English Pie Crusts

English Pie Crusts

"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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Ingredients

servings 344 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Reviews

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  1. 12 Ratings

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Most helpful positive review

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 re...

Most helpful critical review

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!

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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!

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 re...

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 ...

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

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...

Really good, makes nice pastry.

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 ...

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.

i was going to reserve judgement until after i ate this but this was the worst pie crust mess i ever had...and that was without adding the water. way too much shortening. i had to add at least a...

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