Mom's Double Pie Crust

Mom's Double Pie Crust

CRIBB0322 0

"My mom has been baking pies with this crust for over 30 years. Very simple and flaky."


15 m servings 269 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 291 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Combine flour and salt in a large bowl. Cut shortening into flour mixture until mixture resembles coarse crumbs. Add orange juice a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. When you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic and refrigerate before rolling.



Excellent! If a pie crust is still flaky the next day, then I consider it a great pie crust. I did use lard since family members are allergic to soy based shortenings. I chilled the dough for 10...

Loves it! Tried making other types of crust bit this one beats all! Instead of orange juice I used Sunny D "smooth" gave a really great zest! Used for a pumpkin pie and it stays flaky! Loved.

It was amazing. I used coconut oil instead of shortening I also used fresh squeezed orange juice. I used about 3 tblsp of the OJ. I then used a tbslp of butter on top layer and sprinkled sugar o...

Delicious! Thank you for this recipe! I used butter, not shortening, so I didn't need as much orange juice. Great recipe! Will use it again!

I made this today for an apple pie. Maybe it was just me, but I had to add water as it was too dry when I tried to roll it out. If I made it again I'd make 1.5x the recipe so it wasn't as thin.