Mother in Law's Pastry

Four ingredients. That’s it. This old-fashioned pastry dough is the kind of recipe that gets scrawled on an index card and passed down through families because it just works, every single time.

Shortening is the star here, and there’s a generous amount of it. That high ratio of fat to flour is what gives this crust its tender, flaky texture. Cut it into the flour and salt until the mixture looks mealy, like coarse sand with some pea-sized bits still visible. Those little chunks of shortening are what create layers as the dough bakes.

The water goes in last, and you want to add just enough so the dough pulls cleanly away from the sides of the bowl. Overwork it and you’ll develop too much gluten, which means a tough crust instead of one that shatters when you bite through it.

This makes enough dough for a double-crust pie with a little extra to spare. Perfect for fruit pies, pot pies, or hand pies where you need a crust that holds up without getting soggy.

Chef Tips

• Keep your shortening cold. If it softens before you cut it in, the crust won’t be as flaky
• Stop mixing the moment the dough comes together. Every extra knead toughens it
• Chill the dough for 30 minutes before rolling for easier handling and a more tender result
• Dust your rolling surface lightly with flour, but don’t overdo it or the crust gets dry

Variations

• Half-butter blend: Replace half the shortening with cold butter for more flavor with slightly less flakiness
• Savory herb crust: Add dried thyme or rosemary to the flour for pot pies and quiche