“This is the only pie crust I ever make. Of course, it's my mom's and it's fail proof. So easy and sooooo flaky!”
READY IN:
25mins
YIELD:
1-2 pies
UNITS:
US

Ingredients Nutrition

  • DOUBLE CRUST FOR 9 INCH PIE DISH
  • 2 14 cups flour
  • 1 teaspoon salt
  • 34 cup Crisco
  • 5 tablespoons cold water
  • SINGLE CRUST FOR 10 INCH PIE DISH
  • 1 13 cups flour
  • 12 teaspoon salt
  • 12 cup Crisco
  • 2 -3 tablespoons cold water

Directions

  1. In a food processor, mix flour, salt and crisco.
  2. Pulse until crisco is cut into small pieces.
  3. Add 1 tbs cold water at a time.
  4. Pulse after each tbs.
  5. Pulse until dough forms into a ball.
  6. It is ok to stop before it becomes a ball.
  7. Take out and roll dough to fit your pie dish.
  8. If you are making the double crust for a 9" pie, cut the ball of dough in half and roll out accordingly.
  9. Set aside the top crust.
  10. Place crust in the pie dish, poke holes in the bottom and sides of crust with a fork and bake at 400 degrees for 8 to 10 minutes or until lightly browned.
  11. If making a pie with the top crust, don't cook your bottom crust. Place it in your pie dish, fill with your favorite filling, place the uncooked crust on top and bake until crust is lightly browned.

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