Return to Content

Basic Pie Crust

by

Yield: This makes enough pie crust for one two-crust (9-inch) pie or two 9-inch shells.

The dough should be carefully rolled, very lightly from the center to the edges to a size somewhat larger than the pie pan it is to fill.

Ingredients:

  • 2 cups flour
  • 3/4 cup shortening
  • 1 teaspoon salt

Instructions:

Sift together the flour and salt upon a board or marble surface and cut in the shortening with a pastry blender or 2 knives until thoroughly mixed and like coarse sand.


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.

Updated Friday, November 2nd, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

One Response to Basic Pie Crust

  1. Anonymous November 18, 2008 at 3:04 pm #

    GREAT!!!

Leave a Reply

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.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111