Grandma's Flaky Double Pie Crust

Debbie Sue

By
@DSNjustpinchme

This is my grandma's recipe. She was known for her pies. This crust is so light and flaky. Just delicious! My change to this recipe is my rolling technique. I roll between 2 sheets of parchment paper. Grandma rolled on a floured board. But it works for me!


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Comments:

Serves:

9 inch pie

Cook:

45 Min

Method:

Bake

Ingredients

2 1/2 c
flour
1 tsp
salt
1 tsp
sugar
1 c
crisco
1
egg, slightly beaten
1 Tbsp
lemon juice
3 Tbsp
cold water

Directions Step-By-Step

1
Mix flour, salt, and sugar in a mixing bowl.
Using a pastry blender (or 2 knives), cut in the Crisco, until pea size pieces form.
2
Add egg, lemon juice, and water, one tablespoon at a time.
Toss with a fork until dough will form a ball.
Wrap dough in plastic wrap and chill for 30 minutes.
3
Divide dough in half, and form two, 5 inch discs.

Roll a disc between 2 sheets of lightly floured parchment paper, to desired size.
4
Carefully place rolled dough into a 9" pie plate.
Fill with fruit filling, and top with remaining rolled dough.
5
Trim, fold, and crimp edges.
Cut a few vents in the top of the pie.
Bake at 425 degrees, for 40 to 50 minutes.

About this Recipe

Course/Dish: Pies
Main Ingredient: Flour
Regional Style: American
Other Tags: For Kids, Heirloom