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My review
Grandma's Secret Pie Crust
Felicia Bass
"The secret's out! A great basic pie crust recipe."
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Ingredients
servings 231Original recipe yields 16 servings (2 crusts)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In large bowl mix flour and salt. Cut in shortening with two butter knifes.
- In separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
- Roll out dough, and fit into two 9 inch pie pans.
- Bake at 425 degrees F (220 degrees C) for 12 minutes.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 262319 Ratings
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Most helpful positive review
12/11/2005
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....
Most helpful critical review
1/14/2010
I am not sure what I did wrong with this recipe, but it didn't come out very good at all! I followed it exactly as written, except that I substituted half of the shortening with butter. I also n...
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12/11/2005
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....
11/4/2004
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...
4/13/2002
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...
2/9/2008
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 ...
6/27/2010
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...
10/22/2009
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...
1/18/2005
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...
10/4/2002
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 ...
4/26/2006
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 ...