Yield: enough dough for one 9- to 9-1/2-inch pie or 4 to 5 smaller ones
I like to use a couple of tablespoons of vegetable shortening (Crisco) in my basic pie dough. It adds a measure of workability and tenderness that’s hard to beat. However, if you prefer an all-butter dough, use a full 10 Tbs. of butter and omit the Crisco.
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