“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.” - by Jan Bittner
Ingredients
Adjust Servings
Original recipe yields 1 pie crust
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 199 cal
- 10%
- Fat
- 13 g
- 20%
- Carbs
- 17.9 g
- 6%
Based on a 2,000 calorie diet
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Reviews (555)
Rate This Recipe
"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 addi..." See moretion."
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 mus..." See morehroom 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."
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