My Flakey Pie Crust

The Cook

Leanna McCutchen Recipe
Well Seasoned
Harrison, AR (pop. 12,943)
Member Since Jan 2012
Leanna's notes for this recipe:
I'm asked everytime someone eats one of my pies what my recipe is for a flakey pie crust. I can't believe I'm telling!
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With a hand chopper, cut the Crisco into the flour and salt (using a glass bowl) until it resembles little peas. Slowly add "ice" water little at a time using a meat fork to blend it. You want the dough soft and pliable, not moist!
On wax papersprinkled with flour, make a round dough ball and roll it in the flour. Using a top sheet of wax paper, roll it all directions until a circle is formed. Roll it up on the rolling pin and place in the pie plate. Using your knuckles and thumb, flute the edges. Prink crust with fork if making a cream type only.
Bake @375 for 25 to 30 mins until slightly browned. Put a piece of wax paper down in baked shell while cooling.

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user Pat Duran kitchenchatter - Jan 13, 2012
Pat Duran [kitchenchatter] has shared this recipe with discussion groups:
America Bakes
Kitchen Chatter Recipes
Our Favorite Pie Shells
user Cin Straw's Kitchen NanatomyGrandsismyPassion - Jan 15, 2012
just like Loretta Lynn used to do

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