by Bud Royer

Bruce and I had the privilege of dining at Royer’s Round Top Cafe where we feasted on gigantic chile popper appetizers, grilled quail, steak, roasted pork and homestyle mashed potatoes. Just when we thought we could not eat another bite, Bud and his family served us generous portions of pecan, apple and chocolate pies. You can order their delectable pies via mail order, at www.royersroundtopcafe, but Bud is sharing his “secret” pie crust recipe so you can also make your own. The recipe is enough to make 3 single 10″ crusts. And best of all, Bud says “Making the crusts only takes about 10 minutes. Life is too short! Eat Mo’ Pie.”

1/4 tsp. salt
1/2 cup water
5 cups white flour
2 cups minus 3 tablespoons vegetable shortening

Dissolve the salt in the water and set aside. Cut the vegetable shortening into the flour and work the mixture thoroughly until it is crumbly. Add the salt water to the mixture and continue to work the dough until the water is absorbed. Add several tablespoons flour and continue to work the dough until it pulls cleanly away from your hands. Ball the dough up into three balls and put them in plastic baggies and freeze’m til’ you need them. To use the dough, set it out on the counter to thaw for 3-4 hours or set in your refrigerator overnight. The dough is rolled out the easiest when it is chilled.  Enjoy!