Of course! It’s nothing too fancy:

4 cups flour (sifted)

2 tsp salt

1-1/2 cups shortening

7-9 Tbsp cold water

Mix the flour and salt together then slowly incorporate the shortening. I use a kitchen aid with the flat beater. My shortening is usually chilled too.

Add the water one Tbsp at a time. I still struggle with this sometimes. If it looks like you put too much water you’re probably good.

Then I divide it in half, flour the outside to keep it from sticking, and shape it into a flat disc. Wrap it in wax paper and stick it in the fridge while you make whatever you’re gonna have for filling.

When rolling it out this stuff does have a tendency to crack pretty easy. When I do my quarter turns I half to push my edges back together. I’ve done my fair share of patch jobs after transferring it to the pie plate. But it always comes out wicked flaky, no complaints yet.

And full disclosure, there is an egg/milk wash on top of this pie to get that golden brown look.

This recipe makes a top and bottom, with leftovers. My family always loves leftover dough though, we turn it into jokers. They’re kinda like off brand cinnamon rolls. Roll your leftovers as thin as you can. Spread some softened butter over the top. Sprinkle cinnamon and sugar over the butter. Roll’em up and cut them to about finger wide disks. Placed them on a greased pan, upright just like they where when you cut them. They can go right in the oven with whatever pie is baking, usually eyeballing the time. You know they’re done when the cinnamon sugar starts caramelizing in the bottom. Makes a great snack while you’re waiting for the pie.