Pie Crust IV recipe

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Ingredients

½ cup vegetable shortening
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup cold water

Nutrition Info

198.6 calories
carbohydrate: 17.9 g
cholesterol: : -
fat: 13 g
fiber: 0.6 g
protein: 2.4 g
saturatedFat: 3.2 g
servingSize: -
sodium: 146.3 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.

  2. Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.

Recipe Yield

1 pie crust

Recipe Note

My grandmother supported her family during the Depression by baking. This is her recipe for pie crust. I use this often as I am a pie baker. The trick to good pie crust is to be gentle and treat it very lightly.

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