Grandma Lee's Pie Crust

Eron Norris


"The first thing you need is some Gold Medal flour, and Crisco, and salt, and water, and that's all it takes and everybody knows that about pie crust."

My Grandma Lee Fortenberry was an excellent baker. She learned through decades of experience and experiments. She had several fruit trees, including 2 apple and a Meyer Lemon, and she loved to bake with fruit from those trees.

This is as close to a recipe as I can write down. Grandma Lee didn't write down many recipes. I am transcribing this from a video I made of her baking. You can watch the video below and see if you can follow along.

pinch tips: How to Melt and Soften Butter






15 Min


10 Min


1 c
1 mug of crisco shortening for 2 crusts
1/2 tsp
approximate 1/4 tsp for each crust
about a handful of gold medal flour
10 Tbsp
about 5 regular tablespoons of cold water for each crust

Directions Step-By-Step

Try watching this video first to make more sense of this recipe.

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grease your pie pans with Crisco and dust with flour.
Mix the Crisco (1/2 cup for each crust), approximately 1/4 teaspoon salt for each crust, about a handful of flour for each, and 5 regular tablespoons (out of the silverware drawer) for each, into a soft dough.
Knead and work the dough by hand until firm enough to roll, and pinch off a piece about the size of your pie pan. Work it a little more and then roll out with the right rolling pin to a size big enough to cover the pie pan.
Put it in the pan so it layers in, and pinch up the edges around the lip of the pan, trimming away any excess.
Bake in preheated oven (about 400*) for about 10 minutes.

About this Recipe

Course/Dish: Pies