-
-
My review
Pie Crust IV
Jan Bittner
"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."
Added to shopping list.
Go to shopping list.
Ingredients
10 m servings 199 calsOriginal recipe yields 8 servings (1 pie crust)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Ready In
- 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.
- 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.
Footnotes
- 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.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 199 calories; 13 g fat; 17.9 g carbohydrates; 2.4 g protein; 0 mg cholesterol; 146 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 670913 Ratings
-
-
-
-
-
Most helpful positive review
1/21/2007
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 eac...
Most helpful critical review
9/28/2011
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.
Most helpful
Most positive
Least positive
Newest
1/21/2007
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 eac...
11/14/2007
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 a...
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, b...
4/8/2007
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...
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 follow...
2/25/2010
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 k...
11/26/2006
Incredible. The only thing I changed is I used unsalted butter instead of shortening. Was a breeze and was so good.
3/27/2007
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.