I realized in my posting of recipes that I’ve never given a “how-to” tutorial on making pie crust. My mom used to say that if we, her daughters, could make pie crust and cut up a chicken, we could cook anything!

Consequently, I always make my own pie crust from scratch. For the flakiest of crusts, I like to use either Crisco or lard. By the way, using the Crisco sticks instead of the canned variety is so much easier for exact measurement. I’m going to give you the recipe for a two-crust pie, but if you only need one bottom crust, make the second crust to freeze for later use.

I first freeze uncovered the raw crust already formed in its pan. After it’s frozen hard, I slip the pie pan into a plastic bag for easy stacking. When I make crusts, I usually make up to eight at a time to have at the ready for special occasions like Thanksgiving.

First, measure the flour and salt into a large bowl. Next, cut the shortening or lard with a pastry cutter into the flour mixture. If you don’t have a pastry cutter as pictured here, you can use two knives and cut the shortening into the flour using a cross-hatching motion. Continue cutting until the dry mixture looks like small peas. Gradually add the ice water while tossing with a fork. Then gently mold and press the dough together with your hands. Form the dough into two even balls and set aside. Roll out each ball on a generously floured surface. Transfer the dough to a pie pan. Crimp the edges with a fork or your fingers. Use as directed in a pie recipe.  

What is your favorite pie?

2 cups of flour

1 cup of shortening

1 tsp salt

About 8 tablespoons of ice water

Pie Crust Recipe

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