Shake-A-Pie Crust

"My Mother always told me the less you handle dough, the better it will be. This is too simple! And it makes the flakiest crusts for pies."
 
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photo by Southern Polar Bear photo by Southern Polar Bear
photo by Southern Polar Bear
photo by Chef shapeweaver photo by Chef shapeweaver
Ready In:
35mins
Ingredients:
5
Yields:
2 pies
Serves:
8-12
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ingredients

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directions

  • Put flour, sugar, salt and Crisco shortening in a plastic bowl with a lid.
  • Seal and wink (let the air out;-).
  • Shake until it sounds like sand.
  • Add water.
  • Seal and wink.
  • Shake until it sounds like a rock.
  • Roll out for your favorite pie or pastries.

Questions & Replies

  1. Can you substitute butter for the crisco?
     
  2. So if I need 2 crusts for one pie(top& bottom), this recipe will do ?
     
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Reviews

  1. This recipe was amazing! I am not a great pie crust maker so I am always searching for that perfect recipe. I had some doubts as it sounded bizarre, but it worked just as Deb said and it was great. rolled out perfectly and was the flakiest crust ever
     
  2. I have never been very good at pie crusts. This came out perfectly. I used it for Granny's Banana Cream Pie Recipe #30946 and it was just fantastic. I froze the other half of the dough and worked in some garlic powder before rolling it out for some thrown together meat pies. Perfect recipe. I'm so happy I can make a nice pie crust now!! Thank you!
     
  3. I DREADed making a pie crust and when I tried this I thought WOW here is something I can do easily. It was great and took no time. Made a half recipe and baked it with Sweet Potato Pie recipe 30766. Wonderful! Thank you.
     
  4. I always use this recipe from debk. I just remembered now to review it. I always cut the shortening into small pieces with a knife before shaking as it tends to stay in a lump otherwise. I usually shake this up in a Gladware container or something similar. This recipe works every time for me. I've used it for meat pies, quiche, pumpkin pie, apple pie, and empanadas, just to name a few.
     
  5. It was easy but it didn't taste very good. I think this crust is better for savory pies that have a stronger flavor than dessert pies.
     
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RECIPE SUBMITTED BY

I live in Michigan but lived in NC most of my life. I am a comfort cook and my husband is a gourmet cook, so I cook during the week and then we have fabulous food during the weekend. Of course, most of our friends come over during the weekends. We love to go out to eat and then copy the food when we come home.
 
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