Mom's Pie Crust for a Double Crust Pie Recipe -
Mom's Pie Crust for a Double Crust Pie Recipe
  • READY IN 15 mins

Mom's Pie Crust for a Double Crust Pie

Recipe by  

"I got this from my mother. She has used it for as long as she has been baking. It is very easy to make and tastes wonderful. I use heaping tablespoons of shortening because I like a very short crust."

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Original recipe makes 1 double pie crust Change Servings
  • PREP

    15 mins

    15 mins


  1. Sift flour and salt together in a bowl. Cut in shortening until it looks like coarse crumbs. Add water until dough forms.
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Reviews More Reviews

Most Helpful Positive Review
Oct 19, 2012

Perfection! I was always a little nervous of pie crust but this came out perfect the first time I made it! Super flaky and light! This is absolutely my "go to" crust for ever and always! Thanks for sharing the recipe!

Most Helpful Critical Review
Jan 07, 2013

So my thoughts on the recipe is that it is not that great but I did not give it one star because it may be because of a few things. The dough needs to be really thin I think for it to be "light and flaky". I like a thicker dough so one recipe was enough for just the bottom of my 9 pie pan. Then I did another for the top pattern. Anyhow when baked it was ediable but definately not award winning. I will try to thin out the crust and then update this review but those do not want a paper thin crust this is not quite the one to use.


9 Ratings

Jul 31, 2015

Crust came out perfect! Did not use half a cup, though. Just a bit less.

Jul 17, 2015


Jun 20, 2015

If you like a thick crust, like me, you can use butter instead of shortaning.

Mar 15, 2015

Super easy to make, also easy to roll out and put into the pie pan (that's where I usually have dough breaking). It was the right amount for me for a 9" pie, easily rolled out two 11" circles. The crust thickens a bit more during baking. I thought it the perfect thickness. I used 1/2 cup of shortening, and I think it is just the right amount of flaky; not too much either. So overall, super happy :)

Sep 11, 2014

I haven't made a pie since December. I added a generous teaspoon of baking powder. Put it in the fridge for about an hour left it on the counter while I got the apples and pears ready, then I rolled out the crust, before baking I gave the top crust an egg wash. I found this crust very easy to work with. Had to do something with the left over fruit from canning. Apple-Pear pies will be all the rage! Oh ya I left the lard on the counter over night.

Sep 09, 2012

this crust was amazing! i used ths crust for blackberry pie and it was amazing! i will use this recipe from now on. i had actually ran out of shortning so i added 1/4 cup i cant believe its not butter and 1/4 cup cream cheese it still turned out great! 2 thumbs up!


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  • Calories
  • 227 kcal
  • 11%
  • Carbohydrates
  • 23.8 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 292 mg
  • 12%

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

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