*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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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!!!
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.
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.
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!
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
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