Earthquake Pie Crust

Earthquake Pie Crust

32
Esther Kenagy 23

"Make sure the lid is on tight before starting to shake! This recipe saves on cleaning utensils and hands."

Ingredients

{{adjustedServings}} servings 284 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 249 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Place flour, shortening, salt, baking powder, and water in a 2 quart bowl with a form fitting lid. Place lid on securely. Shake for 45 seconds, or until it sounds mixed. Turn bowl on its side, and shake up and down for 15 seconds to form a ball. Open bowl, and scrape dough out. Form into two balls. Chill while preparing filling. Roll out and use as directed in your favorite recipe.
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Reviews

32
  1. 41 Ratings

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Great, easy recipe - especially for a novice pie maker!! Mine, too, though ended up being very crumbly in the bowl - no ball shape here. I fixed that, though, by scraping all the crumbles in...

Flaky and delicious! I used stick butter shortening...and after the shaking, ended up with about 15 varying sizes of shortening balls. I suppose I needed to keep the shortening in one clump ra...

I've used this recipe three times now, the first time I had no experience making pie crusts whatsoever. This recipe is GREAT!!! After the crust is cooked it is so crumbly it seems to just melt i...