Pie Crust (Non-Soggy)

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READY IN: 10mins
Recipe by waynejohn1234

I use this for all one crust pies, e.g. pumpkin, pecan, etc. It stays crisp on the bottom. You must use butter because margarine does not work well and gives a rubbery crust. I think it came out of a Gourmet magazine many years ago. Should be chilled at least 2 hrs. after mixing.

Ingredients Nutrition


  1. Sift flour and salt.
  2. Cut butter and shortening into small bits and blend in with a pastry blender.
  3. Add water a teaspoon at a time.
  4. Knead lightly just to make smooth.
  5. Chill.

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