mom's recipe for a double-crust pie

a recipe by
Fran Murray
Fountain Hills, AZ

My Grandma Johnson used this recipe and then taught it to my mother. She taught it to me and I've been baking pies with it since I was 9 years old! The key is to use ICE COLD water.

serves Double Crust Pie
prep time 10 Min
method Bake

Ingredients For mom's recipe for a double-crust pie

  • 2 c
    all purpose flour
  • 1 tsp
    salt
  • 11 Tbsp
    crisco (not butter flavored)
  • ice-cold water

How To Make mom's recipe for a double-crust pie

  • 1
    In a medium bowl, stir together flour and salt. Cut in shortening with a pastry cutter until mixture looks like crumbs.
  • 2
    Add 3 tablespoons of ice-cold water to the crumb mixture. With a fork, gently toss. Continue adding water, one tablespoon at a time, until the dough is formed and moves around the bowl (this is a fine art). You don’t want the dough too dry or too wet. Also, the less you “work” the dough, the flakier it will be.
  • 3
    Divide the dough into 2 even disks. Wrap each disk in a damp paper towel and place into a zip-lock bag. Place the bag into the refrigerator until you are ready to use.
  • 4
    For a single-crust pastry: reduce flour to 1 1/2 cups, salt to 1/2 teaspoon and shortening to 6 tablespoons; start with 2 tablespoons ice-water and continue adding as needed.
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