Pie Crust

1-1/2 cups all purpose flour
1/2 teaspoon salt
1 T sugar
½ cup Crisco  (can use half butter - cold) 
4 tablespoons cold water (or less to feel)
Sift flour and salt into a medium-size bowl; cut in shortening with a fork or pastry blender (or your hands) until mixture has a fine-crumbed texture like cornmeal.  (This is the secret for the flaky crust).  Sprinkle water over, a tablespoon at a time; mix lightly with a fork just until pastry holds together and leaves sides of bowl clean.  Roll out, fill and bake, following instructions for your pie recipe.  This makes 1 9-inch crust.  Double for two pies.  
Note: If using salted butter, cut salt to 1/4 teaspoon.  
Can add 1/2 to 1 teaspoon of vanilla to crust in place of part water
For double crust or one deep dish pie plate:
3 cups all purpose flour
1/2 cup Crisco
1/2 cup cold butter (1 stick cut in small slices)
2 tablespoons sugar
6 to 8 Tablespoons cold water
1 teaspoon vanilla (optional)
For prebaked crust recipe - roll out and fill pie plates.  Bake in 350 degree oven until lightly browned (about 30 minutes).  May need to cover with foil to prevent getting too brown.

References (2)

References allow you to track sources for this article, as well as articles that were written in response to this article.
  • Response
    Response: ringcentral
  • Response
    Actually relished this blog write-up. Considerably thank you again. Maintain creating.

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>