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4

Old-Fashioned Pie Crust

Prep 10 min
Total 20 min
Servings 2

This recipe makes two crusts. It's my grandma's recipe from the farm, but back in the day, she used lard. I use Butter-Flavored Crisco™ instead. MORE+ LESS-

By TBSP Susan

June 4, 2015

Ingredients

3/4

cup butter-flavored shortening

cups flour

1/2

teaspoon salt (more, if desired)

tablespoons cold water

Steps

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1

In a large bowl, add shortening, salt and flour. Using a pastry cutter, cut the dry ingredients into the shortening until the dough forms small pea-sized bits.
2

Add water a tbsp at a time, cutting (with pastry cutter) after each addition. Using hands, blend dough until it holds together. Form two balls.
3

Flour counter top or pastry board and rolling pin well. With first dough ball, form a large hockey puck shape. Turn over and roll out with rolling pin, rolling from center to edges to form a circle.
4

Carefully place crust in pie pan. Repeat with second crust (or reserve for top crust of a two-crust pie.)