Pie Cust

I know there are many ways to make a pie crust, but to me, this is the flakiest of all the ones I’ve tried: For a nine-inch pie–two crusts, although often I double the recipe to make “Whirligigs” with the leftover dough.

Pie Cust

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  • Prep Time


  • Total Time


  • Servings

    pie crusts


  • Two

    cups SIFTED Gold Medal Flour (that means, you sift the dry ingredients, THEN measure the two cups.)

  • 1

    tsp. salt

  • cups plus 2 tbsp Crisco

  • ¼

    C ice water


Favorite Pie Pastry Recipe May 16, 2012 By JanChapman Leave a Comment Put the sifted dry ingredients into a mixing bowl, and with a pastry blender, cut in the shortening until the shortening particles are the size of giant peas. Sprinkle the ice water a tablespoon at a time, mixing lightly with a fork until all the flour is moistened. Gather the dough together with your fingers and place on waxed paper, folding the paper around it and pressing firmly.. When ready, roll out on a floured pastry cloth, cutting it in a circle about an inch larger in diameter than the pie dish. Crimp the edges. (If planning to bake the crust without a filling, make sure you add either dry beans, or ‘dock’ the bottom and sides to prevent swelling.)


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