Evelyn Stack, who was affectionately known as “Granny” by customers and those privileged to worked with her, began baking at Ranchman’s Café in 1970. For over thirty-six years this small, big-hearted woman baked some of the most outstanding pies and cobblers I’ve ever eaten. The secret to these fine pastries? The pie dough! Pie dough so wonderfully flaky and tender.
Now, Granny’s method for mixing pie dough may seem a bit unorthodox to some of you experienced bakers, but I can assure you it works–it works each and every time.
Unfortunately Granny is no longer able to bake her outragous desserts due to Alheimers which struck her a few years ago. But in her honor I include her recipe on this website. It will make four to five of the most delicious double piecrusts you have ever tasted. Don’t need to make that many pies at one time? No problem! Just portion out the dough, wrap it tightly and freeze for up to a month. When you want to make a pie, just remove, let thaw until pliable and roll it out.
Another great way to handle the extra is to roll out into disposable pie tins, slip sheet with parchment or plastic wrap, stack, wrap and freeze. This way you just remove, fill and bake.
1/2 lb. vegetable shortening
13 oz. all-purpose flour
3/4 tsp. salt
1/2 cup cold water
- Place all ingredients in the large bowl of your mixer fitted with the paddle attachment. Blend until just well incorporated. Do not over-mix!
- Remove dough from mixing bowl and form portion-sized patties, wrapping each in plastic-wrap and refrigerate or freeze until needed. Be sure to let the dough come back to room temperature before rolling-out for pies.
Note: You need 1 oz. of dough for every one-inch diameter of your pie pan. In other words, for a 9” pie pan, you will need 9 oz. of dough