Mom's Recipe for a Double-Crust Pie

Fran Murray

By
@franmurray

My Grandma Johnson used this recipe and then taught it to my mother. She taught it to me and I've been baking pies with it since I was 9 years old! The key is to use ICE COLD water.


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Serves:

Double Crust Pie

Prep:

10 Min

Method:

Bake

Ingredients

2 c
all purpose flour
1 tsp
salt
11 Tbsp
crisco (not butter flavored)
ice-cold water

Directions Step-By-Step

1
In a medium bowl, stir together flour and salt. Cut in shortening with a pastry cutter until mixture looks like crumbs.
2
Add 3 tablespoons of ice-cold water to the crumb mixture. With a fork, gently toss. Continue adding water, one tablespoon at a time, until the dough is formed and moves around the bowl (this is a fine art). You don’t want the dough too dry or too wet. Also, the less you “work” the dough, the flakier it will be.
3
Divide the dough into 2 even disks. Wrap each disk in a damp paper towel and place into a zip-lock bag. Place the bag into the refrigerator until you are ready to use.
4
For a single-crust pastry: reduce flour to 1 1/2 cups, salt to 1/2 teaspoon and shortening to 6 tablespoons; start with 2 tablespoons ice-water and continue adding as needed.

About this Recipe

Course/Dish: Pies
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy