English Pie Crusts

Rating: 4.08 stars
12 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

This is the EASIEST way to make a quick two-crust pie crust! Forget measurements and pastry blenders! Whatever amount of flour you need, you then take HALF that amount for your lard and margarine. Motto "Half as much fat as flour." Do as the English do and use half lard and half margarine for the shortening.

By Zoe
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Cut the shortening into cubes, and toss into flour. Take your hands and crumble it up into a fine, pebbly, grainy sort of dough.

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  • Add water, enough to make a soft dough. Form into a ball, and chill for about an hour.

  • When chilled, knead it a couple of times on a floured surface. Roll it out, and proceed to fill with your choice of pie fillings.

Nutrition Facts

Per Serving:
344.4 calories; 3.2 g protein; 23.8 g carbohydrates; 14.3 mg cholesterol; 0.8 mg sodium. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

MEOWSIES29
Rating: 4 stars
12/05/2005
I used half lard & half butter - it came out flaky tender and yummy. It was a little difficult to work with but I think that is my peoblem with pie crust in general and not necessarily the recipe. I would definately make it again!!! Read More
Helpful
(5)

Most helpful critical review

JACKIE_GANDLER72
Rating: 1 stars
12/21/2003
dough was hard to knead. fell apart whenever touched. and was impossible to get thin enough for pie. i definitely will not be going through that again! Read More
Helpful
(18)
12 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
MEOWSIES29
Rating: 4 stars
12/05/2005
I used half lard & half butter - it came out flaky tender and yummy. It was a little difficult to work with but I think that is my peoblem with pie crust in general and not necessarily the recipe. I would definately make it again!!! Read More
Helpful
(5)
JACKIE_GANDLER72
Rating: 1 stars
12/21/2003
dough was hard to knead. fell apart whenever touched. and was impossible to get thin enough for pie. i definitely will not be going through that again! Read More
Helpful
(18)
MEOWSIES29
Rating: 4 stars
12/05/2005
I used half lard & half butter - it came out flaky tender and yummy. It was a little difficult to work with but I think that is my peoblem with pie crust in general and not necessarily the recipe. I would definately make it again!!! Read More
Helpful
(5)
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GrandmaJB
Rating: 5 stars
10/07/2005
I have made my pie crust this way for years except my formula was also half as much water as shortening. If it's too "wet" you can always add a little more flour. Too dry add more water. I also add just a pinch of salt mixed in with the flour. Have always gotten compliments for my pie crusts. Grandma used to use lard but I've always just used white shortening. Also I never chill it. Read More
Helpful
(5)
MACKIEMO
Rating: 5 stars
12/21/2009
This has always been my "Idiot Proof" pie crust recipe that I originally got out of a Peg Bracken book and also from a magazine where it was called Grama Rose's pie crust. My version has always been 1/2 as much water as lard/shortening/butter combo and 1/2 as much lard/shortening/butter combo as flour. Could it be any easier? Easy to roll out and can be chilled or frozen. Used and approved by Sue in Kanada. Read More
Helpful
(3)
toomanycooks
Rating: 4 stars
12/19/2011
A bit of salt will help it brown. About a teaspoon should be right. Read More
Helpful
(3)
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NANCYROWINA
Rating: 5 stars
04/22/2005
Really good makes nice pastry. Read More
Helpful
(3)
pomplemousse
Rating: 5 stars
03/23/2012
I was in a hurry when I made this and I halved it. I also did not pay attention to the directions and in my infinite wisdom decided to put it in the food processor. My suggestion would be to not do those things. I ended up adding flour bc I messed it up so much which ended up with a really flaky and floury crust I could only press into my quiche pan. It worked okay and no one but me knew I messed it up but take note and try not to do what I did. I'm definitely not marking this recipe down for my mistakes but I'll try it again--as directed--to see what I think then. Thanks for the recipe! Read More
Helpful
(2)
cooking4styles
Rating: 5 stars
10/20/2008
This is the same recipe that my grandma has been using for years. Good tip -chilling the dough makes it a lot easier to work with but you can roll it right away if you like. Read More
Helpful
(2)
Deb Sanger
Rating: 1 stars
01/14/2011
i was going to reserve judgement until after i ate this but this was the worst pie crust mess i ever had...and that was without adding the water. way too much shortening. i had to add at least another cup of flour and then doctor it up so ended up with twice as much (hopefully salvageable) pie crust than i needed Read More
Helpful
(1)
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