Pie Crust - Joyce's Recipe
By
Beth M.
@BakinTime
2
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.
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.
Ingredients
- 2 c
- flour, she used king arthur all-purpose
- 1 tsp
- salt
- 1/3 c
- crisco shortening
- 1/3 c
- unsalted butter
- 1/3 c
- 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
- 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.
- 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.
- 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.
