Mama's Pie Crust Recipe

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Mama's Pie Crust

Kay Weir


This is my mama's pie crust recipe. It never fails,& is always very flaky & light.

pinch tips: Perfect Pasta Every Time


8 or 10,depending on the size of the pie.


45 Min


1 Hr




2 1/2 c
all purpose flour
1 stick
crisco original or butter flavor shortening
1/2 Tbsp
1/4 c
ice water

Directions Step-By-Step

Measure flour& salt into large mixing bowl.With pastry mixer cut the shortening into the flour & salt until the mixture resembles cornmeal.
Add ice water,a little at a time,mixing it into the dough until it starts to come together.Try not to over mix,because it can make the crust tough. Divide the dough in half into 2 balls. It makes a 8 or 9 inch double crust pie or 2 single crust pies. I've never had it to fail.
You can use it right away or refrigerate for 2-3 days. Fruit pies generally cook in an hour or so; other pies/quiches,etc.,will have various cooking times depending on the recipe.

About this Recipe

Main Ingredient: Flour
Regional Style: Southern
Other Tag: Quick & Easy