“A sweet shortbread type pie crust. Goes well with fruit pies.” - by Nori Salisbury
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch pie crust
Directions
- Place flour in a bowl with the sugar and salt. Cut the butter and shortening into pieces, and cut into the flour until crumbly. Mix in vanilla. Add just enough water to form a ball: it should not be sticky. Knead quickly into a smooth ball. Wrap in plastic wrap, and chill for 1 hour.
- When ready to make pie, roll dough out as you would any crust. Do not let sit out, or handle excessively allowing to soften. Easiest to work with if firm.
Nutrition
Amount Per Serving (8 total)
- Calories
- 286 cal
- 14%
- Fat
- 18.2 g
- 28%
- Carbs
- 27 g
- 9%
Based on a 2,000 calorie diet
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Reviews (17)
Rate This Recipe
"I've been making pie crusts for many years now and this is the best ever. It was tender and flaky as a pie crust should be, without being completely tasteless like other recipes I've tried. I needed..." See more to use quite a bit more water than was called for, though, and I increased the amount of butter instead of using shortening. I'm deleting all my other pie crust recipes today."
Charlotte
"I made some modifications to the recipe as I doubled it. Instead of white sugar I used brown sugar. I used margarine and eliminated the need to add salt. Everyone indicated that there was too much ..." See moreliquid. I used 5 tablespoons of water to 2 beaten eggs. My crust was delicious, flaky and now is going to be the one I use for my pies and tarts from now on. Thank you for sharing your recipe."
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