Pie Crust IV

575 Reviews 53 Pics
  • Prep

    10 m
  • Ready In

    10 m
Jan Bittner
Recipe by  Jan Bittner

“My grandmother supported her family during the Depression by baking. This is her recipe for pie crust. I use this often as I am a pie baker. The trick to good pie crust is to be gentle and treat it very lightly.”

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Ingredients

Adjust Servings

Original recipe yields 1 pie crust

Directions

  1. Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
  2. Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.

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Reviews (575)

Rate This Recipe
TTROELL
387

TTROELL

fantastic pie crust! not too greasy, very easy to work with and very, very flaky. one quick note from past experiences, add the ice water one tablespoon at a time and toss with a fork after each addition.

Nikki
269

Nikki

I have now used this recipe in the following recipes: Apple Pie by Grandma Ople (from this website), Perfect Pumpkin Pie (from this website), a broccoli quiche (my mom's recipe), and a spinach and mushroom quiche (also my mom's recipe). This pie crust has been perfect every time, and makes whatever dish it is in a hundred times better. I have adopted this recipe as my everything pie crust recipe.

Manuela
254

Manuela

Good also if you substitute shortening with butter or margarin.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 199 cal
  • 10%
  • Fat
  • 13 g
  • 20%
  • Carbs
  • 17.9 g
  • 6%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 146 mg
  • 6%

Based on a 2,000 calorie diet

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Basic Flaky Pie Crust

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