Great Grandmother's Pie Crust
This pie crust has been a family recipe for at least four generations! It's a basic pie crust that works with sweet and savory dishes.
Servings 8 slices
Calories 178kcal
Ingredients
Ingredients for One 9 Inch Pie Crust
- 4 oz pastry or cake flour
- 2.5 oz all purpose flour
- 3.35 oz Crisco cold and cubed
- 1/2 tsp salt
- 4-6 Tbsps cold water
Instructions
- In the bowl of a food processor, add flour and salt and pulse to combine. Dot the cubed shortening onto the dry ingredients. Pulse until the flour mixture until it is the consistency of small peas, about 5 pulses. Do not over process. Some larger pieces are fine. You can also do this by hand with a pastry blender.
- Add water a tablespoon or two at a time, just until the dough holds together. Turn the dough onto a pastry mat and knead 3 or 4 times to bring it together. Flatten into a 4- 6 inch disc, cover in cling wrap, and chill in the fridge for one hour, or even overnight. The dough can now be used in any recipe that calls for pie crust.
Notes
- All- purpose or cake flour work well too. If using AP flour, be extra gentle to prevent a tough, chewy texture.
- You can also make this recipe with a pastry blender or two knives to work the shortening and water into the dry ingredients.
- For a double crust, simply double the ingredients, then split the dough into 2 disks, wrap, and chill.