Pie Crust

Name: Pie Crust
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1-2 pies
Ingredients: 2 1/4 cups flour; 1 teaspoon salt; 3/4 cup Crisco; 5 tablespoons cold water; 1 1/3 cups flour; 1/2 teaspoon salt; 1/2 cup Crisco; 2 -3 tablespoons cold water

Submitted by Trixyinaz

"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!"

Download

Ready In:: 25mins
Ingredients:: 8
Yields:: 1-2 pies

ingredients

DOUBLE CRUST FOR 9 INCH PIE DISH
2 ¹⁄₄ cups flour
1 teaspoon salt
³⁄₄ cup Crisco
5 tablespoons cold water
SINGLE CRUST FOR 10 INCH PIE DISH
1 ¹⁄₃ cups flour
¹⁄₂ teaspoon salt
¹⁄₂ cup Crisco
2 -3 tablespoons cold water

directions

In a food processor, mix flour, salt and crisco.
Pulse until crisco is cut into small pieces.
Add 1 tbs cold water at a time.
Pulse after each tbs.
Pulse until dough forms into a ball.
It is ok to stop before it becomes a ball.
Take out and roll dough to fit your pie dish.
If you are making the double crust for a 9" pie, cut the ball of dough in half and roll out accordingly.
Set aside the top crust.
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.
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.

Questions & Replies

Got a question? Share it with the community!

Reviews

This is my standard pie crust recipe. After I found this, and tried it, it went in my "Tried and True" notebook. Thanks!

angieemhen
Made the single crust along with Nurse Di's "Granny's Banana Cream Pie". This is an outstanding crust and was extremely easy to work with - and no chilling necessary. Thanks for posting!

Marie
I used this to make an apple pie and the crust turned out very nice! Thanks!

Sharon123
Thanks for sharing this recipe! It came out perfect! It came out very elastic when it was raw. I made a peach pie out of it and the crust was flakey and delicious! Thanks again. I read the other comments about how this crust couldn't hold together and I was a little wary to try it after reading that. But I'm glad I did. It sounds like they didn't add enough water.

ChefTer
Very good, very flaky & tender. I also made the 10" size. I found this a bit too salty and also had trouble with the dough holding together neatly after rolling. I wanted to try this version because there was no chilling time, unlike most pie crust recipe I have tried. I do think chilling the dough for even 30 minutes would have helped make this easier to roll out properly. The flavor is quite good.

HeatherFeather