Earthquake Pie Crust

Earthquake Pie Crust

32
Esther Kenagy 23

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

servings 284 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 249 mg
  • 10%

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.

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Directions

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  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.

Reviews

32
  1. 41 Ratings

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Most helpful positive review

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 in...

Most helpful critical review

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 ...

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 in...

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 ra...

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 i...

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 he...

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 ...

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 n...

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 po...

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 bal...

Use a larger sized Glad or Ziploc or Tupperware container instead of a bowl. If it isn't in one big ball, you need to shake more!! :)