Prep 15 mins
Cook 0 mins
My Grandma gave me this recipe years ago when I was a small girl before she died. I havent used anything else for years. Recently I have changed to a more stable pie crust because of a lack of humidity in the area where we live...but this crust is still the one my heart belongs to.
- Mix flour and salt together, remove 1/4 cup of flour mixture to a separate bowl.
- Cut the shortening in to the remaining flour mixture until pebble-ey.
- Add 1/4 cup water to 1/4 cup flour mixture and stir to make a paste.
- Add paste to flour mixture and mix until ball forms (I use my hands).
This is a nice crust recipe that comes together quickly. I wasn't quite sure if this is a 'press-in' or 'roll-out' type of crust so I refrigerated it for about an hour, then dusted with extra flour and rolled it out and that worked fine. Makes a nice, tender crust. Thanks Carrie...good crust!