Earthquake Pie Crust Recipe -
Earthquake Pie Crust Recipe

Earthquake Pie Crust

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"Make sure the lid is on tight before starting to shake! This recipe saves on cleaning utensils and hands."

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Original recipe makes 1 recipe for a double crust Change Servings


  1. Place flour, shortening, salt, baking powder, and water in a 2 quart bowl with a form fitting lid. Place lid on securely. Shake for 45 seconds, or until it sounds mixed. Turn bowl on its side, and shake up and down for 15 seconds to form a ball. Open bowl, and scrape dough out. Form into two balls. Chill while preparing filling. Roll out and use as directed in your favorite recipe.
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Most Helpful Positive Review
Apr 15, 2003

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!!

Most Helpful Critical Review
Apr 20, 2003

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.


41 Ratings

Mar 15, 2003

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 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!

Sep 28, 2008

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. ^_^

Oct 15, 2004

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.

Nov 23, 2011

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!!!!

Sep 21, 2011

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!

Dec 02, 2002

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!


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  • Calories
  • 284 kcal
  • 14%
  • Carbohydrates
  • 23.9 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 19.5 g
  • 30%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 249 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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