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Pie Crust IV

4

10 min

Pie Crust IV

Pie Crust IV Photo 1

Category

Pie Recipes

Time

10 min

Serving

8 persons

Calories

199

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
My grandmother supported her family during the Depression by baking. This is her recipe for pie crust. I use this often as I am a pie baker. The trick to good pie crust is to be gentle and treat it very lightly.

Ingredients

  • vegetable shortening: 0.5 cup
  • ½ cups all-purpose flour: 1 piece
  • salt: 0.5 tsp
  • water: 0.5 cup (cold)

Metric Conversion

Stages of cooking

Pie Crust IV Photo 21
Pie Crust IV Photo 3 2
  1. Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
    Pie Crust IV Photo 2
  2. Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.
    Pie Crust IV Photo 3

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