Recipe by Esther Kenagy
"Make sure the lid is on tight before starting to shake! This recipe saves on cleaning utensils and hands."
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Great, easy recipe - especially for a novice pie maker!! Mine, too, though ended up being very crumbly in the bowl - no ball shape here. I fixed that, though, by scraping all the crumbles into a ziploc bag and then forming it into a ball -- super results and little mess that way, too. Put the Ziploc in the freezer for about an hour and then rolled it out b/t sheets of wax paper like I remember Mom doing........makes the transfer to the Pie pan easy, too. Lots of little tips here - but I am an "ease" baker!!
Okay, maybe since this is my first homemade pie crust, I did something wrong, judging from all the good reviews. But I shook and I shook and it was still super-crumbly and I had to form a ball with my hands. I refrigerated it while I made my filling, but it was still too crumbly to roll. So I formed it into the pan with my hands. I was surprised that once it was baked, the pie crust was very yummy. It had a buttery-flavor, because I used butter flavored Crisco. Maybe I will give this one another chance.
Flaky and delicious! I used stick butter shortening...and after the shaking, ended up with about 15 varying sizes of shortening balls. I suppose I needed to keep the shortening in one clump rather than cut it up...I'll try it next time. I still had to use my hands to bring it all together, but that wasn't a problem...it was easy to make, easy to work with, and tasted wonderful! I used it with "Apple Pie by Grandma Ople" from this site and it was great! Thanks!
I've used this recipe three times now, the first time I had no experience making pie crusts whatsoever. This recipe is GREAT!!! After the crust is cooked it is so crumbly it seems to just melt in your mouth! I used this recipe with Grandma Ople's Apple Pie, that's also on this website, and it is an amazing combination! Although, at first, I too had problems with the crust being too crumbly, but I found out that all you have to do is mix in the Crisco (I use butter flavored Crisco as well) a bit and then shake shake SHAKE! If you don't shake it long or fast enough, for whatever reason, it won't turn out how it's supposed to. I actually get quite a workout when I shake mine. ^_^
i used this mixing method with my favorite old crust recipe, was easy and great! i always hated to mix piecrust before... some who have had problems with it might try adding a BIT of water to help form balls.
This pie crust was very easy to make. I did not shake it like recipe stated because of all the other reviews i read about it not forming into a ball. I instead mixed it with my hands and did not have the problem. I put it in the freezer for maybe 20 minutes while mixing the glaze for my pie. I rolled it out for the latice cover to my apple pie. It turned out excellently!!!!
GREAT crust my husband loves it!! I used it with Grandma Opals apple pie from this site and he kept saying how it was the best pie he has ever had!! I am making again tonight for my chicken pot pies. Thank you so much!
I was very nervous about trying this. I have only made one other pie crust and it was diasterous! This recipe was very easy and made a wonderful flaky crust! I did not separate it into two balls. I made a thick crust and it turned out beautiful!
* Percent Daily Values are based on a 2,000 calorie diet.
Earthquake Pie Crust
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 176
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