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    You are in: Home / Recipes / My Favorite Pie Crust Recipe
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    My Favorite Pie Crust

    My Favorite Pie Crust. Photo by 2Bleu

    1/5 Photos of My Favorite Pie Crust

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    WiGal's Note:

    This is my Mother's pie crust - hands down-the best! I have not included the baking directions because it depends upon the filling you decide to use.

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    Units: US | Metric


    1. 1
      Set out the solid margarine stick for a while on the kitchen counter to soften it.
    2. 2
      Mix flour, salt,and margarine with one hand in small bowl-1 1/2 quart size. You do not want the mixture to get too warm. Use your other hand to hold bowl or use 2 knives which is what I do.
    3. 3
      Mix until you have pea-sized pebbles.
    4. 4
      Chill for 30 minutes (or freeze and later defrost and continue with remaining directions).
    5. 5
      Remove bowl from refrigerator; add 1 tablespoon of icy cold water. Add more if you need to.
    6. 6
      Mix with one hand until mixture sticks together in a ball. Use other hand only to hold the bowl.
    7. 7
      Put additional flour onto counter and rolling pin.
    8. 8
      Roll dough into a circle for your pie.

    Browse Our Top Crusts/Pastry Dough Recipes

    Ratings & Reviews:

    • on December 10, 2012


      easy tastes great used in pie machine mom got me sorry review so late

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    • on April 22, 2009


      Easy to make pie shell with excellent results. I used 1/2 cup solid margarine (could not find sticks of margarine) and followed directions as written. I fit the crust into the pie plate, pricked the bottom and sides of the crust with a fork, and fluted the edge. Then I placed a piece of parchment paper the size of the pie plate inside the shell and used beans to weight the bottom to help retain the shape of the shell. Baked crust at 400 degrees Fahrenheit for about 5 minutes, removed the beans and parchment paper and baked an additional 5 minutes until the edge was golden brown. Filled the baked crust with lemon pie filling and used Meringue That Will Not Bead or Create Wateriness for the meringue. Will definitely try this recipe with butter too.

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    • on December 01, 2008


      I picked this recipe because I was out of shortening and all I had was margarine. This turned out great! I think butter would make it flakier, but it was still wonderful with the margarine. I doubled the recipe and got three crusts.

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    Read All Reviews (5)


    Nutritional Facts for My Favorite Pie Crust

    Serving Size: 1 (42 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 211.8
    Calories from Fat 138
    Total Fat 15.4 g
    Saturated Fat 3.1 g
    Cholesterol 0.0 mg
    Sodium 204.7 mg
    Total Carbohydrate 16.0 g
    Dietary Fiber 0.5 g
    Sugars 0.0 g
    Protein 2.3 g

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