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Pie Crust -- Marjorie Johnson Recipe


Marjorie Johnson's Blue Ribbon Baking

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  • 3 Cups Flour
  • 1 1/2 tsp. Salt
  • 1 Cup Crisco Shortening
  • 1/4 Cup Butte
  • 1 Egg
  • 1 Tbs. Vinegar or Lemon Juice
  • 4-5 Tbs. Ice Cold Water



Step 1

Combine in a mixing bowl the flour and salt. Using a pastry blender, cut in the Crisco and butter until it is the size of small peas. Combine egg, vinegar and 4 tablespoons ice water. Add mixture to flour mixture, 1 tablespoon at a time, tossing together with a fork. Add the remaining tablespoon of water if needed to dampen all the flour mixture. Gather dough together into a ball. Divide in half. Flatten each piece to a 5" round. Cover with plastic wrap and refrigerate for 30 minutes or longer. On a lightly floured cloth and using a floured sockinet-covered rolling pin, roll dough from center to outside evenly in all directions. Roll dough 2 inches larger than inverted pie pan. Lift circle carefully into pie pan by rolling pastry around rolling pin and unroll into pan.

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