Mom's Double Pie Crust

Mom's Double Pie Crust

CRIBB0322

"My mom has been baking pies with this crust for over 30 years. Very simple and flaky."
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Ingredients

15 m servings 269 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 291 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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Directions

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  • Prep

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  1. Combine flour and salt in a large bowl. Cut shortening into flour mixture until mixture resembles coarse crumbs. Add orange juice a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. When you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic and refrigerate before rolling.

Reviews

Read all reviews 11
  1. 14 Ratings

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Most helpful positive review

Excellent! If a pie crust is still flaky the next day, then I consider it a great pie crust. I did use lard since family members are allergic to soy based shortenings. I chilled the dough for 10...

Most helpful critical review

I made this today for an apple pie. Maybe it was just me, but I had to add water as it was too dry when I tried to roll it out. If I made it again I'd make 1.5x the recipe so it wasn't as thin.

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Excellent! If a pie crust is still flaky the next day, then I consider it a great pie crust. I did use lard since family members are allergic to soy based shortenings. I chilled the dough for 10...

Loves it! Tried making other types of crust bit this one beats all! Instead of orange juice I used Sunny D "smooth" gave a really great zest! Used for a pumpkin pie and it stays flaky! Loved.

It was amazing. I used coconut oil instead of shortening I also used fresh squeezed orange juice. I used about 3 tblsp of the OJ. I then used a tbslp of butter on top layer and sprinkled sugar o...

Delicious! Thank you for this recipe! I used butter, not shortening, so I didn't need as much orange juice. Great recipe! Will use it again!

This turned out very well for me and is the best pie crust recipe I've used.

thanks, my family lives for this added to my peach cobbler.

I used lemon juice and it was amazing. I used this pie crust with a Raspberry pie recipe...

I followed the recipe.Easy to roll out.Will make it again.

Simple and plain, would probably use this for a shepards pie but not a sweet pastry. It was nice and flaky too.

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