Rating: 4.5 stars 4.7
1088 Ratings
  • 5 star values: 905
  • 4 star values: 131
  • 3 star values: 28
  • 2 star values: 8
  • 1 star values: 16

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.

Recipe Summary

10 mins
10 mins
1 pie crust


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


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.

  • 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

199 calories; protein 2.4g; carbohydrates 17.9g; fat 13g; sodium 146.3mg. Full Nutrition