A sweet shortbread-type pie crust. Goes well with fruit pies.

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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 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.

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  • 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.

Nutrition Facts

285.7 calories; 3.3 g protein; 27 g carbohydrates; 30.5 mg cholesterol; 293.2 mg sodium. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/06/2003
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 needed to use quite a bit more water than was called for though and I increased the amount of butter instead of using shortening. I'm deleting all my other pie crust recipes today. Read More
(27)
27 Ratings
  • 5 star values: 21
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/06/2003
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 needed to use quite a bit more water than was called for though and I increased the amount of butter instead of using shortening. I'm deleting all my other pie crust recipes today. Read More
(27)
Rating: 5 stars
06/06/2003
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 needed to use quite a bit more water than was called for though and I increased the amount of butter instead of using shortening. I'm deleting all my other pie crust recipes today. Read More
(27)
Rating: 5 stars
12/14/2004
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 much liquid. I used 5 tablespoons of water to 2 beaten eggs. My crust was delicious flaky and now is going to be the one I use for my pies and tarts from now on. Thank you for sharing your recipe. Read More
(20)
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Rating: 5 stars
11/01/2006
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). Read More
(20)
Rating: 5 stars
04/28/2011
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 hard way haha. No need for baking spray on your pan there is tons of butter in here that will stop this crust from sticking. Read More
(11)
Rating: 5 stars
05/07/2013
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 chill. I put this in my freezer for spur of the moment ideals. Personal Chef Tena Read More
(10)
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Rating: 5 stars
11/10/2010
delete shortning and use amount of butter Read More
(9)
Rating: 5 stars
06/06/2003
It was easy to make and easy to roll out; it didn't crack at all! It was just perfect! Very unique crust. Read More
(8)
Rating: 5 stars
03/27/2005
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. Read More
(7)
Rating: 4 stars
12/27/2002
I made this recipe with a lemon meringue pie and the result was quite nice. The flavour was great however I found it was a little too hard. I noticed a few guests had problems cutting into it with their spoons. Maybe next time I wouldn't refrigerate it for so long. Even so this was a great recipe. Read More
(6)