Pie Crust IV

4.8
(1,089)

My grandmother supported her family during the Depression by baking. This is her recipe for pie crust. I use this often as I am a pie baker. The trick to good pie crust is to be gentle and treat it very lightly.

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Prep Time:
10 mins
Total Time:
10 mins
Servings:
8
Yield:
1 pie crust

Ingredients

  • ½ cup vegetable shortening

  • 1 ½ cups all-purpose flour

  • ½ teaspoon salt

  • ½ cup cold water

Directions

  1. Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.

  2. Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.

Cook's Note

For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inch larger than rim. Tuck top crust under bottom along rim. Seal with floured fork.

Nutrition Facts (per serving)

199 Calories
13g Fat
18g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 199
% Daily Value *
Total Fat 13g 17%
Saturated Fat 3g 16%
Sodium 146mg 6%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 2g
Calcium 4mg 0%
Iron 1mg 6%
Potassium 25mg 1%

* 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.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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