Total Time
Prep 10 mins
Cook 0 mins

This recipe was given to me over 20 years ago by my neighbor. It's a wonderfully easy crust that you pat in the pan. No rolling out is necessary. Originally it was to be mixed with a pastry cutter, but I have done it sucessfully for years with a food processor. I prefer it mostly for quiche, but have also used it for pies when in a pinch. When making this for a quiche, I have been known to add whatever spices that might go along with it, such as chili powder, garlic, nutmeg and such. Be sure that the shortening is at room temperature! I hope you enjoy it!


  1. Place all ingredients in food processor, and pulse slowly until mixture is the size of peas.
  2. Slowly add in, 1 Tbls. at a time, cold water until you can form it into a ball.
  3. Pat evenly into a 9 inch pie or quiche pan.
Most Helpful

I made this pie crust to use for a quiche. It was very easy to do. Thanks MailbagMary :) Made for Bargain Basement tag game

Boomette January 24, 2011