English Pie Crusts Recipe - Allrecipes.com
English Pie Crusts Recipe

English Pie Crusts

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"This is the EASIEST way to make a quick two-crust pie crust! Forget measurements and pastry blenders! Whatever amount of flour you need, you then take HALF that amount for your lard and margarine. Motto "Half as much fat as flour." Do as the English do and use half lard and half margarine for the shortening."

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Original recipe makes 2 pie crusts Change Servings


  1. Cut the shortening into cubes, and toss into flour. Take your hands and crumble it up into a fine, pebbly, grainy sort of dough.
  2. Add water, enough to make a soft dough. Form into a ball, and chill for about an hour.
  3. When chilled, knead it a couple of times on a floured surface. Roll it out, and proceed to fill with your choice of pie fillings.
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Reviews More Reviews

Most Helpful Positive Review
Dec 05, 2005

I used half lard & half butter - it came out flaky, tender and yummy. It was a little difficult to work with, but I think that is my peoblem with pie crust in general, and not necessarily the recipe. I would definately make it again!!!

Most Helpful Critical Review
Dec 21, 2003

dough was hard to knead. fell apart whenever touched. and was impossible to get thin enough for pie. i definitely will not be going through that again!


11 Ratings

Oct 07, 2005

I have made my pie crust this way for years, except my formula was also half as much water as shortening. If it's too "wet" you can always add a little more flour. Too dry, add more water. I also add just a pinch of salt mixed in with the flour. Have always gotten compliments for my pie crusts. Grandma used to use lard, but I've always just used white shortening. Also, I never chill it.

Dec 19, 2011

A bit of salt will help it brown. About a teaspoon should be right.

Dec 21, 2009

This has always been my "Idiot Proof" pie crust recipe that I originally got out of a Peg Bracken book and also from a magazine where it was called Grama Rose's pie crust. My version has always been 1/2 as much water as lard/shortening/butter combo,and 1/2 as much lard/shortening/butter combo as flour. Could it be any easier? Easy to roll out and can be chilled or frozen. Used and approved by Sue in Kanada.

Apr 22, 2005

Really good, makes nice pastry.

Mar 23, 2012

I was in a hurry when I made this, and I halved it. I also did not pay attention to the directions and in my infinite wisdom decided to put it in the food processor. My suggestion would be to not do those things. I ended up adding flour bc I messed it up so much, which ended up with a really flaky and floury crust I could only press into my quiche pan. It worked okay, and no one but me knew I messed it up, but take note and try not to do what I did. I'm definitely not marking this recipe down for my mistakes, but I'll try it again--as directed--to see what I think then. Thanks for the recipe!

Oct 20, 2008

This is the same recipe that my grandma has been using for years. Good tip -chilling the dough makes it a lot easier to work with, but you can roll it right away if you like.


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  • Calories
  • 344 kcal
  • 17%
  • Carbohydrates
  • 23.8 g
  • 8%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 25.9 g
  • 40%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • < 1 mg
  • < 1%

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

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