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Pie Crust IV
SUBMITTED BY:
Jan Bittner
PHOTO BY:
Zoraida
"My grandmother supported her family during the Depression by baking. This is her recipe for pie crust. I use this often as I am a pie baker. The trick to good pie crust is to be gentle and treat it very lightly."
RECIPE RATING:
Read Reviews
(81)
Review/Rate This Recipe
Original recipe yield 1 or 2 pie crusts
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup shortening
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold water
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DIRECTIONS
Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork. To double this recipe, use 1 cup shortening, 2 1/2 cups flour, 1 teaspoon salt, and 1 cup cold water.
Roll gently, one crust at a time, on a floured pastry cloth, to about an inch larger than pie plate. Fold carefully in half. Lift to pie plate, and unfold. Fit into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim. For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inch larger than rim. Tuck top crust under bottom along rim. Seal with floured fork.
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REVIEWS
Reviewed on Apr. 8, 2007 by
hawksnestsouth
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hawksnestsouth
Apr. 8, 2007
A great pie crust! I use 1/4 c. shortening and 1/4 c. butter. I also use ice water, one tablespoon at a time. For a no-bake pie (such as my favorite, fresh strawberry), bake at 400 degrees for about 10 minutes. For a pie which isn't as sweet, I would also add about 1 tablespoon of sugar to the flour.
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11 users found this review helpful
A great pie crust! I use 1/4 c. shortening and 1/4 c. butter. I also use ice water, one...
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Reviewed on Jul. 30, 2003 by Manuela
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Manuela
Jul. 30, 2003
Good also if you substitute shortening with butter or margarin.
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11 users found this review helpful
Good also if you substitute shortening with butter or margarin.
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Reviewed on Jan. 30, 2008 by
Nikki
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Nikki
Jan. 30, 2008
I have now used this recipe in the following recipes: Apple Pie by Grandma Ople (from this website), Perfect Pumpkin Pie (from this website), a broccoli quiche (my mom's recipe), and a spinach and mushroom quiche (also my mom's recipe). This pie crust has been perfect every time, and makes whatever dish it is in a hundred times better. I have adopted this recipe as my everything pie crust recipe.
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8 users found this review helpful
I have now used this recipe in the following recipes: Apple Pie by Grandma Ople (from this...
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Reviewed on Jan. 21, 2007 by
TTROELL
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TTROELL
Jan. 21, 2007
fantastic pie crust! not too greasy, very easy to work with and very, very flaky. one quick note from past experiences, add the ice water one tablespoon at a time and toss with a fork after each addition.
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8 users found this review helpful
fantastic pie crust! not too greasy, very easy to work with and very, very flaky. one quick...
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Reviewed on Dec. 4, 2006 by
Spitfyre
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Spitfyre
Dec. 4, 2006
I used this crust while cooking an apple pie for Thanksgiving while I was studying abroad. It was the first time I made a pie from scratch, and it was a quick success. Only recommendation is to sprinkle the crust lightly with a a mixture of cinnamon, nutmeg, and brown sugar.
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6 users found this review helpful
I used this crust while cooking an apple pie for Thanksgiving while I was studying abroad. It...
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Reviewed on Mar. 27, 2007 by ickle_monkey
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ickle_monkey
Mar. 27, 2007
Use iced water to make a better pie crust! I also put it into the fridge for 30 mins after making it to make the pastry easier to work with.
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5 users found this review helpful
Use iced water to make a better pie crust! I also put it into the fridge for 30 mins after...
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Reviewed on Nov. 26, 2006 by FULLXBUSYMOM
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FULLXBUSYMOM
Nov. 26, 2006
Incredible. The only thing I changed is I used unsalted butter instead of shortening. Was a breeze and was so good.
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5 users found this review helpful
Incredible. The only thing I changed is I used unsalted butter instead of shortening. Was a...
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Reviewed on Nov. 27, 2006 by Jeff T.
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Jeff T.
Nov. 27, 2006
This is the first pie crust recipe that I've used where I got consistent results. I didn't do anything special. I didn't refrigerate the fat to get it super cold...none of that. I just followed the recipe word for word and my crust was perfectly flaky. Thanks!
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4 users found this review helpful
This is the first pie crust recipe that I've used where I got consistent results. I didn't do...
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Reviewed on Nov. 4, 2006 by
Lisa
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Lisa
Nov. 4, 2006
Thank you for this recipe! The dough was so manageable and I had no problems with cracking or sticking to the table. I had it for a pumpkin pie. However, I think next time I will add some sugar into the mix, especially if I'm making a berry pie. I did love it though for its simplicity and this time I truly had all the ingredients at home!
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4 users found this review helpful
Thank you for this recipe! The dough was so manageable and I had no problems with cracking or...
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Reviewed on Aug. 27, 2003 by
GORDON2003
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GORDON2003
Aug. 27, 2003
This recipe is so easy to make even a child could make it and roll out the dough.This pastry is flakey evey one I know has asked for my pastry recipe and this is the one I give them
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4 users found this review helpful
This recipe is so easy to make even a child could make it and roll out the dough.This pastry...
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