Shirley's Pie Crust

Shirley's Pie Crust

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Marie E

By
@MrsMustard

American Thanksgiving is fast approaching, so I figured that there might be people out there who might appreciate an excellent recipe for a homemade pie crust that never fails. I got this recipe from the guy I dated when I lived in Mongolia. He told me it was his grandmother's recipe, but it turns out that it's just the Crisco method. I still call it "Shirley's Pie Crust", though.. It doesn't really matter what you call it, though; all that matters is that it will never let you down.

Rating:

★★★★★ 1 vote

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Ingredients

How to Make Shirley's Pie Crust

Step-by-Step

  1. Mix together the flour and salt. Remove 1/3 cup of the flour/salt mixture and set aside in a little bowl. Mix the cold water with the mixture in the little bowl.
  2. Cut the shortening into the remaining flour/salt mixture until the mixture resembles coarse crumbs. You could use a pastry cutter, but I always just use my hands.
  3. Stir the flour/water mixture from the small bowl into the mixture in the bigger bowl. Knead until you've got a nice, pliant dough. Separate into two balls, wrap tightly in plastic wrap, and refrigerate ~3o minutes before rolling out for pie crusts. (Makes two [2] pie crusts)

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About Shirley's Pie Crust

Course/Dish: Pies Other Breads



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