Super Easy Tender Pie Crust

Rebecca Klingbeil

By
@Leofwynn

This recipe was originally from _Good Housekeeping's Party Pie Book_, 1958 (which I own).

It is important to only use vegetable shortening with this recipe and not butter or margarine. It is also important to use just enough water to make the dough stick together.

However, this is a very very easy crust to make. After 25 years of struggling to make a decent pie crust, I found this recipe and have yet to mess it up. I think I would have to deliberately do something to mess it up.

My kids never used to eat the crusts of my pot pies and other pies. Now they do.

By the way, please note that I am not the best at making my pie crusts look pretty, as evidenced by the picture.


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Serves:

Makes 1 8" or 9" two-crust pie, or 2 8" or 9" pie shells or one-crust pies, or 8-10 3" tart shells

Prep:

10 Min

Ingredients

2 1/4 c
sifted all-purpose flour
1 tsp
salt
3/4 c
+ 2 tablespoons all vegetable shortening at room temperature
1/3 c
(about) cold tap water

Directions Step-By-Step

1
Measure flour and salt into the sifter and sift into mixing bowl.
2
Cut shortening into flour with a pastry cutter (pastry blender) or two knives until it resembles coarse meal.
3
Sprinkle water, 1 T at a time, over different parts of the mixture while tossing with a fork until all the particles are just sticky enough to stick enough to hold together when pressed and to form a dough that clings to the fork.
4
USE ONLY ENOUGH WATER TO MAKE THE PARTICLES CLING TOGETHER - they should not be wet or slippery. Amount of water needed will vary.
5
Form the pastry into smooth ball between cupped hands. Roll out at once. (If it is a very warm day, you wrap the pastry in waxed paper or foil and refrigerate up to 1/2 hour and then roll out.)

About this Recipe

Course/Dish: Pies
Other Tag: Quick & Easy