Secret Family Pie Crust Recipe Unveiled!

I have been looking for a great pie crust recipe where I don't have to worry about the amount of liquids I add and the crust doesn't shrink. I've tried and tried and even with the spray bottle trick, I am still having difficulty with crust shrinkage. I have began to give up on the so call "fool proof" recipe. Tada~ I was handed a photocopy of Grandma Lussier's family pie crust recipe like a little golden baton. It's a family treasure. Before I misplace it again (err oops... that shouldn't say "again"), I will immortalize it on the net.

The recipes that I tried before taught me one thing; butter is awesome especially for savoury fillings. However, I find it overwhelming for simple fruit fillings like apple. Grandma Lussier's recipe is all shortening which makes the crust very flaky but... bland (sorry grandma).  I know the pie crust holy grail is suppose to be all butter; I still find 50:50 butter to shortening ratio strikes the best ratio for flavour and flakiness for apple pies. For those who wants to go all butter, roll out the dough and fold it over itself 4 to 6 time then roll it out again to achieve flakiness.

Grandma Lussier's Basic Pie Crust
Best thing about making pie crusts is that they are very forgiving with regards to "over kneading" unlike some other pastries. The hard part is to keep the butter hard while kneading the dough. So refrigerate as needed and avoid a warm kitchen while making crust ( aka avoid using the oven or the stove top at the same time). The butter/shortening does not have to be homogeneous in the dough. So don't fret about it and move on to the next step. Keep the counter top well floured to prevent the butter/shortening from sticking.

Yields 2 pie crusts
2 cups all-purpose flour
2 cups pastry flour
1 teaspoon salt
1/2 pound of shortening
2 sticks of butter
(or any combination of shortening and butter that adds up to 4 sticks of butter)
1 egg
1 cup cold water

1. Mix the flours and salt together in a large bowl. Slice the butter and shortening and cut them in the flour using a pastry cutter, knifes or rub them in with your fingers. Put the mixture in the fridge.
2. Separate the egg yolk and egg white. Slightly beat the egg yolk and beat the egg white until stiff peaks forms. Place the egg yolk in the center of the flour mixture and mix it in by pulling the flour mixture from the side into the centre. Do the same with egg whites then with the cold water.
3. Form the dough into a ball and refrigerate for at least 1 hour. Separate the dough into 2 equal parts. Generously flour the counter top and the rolling pin. Roll out each portion of the dough then fold over itself a few times (4 to 6) then roll the dough out to a 11 inch round.

Apple Pie
Makes one  9-inch pie
2 pie crusts
6 medium sized apples
Brown sugar
White sugar
Milk (optional)

1. Peel, core and slice the apples.
2. Line a deep dish pie pan with 1 pie crust. Trim the pie crust.
3. Pile a heap of apples on top. Sprinkle on some brown and white sugar. Sprinkle generously for tart apples, less for sweet ones.
4. Fold the 2nd pie crust in half and make vent holes. Brush around the edge of bottom pie crust with some water. Cover the pie using the 2nd crust. Trim the pie crust to have 1 inch overhang. Fold the overhang under the bottom pie crust. Flute the edge using your fingers and thumb or press around the edge with a fork to seal.
5. Brush with milk to get a golden crust.
6. Bake at 350F until the crust is golden brown.