Mom's Pie Crust for a Double Crust Pie

Mom's Pie Crust for a Double Crust Pie

Jamie Lowe

"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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Ingredients

15 m servings 227 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

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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Reviews

Read all reviews 11
  1. 12 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 ...

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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 ...

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 ...

I've been using this recipe for about 5-6 years now it's never let me down. It works well with either lard or shortening. I let it rest on the counter covered for about an hour then roll it out ...

I added a little sugar to the pastry due to the high salt level, perfection!

The basic ingredients are fine, just a couple things I find really important for crusts. Add the water a little bit at a time, and most importantly, ice the water. The colder it is as you add ...

This is a great pie crust if you add a tablespoon of real butter to it. Make sure the water is iced cold and you will get a flakier crust.

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

Delicious:)

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

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