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Pie crust


Michele Stuart Perfect Pies
Makes enough for one 9 or 10 double crust piecrust

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  • 2 C unbleached all-purpose flour
  • 1 t salt
  • 3/4 C plus 2 T Crisco, cold
  • 5 T ice-cold water
  • 1/2 C heavy cream



Step 1

Med bowl, mix flour and salt. Add crisco, mix together with an up-down chopping motion until dough forms course, pea-sized crubs.

Note: Fingertip option, but do not overwork the dough. The crisco will have a marbleized look and you should actually be able to see Crisco swirls within the uncooked dough.

Add ice-cold water, 1 T at a time,delicately incorporating each T before you add the next. You may have to use 1 or more less T than amt recommended. The dough should form a ball that easily holds together.

Wrap dough w/plastic and refrigerate to chill at least 30 min. Once chilled, divide in half. Wrap remaining and refrigerate until ready for use. (can be held 5 days in refrigerate), or roll out the pie crust and freeze, up to one month.

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