This old fashioned pie crust is quick and easy for any baker to make. The all shortening pie crust gives you a crisp and flaky crust every time!
Here’s a flash from the past. Remember walking into the house, vegetable shortening front and center on the kitchen table, flour everywhere and mom making one of her famous pies? Growing up this was how our moms made pie crust. All vegetable shortening, mixed with a little salt and flour, that was it!
Today, I am going to show you why our moms made this crust. It’s simple, easy and only has four ingredients! It’s no wonder why moms everywhere made this pie crust years ago!
This pie crust is great when you are short on time. It’s also great when you don’t want the crust to steal the show! Let the flavor of your filling speak for itself! This pie crust is flaky and always comes out crisp and perfect. So come on and give it a try!
Old Fashioned Pie Crust-Ingredients
Flour, ice water, vegetable shortening, salt.
In a mixing bowl, add four and salt and combine. Using a pastry cutter, cut the shortening into the flour, until coarse and crumbly.
There will be pea sized crumbles.
Add 1/4 cup of ice water and in a rolling motion start to mix the dough. Use your hands. If the dough is very dry, add 1 tablespoon at a time until evenly moistened. Gather the dough into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Take the dough out of the refrigerator. Spread a generous amount of flour on the board, place your disk down and sprinkle more flour on the top of the disk. Gently roll the dough outward, carefully flip the dough over, flour and repeat until it is about 2 inches larger than the size of your pie plate.
Carefully fold the dough in quarters and put it in the pie plate. If you are blind baking the crust (as shown in the picture below), gently poke holes in the crust. This allows for the steam to escape. Without this, the dough will puff up, making the surface of your crust uneven. The crust will also cook at different rates.
If are going to use this crust for a filled pie, double the recipe and continue on with your baking instructions.
Try this crust for my Fresh Strawberry Pie as shown in the recipe below.
Old Fashioned Pie Crust
Equipment
- Mixing Bowl
- Pastry cutter (or a fork)
Ingredients
1 Pie Crust
- 1 1/2 cups flour
- 1/2 cup vegetable shortening
- 1/2 tsp salt
- 1/4-1/2 cup ice cold water
Instructions
- In a large mixing bowl, add the flour, salt and vegetable shortening.
- Using a pastry cutter (or fork), cut the vegetable shortening into the flour until it resembles peas sized, coarse balls.
- Add 1/4 cup of ice water and gently mix until dough starts to take form. If dough is very dry add 1 tablespoon at a time until evenly moistened. Gather the dough into a ball, pat into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
- Spread a generous amount of flour on the board, place your disk down and sprinkle more flour on the top of the disk. Gently roll the dough outward, carefully flip the dough over, flour and repeat until it is about 2 inches larger than the size of your pie plate.
- Carefully fold the dough in quarters and put it in the pie plate. If you are blind baking the crust, use a fork and pokes holes in the crust. This allows for the steam to escape.
- If you need a double crust, double this recipe. Do not poke holes in the bottom crust, fill your pie. Add the top crust, and gently tuck the top crust under the bottom crust and crimp or flute the edges. Cut 4-5 slits in the top of the pie and continue on with your baking instructions.
Recent Comments