- Place flour in a bowl with the sugar and salt. Cut the butter and shortening into pieces, and cut into the flour until crumbly. Mix in vanilla. Add just enough water to form a ball: it should not be sticky. Knead quickly into a smooth ball. Wrap in plastic wrap, and chill for 1 hour.
- When ready to make pie, roll dough out as you would any crust. Do not let sit out, or handle excessively allowing to soften. Easiest to work with if firm.
Per Serving: 286 calories; 18.2 27 3.3 31 293 Full nutrition
ReviewsRead all reviews 19
I've been making pie crusts for many years now and this is the best ever. It was tender and flaky as a pie crust should be, without being completely tasteless like other recipes I've tried. I ...
I made some modifications to the recipe as I doubled it. Instead of white sugar I used brown sugar. I used margarine and eliminated the need to add salt. Everyone indicated that there was too...
This is a really good pastry recipe, quick easy and tastes great, not too dry! A great use for it is with Grandma's Lemon Meringue Pie (also on the site).
Great Buttery Crust! I used this for a pie. It takes pretty long to cook the bottom part of the crust & also - you HAVE to blind bake this or it will shrivel up like crazy.....learned that the ...
I really like this pastry pie crust. You need to put what temp. to bake the pastry pie crust. `425 at 15min. Most bakers are beginners and this is not fair to them. Just saying. Do not forget to...
It was easy to make, and easy to roll out; it didn't crack at all! It was just perfect! Very unique crust.
Yummy!!! I used this recipe to make chocolate turnovers and the slightly sweet flavor was the perfect compliment to the chocolate. They were a huge hit.