This is the dough recipe I usually use when I need a pie crust, or for any other recipe that calls for pie dough. Even if I don’t need all the recipe, I usually make the whole batch and freeze the rest.
Ingredients (Yield : 1,4kg (3lb))
5 cups of flour
350g of vegetable shortening
1 cup of water
2 eggs, beaten
A pinch of salt
With a wooden spoon, mix the flour and shortening together in a large bowl. Make a hole in the middle of the dough and pour in the eggs, water and salt. Mix again, this time with your hands or a dough blender, until the dough is smooth and even.
When you’re done, the dough will be a bit sticky and greasy, but you should be able to shape it. If it doesn’t hold together add flour and if too dry add water, and mix again.
With this amount, you should be able to make 4 pie crusts with covers. You can freeze the dough ball, but I usually just roll the crusts and covers in advance and freeze the whole thing.