Great Grandma Ashcroft's flakey pie crust

I come from a long line of awesome pie bakers. I learned mostly from my mom and a little from my grandmother who measured everything by hand and had only a 1/2 c measuring cup in her house. I assume for us baking impaired girls because I never saw her use it.
After calling home twice while at the cabin to make sure I had the ingredients and baking time right I thought I would post the recipe for future reference. My great grandmother Arrilla Ashcroft was a young widow who  did things like take in borders and wash to support her children. She was well known for her delicious pies and sold them to local restaurants. This is her recipe.

21/4 c flour
3/4 t salt
2/3 c + 2 T shortening. I like butter flavor crisco
ice water
Combine all ingredients excluding the water in a large bowl. Cut in shortening until it resembles very small peas. You can use a pastry cutter or a food processor for this but I think two knives work best. 

Gradually add ice water. Fluff with fork. Repeat. Do Not Stir! 

When the dough sticks together, but before it gets too wet you are ready to roll. Place half of the dough between two pieces of plastic wrap. It's not pretty but it works.

Fold in half in order to move it into the pie tin. The less you handle the crust the flakier it will be. Poke holes in crust with a fork.

For apple pie, fill crust with apples, cinnamon, brown sugar, butter  and a touch of nutmeg if you like.

The family I grew up in liked a two crust pie. Ron's family likes this crumb top instead. I have been converted to thier crumbly ways. Plus now I can make two pies for the same amount of work.

Dutch apple crumb topping

1/4 c butter 

1/4 c sugar

1/4 c flour

Combine all ingredients in bowl. Cut in butter the same as you did for pie crust.

Sprinkle over top of pies.

Bake at 425 degrees for 45 minutes.

Here is Aubrey showing off her very first pie ever. It was amazing.

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