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“My Grandma taught me to make this pie crust, and now that she has Dementia, I pride myself on being "almost" as good as hers! She's almost 95 and I'm 32, so I've got a few years more to get it right ;)”
READY IN:
15mins
YIELD:
2 crusts
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix flour and salt in large bowl.
  2. Cut in shortening until crumbly.
  3. Add about 4 tablespoons of very cold ice water, and gently mix with flat side of spoon. Add in 4 more tbsp, doing same.
  4. If dough is mostly holding together, stop adding water, if still crumbly add 1 tbsp, then 1 more if still not holding. (You do not want a solid ball, it should remain a little crumbly).
  5. If necessary add a little more water to get it to right consistency(hold).
  6. Once it will hold in a ball, cut in half and roll out to about 1/8" thick.
  7. Lay in 9" pie plate as base crust.
  8. NOTES:1) DO NOT HANDLE WITH YOUR HANDS anymore than you need to make the ball and to flip when rolling. 2) the colder the water the better, I run my tap until it is really cold put it in a glass measure cup with a couple ice cubes then set in freezer until I need it. The colder the water and the less you handle it, the flakier the crust!

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