Rating: 4 stars 4
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.

Recipe Summary

Servings:
16
Yield:
2 pie crusts
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Ingredients

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

Directions

Instructions Checklist
  • 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

344 calories; protein 3.2g; carbohydrates 23.8g; fat 25.9g; cholesterol 14.3mg; sodium 0.8mg. Full Nutrition
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