This pie crust is amazing! It makes the pie, with this crust you wont even need ice cream to eat with the pie!

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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
16
Yield:
2 pie crusts
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together the cake flour, all-purpose flour, baking powder, salt, white sugar, and brown sugar. Cut in the shortening by pinching between your fingers or using a pastry blender, until the mixture has lumps no larger than peas. In a separate bowl, whisk together the egg, water, vanilla, and almond extract.

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  • Pour the wet ingredients into the dry, and mix until the dough comes together. Divide the dough into halves, pat into a ball, and flatten slightly. Wrap each one in plastic wrap. Refrigerate for at least 4 hours, or overnight before rolling out to make a crust.

Nutrition Facts

225 calories; protein 1.9g 4% DV; carbohydrates 16.9g 6% DV; fat 16.5g 25% DV; cholesterol 11.6mg 4% DV; sodium 211.3mg 9% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/19/2006
This was good but I might use less shortening next time. I have never seen a recipe with 1/8 cup of baking powder before and I used only 1/8 tsp. It seemed to work. I also wonder if the 'cup' referred to for the flour is a proper dry measure cup or a liquid measure cup like a Pyrex one. It makes a difference and may be why the 1 1/4 cup shortening seemed like too much. Read More
(9)

Most helpful critical review

Rating: 3 stars
03/14/2015
The dough was a snap to bring together but I feel the amounts were off. I think it needs approx. 1/2 cup extra flour to keep it from sticking to everything in sight. I also used only 1 cup shortening. Delicious results however! Used it to make Shelly Hospitality's Blueberry Handpies. Read More
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/18/2006
This was good but I might use less shortening next time. I have never seen a recipe with 1/8 cup of baking powder before and I used only 1/8 tsp. It seemed to work. I also wonder if the 'cup' referred to for the flour is a proper dry measure cup or a liquid measure cup like a Pyrex one. It makes a difference and may be why the 1 1/4 cup shortening seemed like too much. Read More
(9)
Rating: 5 stars
09/29/2006
used this recipe with the sour cream Apple pie to rave reviews! It was delicious altho agree with previous reviewer I added alot more flour...perhaps the msmts can be reviewed? Read More
(6)
Rating: 4 stars
09/26/2007
By proportions of other crusts I have made the flour should total 3 cups. Read More
(5)
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Rating: 3 stars
03/14/2015
The dough was a snap to bring together but I feel the amounts were off. I think it needs approx. 1/2 cup extra flour to keep it from sticking to everything in sight. I also used only 1 cup shortening. Delicious results however! Used it to make Shelly Hospitality's Blueberry Handpies. Read More