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Mom's Double Pie Crust

Mom's Double Pie Crust

  • Prep

    15 m
  • Ready In

    15 m
CRIBB0322

CRIBB0322

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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.
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Reviews

Lela
8

Lela

2/8/2014

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 minutes. I sprinkled a small amount of flour on waxed paper, then rolled the dough between two pieces of waxed paper. Easy Peasy!

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