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Rating: 4.47 stars
47 Ratings
  • 5 star values: 32
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1

Make sure the lid is on tight before starting to shake! This recipe saves on cleaning utensils and hands.

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Recipe Summary

Servings:
8
Yield:
1 recipe for a double crust
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place flour, shortening, salt, baking powder, and water in a 2 quart bowl with a form fitting lid. Place lid on securely. Shake for 45 seconds, or until it sounds mixed. Turn bowl on its side, and shake up and down for 15 seconds to form a ball. Open bowl, and scrape dough out. Form into two balls. Chill while preparing filling. Roll out and use as directed in your favorite recipe.

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Nutrition Facts

284 calories; protein 3.2g; carbohydrates 23.9g; fat 19.5g; sodium 249.4mg. Full Nutrition
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Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/15/2003
Great easy recipe - especially for a novice pie maker!! Mine too though ended up being very crumbly in the bowl - no ball shape here. I fixed that though by scraping all the crumbles into a ziploc bag and then forming it into a ball -- super results and little mess that way too. Put the Ziploc in the freezer for about an hour and then rolled it out b/t sheets of wax paper like I remember Mom doing........makes the transfer to the Pie pan easy too. Lots of little tips here - but I am an "ease" baker!! Read More
(35)

Most helpful critical review

Rating: 3 stars
04/20/2003
Okay maybe since this is my first homemade pie crust I did something wrong judging from all the good reviews. But I shook and I shook and it was still super-crumbly and I had to form a ball with my hands. I refrigerated it while I made my filling but it was still too crumbly to roll. So I formed it into the pan with my hands. I was surprised that once it was baked the pie crust was very yummy. It had a buttery-flavor because I used butter flavored Crisco. Maybe I will give this one another chance. Read More
(12)
47 Ratings
  • 5 star values: 32
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
04/15/2003
Great easy recipe - especially for a novice pie maker!! Mine too though ended up being very crumbly in the bowl - no ball shape here. I fixed that though by scraping all the crumbles into a ziploc bag and then forming it into a ball -- super results and little mess that way too. Put the Ziploc in the freezer for about an hour and then rolled it out b/t sheets of wax paper like I remember Mom doing........makes the transfer to the Pie pan easy too. Lots of little tips here - but I am an "ease" baker!! Read More
(35)
Rating: 5 stars
09/28/2008
I've used this recipe three times now the first time I had no experience making pie crusts whatsoever. This recipe is GREAT!!! After the crust is cooked it is so crumbly it seems to just melt in your mouth! I used this recipe with Grandma Ople's Apple Pie that's also on this website and it is an amazing combination! Although at first I too had problems with the crust being too crumbly but I found out that all you have to do is mix in the Crisco (I use butter flavored Crisco as well) a bit and then shake shake SHAKE! If you don't shake it long or fast enough for whatever reason it won't turn out how it's supposed to. I actually get quite a workout when I shake mine. _ Read More
(16)
Rating: 5 stars
03/15/2003
Flaky and delicious! I used stick butter shortening...and after the shaking ended up with about 15 varying sizes of shortening balls. I suppose I needed to keep the shortening in one clump rather than cut it up...I'll try it next time. I still had to use my hands to bring it all together but that wasn't a problem...it was easy to make easy to work with and tasted wonderful! I used it with "Apple Pie by Grandma Ople" from this site and it was great! Thanks! Read More
(15)
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Rating: 3 stars
04/20/2003
Okay maybe since this is my first homemade pie crust I did something wrong judging from all the good reviews. But I shook and I shook and it was still super-crumbly and I had to form a ball with my hands. I refrigerated it while I made my filling but it was still too crumbly to roll. So I formed it into the pan with my hands. I was surprised that once it was baked the pie crust was very yummy. It had a buttery-flavor because I used butter flavored Crisco. Maybe I will give this one another chance. Read More
(12)
Rating: 5 stars
10/15/2004
i used this mixing method with my favorite old crust recipe was easy and great! i always hated to mix piecrust before... some who have had problems with it might try adding a BIT of water to help form balls. Read More
(12)
Rating: 5 stars
09/21/2011
GREAT crust my husband loves it!! I used it with Grandma Opals apple pie from this site and he kept saying how it was the best pie he has ever had!! I am making again tonight for my chicken pot pies. Thank you so much! Read More
(7)
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Rating: 5 stars
11/23/2011
This pie crust was very easy to make. I did not shake it like recipe stated because of all the other reviews i read about it not forming into a ball. I instead mixed it with my hands and did not have the problem. I put it in the freezer for maybe 20 minutes while mixing the glaze for my pie. I rolled it out for the latice cover to my apple pie. It turned out excellently!!!! Read More
(6)
Rating: 5 stars
12/02/2002
I was very nervous about trying this. I have only made one other pie crust and it was diasterous! This recipe was very easy and made a wonderful flaky crust! I did not separate it into two balls. I made a thick crust and it turned out beautiful! Read More
(6)
Rating: 5 stars
10/16/2011
Use a larger sized Glad or Ziploc or Tupperware container instead of a bowl. If it isn't in one big ball you need to shake more!!:) Read More
(5)