Yield: This makes enough pie crust for one two-crust (9-inch) pie or two 9-inch shells.
Make a paste of 1/4 cup flour and 1/4 cup cold water and add to the above mixture quickly and lightly with a fork. Shape into a ball, cover the dough and chill thoroughly. When chilled roll the dough out on a lightly floured surface. With a little practice it is easy to make good pie crust, but if you are inexperienced, or in a hurry, the commercially prepared sticks make excellent pie crust too.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.