.
- Add the mixture to the flour. Using a spatula scrap from the side of the bowl inward to fold in the liquid to the flour. Continue until the liquid is fully combined.
- Using a scale weigh the dough. Divide the weight by 12 and make dough balls the equal that weight.