Someone's Pastry for a Double-Crust Pie (Or Two Pie Crusts)

READY IN: 15mins
Recipe by Greeny4444

This is my mother-in-law's double-crust pastry recipe for pie crusts, and I'm posting it for safe keeping. This is the crust that MUST be under every homemade pumpkin/pecan/any pie for our holidays (or my husband's side of the family thinks the pie is totally gross--haha). I titled this recipe as I did because it could have been my grandma's (her mother's), or it could have come from a church group, a recipe book, a neighbor, or some other source that I am unaware of. We (our family) has made single- and double-crust pies as well as peach cobbler using this recipe. It comes out flaky and tasty. NOTE: This recipe halves fine, but DOES NOT double well. If you want to make 4 pie crusts, make 2 separate batches.

Top Review by Shanna M.

This was an amazing pie crust recipe. I used it for a chicken pot pie. Everything was followed exactly except I didn't have butter flavored Crisco. This is going to be my new go to recipe for any pie! It's nice and flaky.

Ingredients Nutrition

Directions

  1. Prepare to have the ice water handy by filling a Pyrex measuring cup with water and ice cubes. Set it by your work area, and let it get icy cold.
  2. Combine flour and salt in a medium bowl.
  3. With a pastry cutter (or two knives), cut the shortening in until the mixture resembles pea-sized crumbs.
  4. Take out the pastry cutter and, while stirring with a fork, add 1 Tablespoon ice cold water at a time until the dough is sticky and comes together. If the weather (or your kitchen) is warm/humid, less water will be needed. Be sure you have the consistency you want, because it's very difficult to add more water.
  5. Form half the dough into a ball with your hands, and flatten the ball into a 1/2" thickness, rounding the edges.
  6. Place the dough onto a lightly floured surface (you can place between sheets of wax or parchment paper, if that is easier), and roll into a 10" circle (roll with your wrists doing the work, not your shoulders. I saw that on a Bobby Flay - Pie Throwdown episode).
  7. Gently transfer to a 9" pie plate. Gently press the pastry down into the plate, being sure not to stretch or tear the dough. If it does tear a little, just take some off the edge, and "patch" it.
  8. Create a decorative edge around the top, and cut any extra crust off of the edge.
  9. Repeat for a second single-crust pie, or fill the bottom crust and top with the second half of this recipe for a double-crust pie.
  10. Blind bake the crusts or fill and bake as directed in your recipe.

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