Old Fashioned Pie Crust
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!
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.
