Grandma's Secret Pie Crust

I read all 100 plus reviews and the main thing I came up with was that chilling the dough for an hour helps. I also used a food processor to cut in the butter which I used instead of shortening....

The most delicious, light, flaky pastry I have ever made for my pies - and that's saying something! I made it with butter, as usual, and YUM! For the flakiest pastry, stop cutting in the short...

This is the REAL thing-I should know I've been making pies for almost 40 years. I use a food processor for 'cutting' the shortening in-then mix in the liquid by hand-you have better control tha...

I confess... For years I have bought the frozed pie crusts at the stores because of a few fail attempts. If it had a top crust, I didn't make it. And I love to bake and love a challenge, so why ...

If you have ever had trouble with pie crust this recipe is for you! I used butter flavored Crisco and had no trouble at all. I chilled the dough and rolled it between two pieced of wax paper an...

While I do love lard or butter in pie crusts, I used none of either. After all, I chose a shortening pie crust recipe and thought it only fair to the recipe and its submitter to prepare it as wr...

This is THE recipe for pie crust!!!! I have made this dozens of times since finding it and each time I get PERFECT pie crust!!! For those who are having trouble with this recipe: Measure careful...

I have had wonderful results with this recipe. Over the last few months I have made a couple of additions though. Add about 2 tablespoons of sugar and 1 tsp of cinnamon to the flour along with ...

I use lard (1 cup only) and make sure it is well chilled before using....I use my food processor and it comes together in a perfect ball which I can use right away....the trick to this crust is ...