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My review
Best Ever Pie Crust
Jean Haseloh
"You can double or half the recipe without any problem. This is a simple recipe and very tasty! It will be very flaky."
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Ingredients
20 m servings 170Original recipe yields 16 servings (2 pie crusts)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half, and shape into balls. Wrap in plastic, and refrigerate for 4 hours or overnight.
- Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe.
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Footnotes
- Note
- If necessary, use a little less water than called for in recipe.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 8521030 Ratings
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Most helpful positive review
11/24/2005
This is a great recipe because the measurements are very accurate. I used 1/2 cup of butter and 1/2 cup of shortening instead of all shortening and mixed them together and put it in the fridge....
Most helpful critical review
11/26/2007
Since most of the reviews for this pie crust are so positive you will be tempted, as I was, to use this recipe. Before you do, however, I urge you to pay careful attention to not only the one or...
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11/26/2007
Since most of the reviews for this pie crust are so positive you will be tempted, as I was, to use this recipe. Before you do, however, I urge you to pay careful attention to not only the one or...
11/24/2005
This is a great recipe because the measurements are very accurate. I used 1/2 cup of butter and 1/2 cup of shortening instead of all shortening and mixed them together and put it in the fridge....
11/20/2005
EASY WAY: To roll this out easily and perfectly center the dough between two pieces of plastic wrap, then roll it out. When you are finished rolling it out take off the top piece of plastic wra...
5/23/2003
I have baked more than 20 pies over the past year, and consistently get rave reviews about the crust. Of course, I use this recipe, but I add an extra trick. Chill EVERYTHING before beginning...
9/8/2006
I am a seasoned pie crust maker, our usual crust recipe is 3/2/1 Flour/crisco/cold water in that order. It has worked out pretty good for me, but I always have to work in so much flour. Many of...
7/12/2002
Very good pie crust. I didn't have the 4 hours to let the dough chill, so I added an egg and made the the water ice water and it was great!
8/27/2006
I have tried different kinds of pie crusts in my life, looking for the very best one. I was sceptical about this one, because it sounded wayyy too simple, and I had tried one that used the exact...
7/8/2006
I just love this crust and so does everyone else who has tried it! I have used it for pies and chicken pot pie. It's easy to roll out. I have to add a little extra flour usually just to get i...
5/14/2002
This is the perfect pie crust.Over the years I have tried other recipes that cut down on the shortening but haven't been this light and flaky. Also, the less you handle it the flakier it is. I u...