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.

Advertisement

Ingredients

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

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

198.6 calories; 2.4 g protein; 17.9 g carbohydrates; 0 mg cholesterol; 146.3 mg sodium. Full Nutrition

Reviews (771)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/22/2007
fantastic pie crust! not too greasy, very easy to work with and very, very flaky. one quick note from past experiences, add the ice water one tablespoon at a time and toss with a fork after each addition. Read More
(469)

Most helpful critical review

Rating: 3 stars
09/28/2011
This was too greasy and almost TOO tender for me - the crust was falling apart in the finished product! I will use 1/3 cup shortening next time and up the water by a couple of Tbsp. Read More
(11)
1062 Ratings
  • 5 star values: 883
  • 4 star values: 129
  • 3 star values: 27
  • 2 star values: 8
  • 1 star values: 15
Rating: 5 stars
01/21/2007
fantastic pie crust! not too greasy, very easy to work with and very, very flaky. one quick note from past experiences, add the ice water one tablespoon at a time and toss with a fork after each addition. Read More
(469)
Rating: 5 stars
01/30/2008
I have now used this recipe in the following recipes: Apple Pie by Grandma Ople (from this website), Perfect Pumpkin Pie (from this website), a broccoli quiche (my mom's recipe), and a spinach and mushroom quiche (also my mom's recipe). This pie crust has been perfect every time, and makes whatever dish it is in a hundred times better. I have adopted this recipe as my everything pie crust recipe. Read More
(327)
Rating: 4 stars
07/30/2003
Good also if you substitute shortening with butter or margarin. Read More
(306)
Advertisement
Rating: 5 stars
11/20/2007
Very good! I added a couple tsp. of white sugar to give it a little extra sweetness. They say the sugar makes the dough stickier and harder to work with and to add confectioners sugar instead, but it seemed to work out fine for me. I used tips from this site and froze the shortening (use butter flavored...great taste!) before cutting it into the flour (it doesn't freeze, it just gets very cold) and I used ICE water. I then refrigerated for 30 minutes prior to rolling out. After I rolled it and placed it in the pan, I refrigerated another 30 minutes before putting my filling in (pumpkin..YUM!). This resulted in a good tasting, flaky crust. Read More
(240)
Rating: 5 stars
04/08/2007
A great pie crust! I use 1/4 c. shortening and 1/4 c. butter. I also use ice water, one tablespoon at a time. For a no-bake pie (such as my favorite, fresh strawberry), bake at 400 degrees for about 10 minutes. For a pie which isn't as sweet, I would also add about 1 tablespoon of sugar to the flour. Read More
(184)
Rating: 5 stars
11/27/2006
This is the first pie crust recipe that I've used where I got consistent results. I didn't do anything special. I didn't refrigerate the fat to get it super cold...none of that. I just followed the recipe word for word and my crust was perfectly flaky. Thanks! Read More
(172)
Advertisement
Rating: 5 stars
04/13/2011
Wonderful crust! Easy to work with and has a delicious taste. I mixed my dough together then threw it in the refrigerator for 30 minutes to allow it to cool. It makes it easier to roll out and keeps it from shrinking when you're trying to make it into a pie shape. This will be my usual pie recipe from now on. Oh, and in case it wasn't clear for you either (maybe it's just me) this makes dough for 1 pie, but not a double crust. If you need a top for apple pie, etc., make a double batch. Read More
(157)
Rating: 5 stars
11/26/2006
Incredible. The only thing I changed is I used unsalted butter instead of shortening. Was a breeze and was so good. Read More
(65)
Rating: 5 stars
03/27/2007
Use iced water to make a better pie crust! I also put it into the fridge for 30 mins after making it to make the pastry easier to work with. Read More
(57)
Rating: 3 stars
09/28/2011
This was too greasy and almost TOO tender for me - the crust was falling apart in the finished product! I will use 1/3 cup shortening next time and up the water by a couple of Tbsp. Read More
(11)