I’ll have to look it up - I like Peg Bracken very much. She slims down the recipes more than Ina Garten does.
My go to recipe for pie: 1 1/2 cups of flour, 1 teaspoon of salt, 1 stick of butter, very cold, diced. Blitz it and then add ice water till it comes together. Stick in refrigerator for an hour or freeze until used. Makes only one disk, you can double it or just make a second one after cleaning the mixer. Crust is in the fridge, apples are in a bag under the door.
I’m trying to make turkey gravy this year. I found lots of turkey parts down here (could never find them in my old home) and so will roast them for the fat today.
I’m making an apple pie this year for dessert.
Did you ever try replacing the water with cold vodka? America’s Test Kitchen or Alton Brown or somebody whose recipes are good states that your pie crust will be lovely and flaky ceteris paribus (cutting in fat rather than overmixing, etc.). I was going to try it once but I drank the little bottle of vodka. Rats!
P.S. Your recipe is Peg Bracken’s. Her recipe is half as much shortening as flour, salt to taste, half as much iced water as shortening. You can add flour during the rolling process and handle it as much as you like and it still comes out tender. Maybe not as flaky as the 1960’s Crisco recipe, but incredibly easy. If you get a hole in it, you can patch and reroll. I roll it out on a flexible cutting board covered with plastic wrap, a wet paper towel underneath the board to prevent sliding. You put a pie baking dish on top of it and flip it over. Ridiculously easy. I don’t know of anyone who eats pie for the crust. We want pie filling and we want it now!