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My review
Mom's Pie Crust
Debra Shapiro
"The very first thing I learned how to cook! This freezes beautifully; no well-equipped home is without a ball of pie dough in the freezer! Guaranteed to roll!"
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Ingredients
servings 196Original recipe yields 16 servings (2 pie crusts)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine flour and sugar into the bowl of an electric mixer. Cut butter into tablespoon pieces; add it to the flour and butter. Use the paddle beater to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender.
- With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
- Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.
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Footnotes
- Cook's Note:
- Replace 1/2 cup unsalted butter with 1/2 cup shortening or 1 cup cold unsalted margarine, if desired.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 240336 Ratings
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Most helpful positive review
11/1/2008
I admit to using shortening. I thought I had butter. I didn't. I forgot the sugar too! But it was a great mistake! This crust was so tender. I filled it with a no bake pumpkin pie from this sigh...
Most helpful critical review
11/23/2011
This is a good starting recipe, but the amount of ice water is not accurate. Also, to make flaky crust you must not touch the dough with your hands. I have found that if you keep from touching...
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11/1/2008
I admit to using shortening. I thought I had butter. I didn't. I forgot the sugar too! But it was a great mistake! This crust was so tender. I filled it with a no bake pumpkin pie from this sigh...
1/2/2004
I used regular salted butter and it turned out great! Used my food processer to combine all ingredients.
6/4/2002
I used this recipe because I was out of shortning. The dough was so easy to work with!!! Great recipe!!!
11/29/2005
This is a nice and simple crust. I used it to make French Silk Chocolate Pie (link below) and Creamy Pumpkin Pie. It was enough for a deep dish 9" pie and a regular 9.5" pyrex pie dish! Make ...
11/23/2011
This is a good starting recipe, but the amount of ice water is not accurate. Also, to make flaky crust you must not touch the dough with your hands. I have found that if you keep from touching...
10/16/2003
Great pie crust! I did have to use a bit more water than the recipe called for in order to form the dough in a ball. Otherwise great recipe!! Will use again and again.
5/22/2011
This recipe finally enabled me to make the flakiest pie crust ever! I put the butter in the freezer for an hour before starting, and I also put an ice cube in the water. I sprinkled a teaspoon...
8/20/2006
This is a simple pie crust that I've made several times and that has always worked well for me. I've used it for pumpkin pies, apples pies and apple dumplings. Thanks for sharing this recipe!
3/19/2003
I had tried many other recipes and none had worked until I tried this one!