Mom's Pie Crust

Mom's Pie Crust

199

"The very first thing I learned how to cook! This freezes beautifully; no well-equipped home is without a ball of pie dough in the freezer! Guaranteed to roll!"

Ingredients

{{adjustedServings}} servings 196 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Combine flour and sugar into the bowl of an electric mixer. Cut butter into tablespoon pieces; add it to the flour and butter. Use the paddle beater to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender.
  2. With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
  3. Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.

Footnotes

  • Cook's Note:
  • Replace 1/2 cup unsalted butter with 1/2 cup shortening or 1 cup cold unsalted margarine, if desired.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

199
  1. 281 Ratings

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I used regular salted butter and it turned out great! Used my food processer to combine all ingredients.

I admit to using shortening. I thought I had butter. I didn't. I forgot the sugar too! But it was a great mistake! This crust was so tender. I filled it with a no bake pumpkin pie from this sigh...

I used this recipe because I was out of shortning. The dough was so easy to work with!!! Great recipe!!!