I just mixed up enough dough for two deep dish pies. I start with 2 1/2 cups all purpose flour, two TBSP. sugar, a pinch 1/4 tsp salt, 2/3 cup plus 2 tbsp. Shortening. (chilled butter and a couple tbsp. Crisco). After I mix those I add 6-10 TBSP ice water, and one egg yolk for color. (The chilled butter makes for little airy pockets of flakiness). Start with 6 TBSP water and add as needed.
I mix it all together with my hands to break up the butter until the flour is crumbly then add the ice water and egg yolk.
If it feels dry, add a little more ice water and taste to see if needs more butter.
I form it into a ball and wrap with Saran to chill for an hour.
Next I'll roll them out and make pumpkin and apple pies.
808 283-9131 Marilyn Jansen Lopes