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Many people are too intimidated to try to make pie crust and often opt for pre-made pie crust or pie crust mixes. I know I don’t like the taste of these pie crust shortcuts. I grew up enjoying my mom’s pie crust, so I guess I’m spoiled. It may take a few tries to get this pie crust recipe just right, but I assure you it is worth it to make your own. However, the pictures below should make the process super simple for you.
My mom’s pie crust recipe is my favorite of all time. When I was younger, I tried a bunch of different pie crust recipes (even Martha Stewart’s made with lots of butter), but I was never able to find a crust I liked more. Every time I serve recipes made with this crust to my family and friends, they all agree it’s the best pie crust they have every had! This recipe was passed down from my gram to my mom, then to my sister and I. My mom tweaked it a little and definitely made it her own.
I debated whether to post my mom’s delicious, flaky pie crust recipe because she used Crisco, a vegetable shortening I typically try to avoid consuming in my usually healthy diet. However, this article points out that for some recipes, there really is no substitution, and we should allow ourselves to consume not-so-healthy foods in moderation.
I totally agree with that sentiment, especially with this pie crust recipe, because I really have tried every other pie crust recipe, and I just can’t find anything that comes close to this super simple pie crust. I don’t eat pie crust very often – usually only in holiday pies and the occasional quiche. This pie crust is the most tender and flaky crust – it may seem too simple to be great, but I assure you that you will love it!
Mix dry ingredients together in a medium bowl. Add shortening in small globs. Remember to use a 3/4 cup measuring cup for the shortening, and mound the shortening over the top of the measuring cup.Break apart shortening and incorporate into flour mixture with a fork until well distributed, and all shortening pieces are pea sized or smaller.
Add cold tap water until dough forms. If dough gets too wet, you can add a little flour. Try not to do this – it can make the pie crust less tender and flaky.
At this point, you can roll out the pie dough and place in a pie plate. This recipe yields crust for one double crust pie or two single crust pies.
- 2 cups flour, spooned and leveled
- 3/4 heaping cup shortening*
- 1/2 teaspoon salt
- Put flour into a medium sized bowl by loosely spooning flour into a measuring cup. Then, level the flour across the top of the measuring cup with the flat side of a butter knife.
- Add the salt to the flour, and stir to combine.
- Put shortening in a 3/4 cup measuring cup (I use a butter knife), heaping the shortening a little over the top of the measuring cup.
- Using a fork, add shortening to the flour and salt mixture in clumps.
- Work the shortening into the flour/ salt using the fork until all the shortening is mixed well and no larger than pea size.
- Add cold water to flour and salt mixture until dough forms.**
- *Crisco vegetable shortening - of course, any brand is fine, but this is what she always used.
- **If you add too much water, you can add a little more flour to dry out the dough. Try not to do this, though, because over-mixing the dough will change the consistency of the pie crust, possibly making it less tender and flaky.
This recipe can be used for sweet or savory pies, such as the following.
We also like to make pie crust cookies from leftover dough! Just roll out the dough, cut with cookie cutters, sprinkle with cinnamon and sugar, and bake at 350 degrees until a light golden brown. These are a tradition in our family.
What do you think of this recipe? If you make it, let me know how it goes!