Flakey pie crust for a 2 crust pie

Jane Whittaker


This comes straight from my McCalls cookbook copy right 1963.
The very first time I made pie crust it was a sucess.
Years later I discovered how hard that could be, and now I appreciate this little recipe more than ever.
This is ingraianed in my head, and if I need just one crust, I divide it in half, and freeze the other one.
When I want the other half, I thaw in the fridge, and roll it out as usual, I freeze it in a little flattened disc.


★★★★★ 4 votes

8 to 10
15 Min
40 Min


How to Make Flakey pie crust for a 2 crust pie


  1. Sift flour and salt together into a med bowl.
  2. With a fork or pastry blender, cut in shortening, or lard until mixture resembles cornmeal.
  3. This is the tricky part, add ice water just until the dough comes together. The amount will vary from crust to crust, you have to use your own judgement on this.
  4. The book recommends that you sprinkle the ice water 1 T at a time, all over, tossing lightly after each addition, pushing the dampened portion up the side of the bowl. Sprinkle just the dry portion.
  5. Pastry should just hold together, not be sticky.
  6. Shape into 2 balls, wrap in plastic wrap, and refrigerate until ready to roll out. When you do roll out, use a floured surface and a floured rolling pin.

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About Flakey pie crust for a 2 crust pie

Course/Dish: Pies
Main Ingredient: Flour
Regional Style: American

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