Courtesy of Princess Louise Dawson, Carol Dawson’s mother
Makes two bottom crusts in 9-inch pans or one large, deep-dish pie with a top crust—either lattice or perforated.
My mother used to measure the vegetable shortening by ice-water displacement. She’d take a two-cup liquid measure, spoon in 2/3 cup of shortening, measure 1 1/3 cups of ice water in another measure and pour it over the shortening, then adjust the shortening until the water level reached exactly 2 cups—ensuring both accuracy and iciness.
A confession: I seldom make this crust. Instead, I use cheater crusts, both white and whole wheat, found in the frozen section of the supermarket. I do not shortchange my guests by buying the cheapest, however, despite being a lazy, under-confident crust mixer who knows that I will never, ever, in a million years, match my mother’s perfection. I buy the fancy quiche crust at Central Market. Marie Callender’s frozen pie pastry is also delicious.
For 2 Person(s)