My Grandma's pie crust.
My Private Note
Units: US | Metric
- 1Blend Crisco and flour with a pastry cutter; I recommend gradually blending in the flour.
- 2Sprinkle the 5 tablespoons cold water (refrigerated/bottled water works) one tablespoon at a time over the dough while cutting it with a butter knife to blend.
- 3This recipe will make a 9-inch double pie crust.
- 4If you don't want to make the pie until later this will keep wrapped in wax paper either refrigerated or not.
- 5To use, flour a clean counter top and rolling pin.
- 6Divide the dough with one piece being slightly larger.
- 7Mix in a little more flour in the larger piece.
- 8Begin to roll it from the middle out on the counter.
- 9Try to keep it circular and continue to roll it until it is big enough.
- 10Transfer pastry into a pie pan; press down and cut off excess with a knife.
- 11Mix the trimmings into the other smaller piece of dough; repeat the process.
- 12Fill your pie.
- 13Transfer the rolled dough to the top.
- 14Seal the dough, cut off excess pastry, and make slits (normally).
- 15Bake according to pie directions.
- 16Cut trimmings into strips and sprinkle with cinnamon and sugar.
- 17Bake trimmings with the pie or before the pie. Watch very carefully as the trimmings will be done quickly and can burn easily.
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Nutritional Facts for My Grandma's Pie Crust
Serving Size: 1 (66 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 340.2
- Calories from Fat 233
- Total Fat 25.9 g
- Saturated Fat 7.8 g
- Cholesterol 0.0 mg
- Sodium 291.4 mg
- Total Carbohydrate 23.8 g
- Dietary Fiber 0.8 g
- Sugars 0.0 g
- Protein 3.2 g