She is able to make pie crusts from scratch using 4 cups of all-purpose flour, 3/4 cup ice water, 1-1/2 cups Crisco, and 1-1/2 teaspoons salt.
She says it is important to use ice water and not tepid or warm water for the crust to keep the crust flaky. She mixes the ingredients together by cutting in the Crisco in small pieces until each one is coated in flour. She then slowly adds ice water to the mixture until it is pliable and can be rolled in a ball. When she rolls out the crust, she makes it about ⅛-inch thick and big enough to set in her pie pan. When she lays the crust in the pie pan, she spreads a bit of flour over it to keep it from turning too brown while baking.
Dorothy is a big fan of Winesap or Red Jonathan apples in her pie, but she says they are difficult to find unless you go to an orchard. “I find them in the fall and then store them,” she says. Dorothy has used Granny Smith and Gala when she’s been unable to find the others.
She mixes the ingredients together and puts them in the bottom crust. The second crust is set on top. Sometimes she cuts the second crust in strips and forms a lattice pattern on top of the apple mixture. The hard part is the waiting.
Bake at 350 degrees for 45 minutes.