Prep 45 mins
Cook 40 mins
This is a nice easy pie crust. I use 2 knives when I cut the shortening into flour mixture since I do not have a pastry blender.
- 1 1⁄2 cups all-purpose flour (dip-and-sweep)
- 1⁄2 teaspoon salt
- 1⁄2 cup vegetable shortening, at room temperature
- 1⁄4 cup ice-cold water (or as needed)
Double-Crust Shortening Pie Dough
- 2 1⁄4 cups all-purpose flour
- 3⁄4 teaspoon salt
- 3⁄4 cup vegetable shortening
- 6 tablespoons ice-cold water
- Combine the flour and salt in a medium bowl.
- Using a pastry blender, cut in the shortening until the mixture is crumbly, with a few pea-sized pieces of shortening.
- Sprinkle in the water and mix with a fork, adding just enough until the mixture is moistened and begins to clump together.
- Gather up the dough and form into a flat disk.
- You can use this dough immediately or proceed to the next step.
- Wrap the dough in wax paper or plastic wrap.
- Refrigerate for atleast 20 minutes or up to overnight.
- If chilled until hard, let the dough stand at room temperature for about 10 minutes to soften slightly before rolling.
- ********Double-CrustShortening Pie Dough*********.
- Use all-purpose flour, salt, vegetable shortening and ice-cold water.
- Divide the dough into 2 equal pieces.
I was excited to find a recipe that tasted just like my mother's pie crusts. I like that it's perfectly flaky! Remember, dough needs to be kneaded! Therefore, no need to add extra water.
It's an ok pie crust but needs way more water than stated if you actually want to work with it
sounds very good i am going to make cinnamon swirl cookies