pie crust - joyce's recipe
This pie crust recipe in my mom's scribble was among hundreds of recipe cards and clippings I've saved in a file box for years; it was my sister-in-law's recipe. I use the recipe to make "Mock Cherry Pie" for my husband. It's his request for Thanksgiving dessert, and I have made it every year; it's tender, flaky and delicious! I love pumpkin pie, pecan pie and apple pie, especially made with this pie crust.
prep time
15 Min
cook time
45 Min
method
Bake
yield
6 +
Ingredients
- 2 cups flour, she used king arthur all-purpose
- 1 teaspoon salt
- 1/3 cup crisco shortening
- 1/3 cup unsalted butter
- 1/3 cup chilled water, sometimes a little less is needed
- MAKES TWO CRUSTS FOR A SMALL PIE, OR ONE TEN-INCH DEEP DISH CRUST
How To Make pie crust - joyce's recipe
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Step 1Using a wire hand tool for making crust, mix dry ingredients and shortening and butter together. When it seems like the loose flour is incorporated and it's like a mealy texture, add water a bit at a time. Always using a tool, as the warmth of your hands is not needed. -
Step 2When you can push the dough around a little with your hands and it sticks together, without overdoing it, make a ball of dough. Place it on a floured counter or placemat for pie crust, and sprinkle with flour before dividing it in half. Then roll with a floured rolling pin.
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Step 3It's always good to chill the dough, wrapped in plastic wrap for a short time, fifteen mins. approx. When ready roll out on floured surface and place it in the pie dish or pie pan. Bake according to directions for the pie you choose to make.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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