Sandy, this is definitely a tried-and-true process that I've heard many older ladies refer to. The flour/fat ratio is very close to what I typically use, though I use less water. I admit I could never roll a crust thin enough to get 9 single crusts (four doubles and a single) from 5 cups of flour; my crusts take about 1 1/4 cups of flour each. Sounds like you've got a recipe and method you love, so stick with it! PJH

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