Prep 10 mins
Cook 0 mins
An old woman known as Granny Moss on a dirt road in the Ozark Hills knew what she was talking about. This recipe can be adjusted for any amount of pie dough, and does well when frozen for later use. It is the only pie crust my family will eat. Anything else just lays on the plate, abandoned. Below is the "starter" instructions for 2 of your favorite 9" pies.
- 2 cups all-purpose flour
- 1 cup shortening (or you can use 1/2 shortening and 1/2 butter)
- 1⁄2 cup ice water
- 2 pinches salt
- This recipe is simple. You use 1/2 the amount of shortening/butter (a 1/2 & 1/2 blend) and 1/2 the amount of ice water as you do shortening. There is 1 "pinch" (little less than 1/2 tsp.) salt to every cup of flour.
- Fill large glass with ice cubes, pour water on top to chill while you work.
- Put flour and salt in large bowl, and cut in shortening. Using a pastry knife or just a plain fork. Do Not mass the shortening in the flour.
- When mixture resembles coarse crumbs, pour ice water into a measuring cup getting the correct amount.
- Pour into flour mixture slowly and blend to make dough. Do not over work this dough as that makes it tough.
- When entirely mixed, take 1/2 of dough out and place on lightly floured surface. Sprinkling top with flour.
- Pat down into circle to less than 1/2 inch and then use rolling pin to roll dough out into crust.
- Dough can be kept in refrigerator for 3 days wrapped tightly or frozen for up to 6 months.
- To adjust for larger amount - just go 1/2 and 1/2 --
- 4 cups flour.
- 2 cups shortening.
- 1 cup ice water.
- 4 pinches salt.
- It is just as easy as pie - as she told me!
- Enjoy !
This is the best crust I have ever made! I used all butter and cut half in until it was coarse crumbs (for tenderness), then the other half to the size of small peas (for flakiness). After mixing in the water I divided the dough and chilled overnight. It rolled like a dream, and transferred without a hitch. Thank you so much for the "formula"!