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Perfect Pie Pastry Crust


"The flakiest and tenderest ever!"

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Perfect Pie Pastry Crust 0 Picture


  • 1/2 c. Crisco
  • 1 1/2 c. sifted flour
  • 1/2 tsp. salt
  • 3 Tbsp. water



Step 1

Mix four and salt in bowl. Cut Crisco into flour with pastry blender or two knives until pieces are the size of peas. Blend together 1/4 c. of this mixture and 3 Tbsp. water. Add to remaining Crisco-flour mixture and mix with fork or fingers until dough hold together. Shape into a a round flat mass.

On a lightly floured board, roll circle of dough and 12" in diameter and 1/2" think. Place dough in pie plate. Tip: to move the dough without 'breaking' it, fold it in half one way, then 1/2 way again. Lift this and you can put the 'point' of the fold right in the center of the pie plate and unfold so it's even all around. ~Shawna Nero Newton

Trim edges 1/2" beyond edge of plate. Fold edge under and flute. Prick small holes closely on bottom and sides of pastry. BAke in a hot oven (425) for 12 to 15 mins. or until brown.


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