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Old-Fashioned Pie Crust

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  • Prep 10 min
  • Total 20 min
  • Servings 2
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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.
by: TBSP Susan
Updated Jun 4, 2015
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  • 3/4 cup butter-flavored shortening
  • 2 cups flour
  • 1/2 teaspoon salt (more, if desired)
  • 6 tablespoons cold water


  • 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.)

Nutrition Information

No nutrition information available for this recipe
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