Flaky Pie Crust

There are many experts online that will teach you their method for the "perfect" pie crust. Most of them advocate using cold butter, lard, or shortening.  Some call for an egg; some use ice water.

My mother experimented extensively when she was a new bride, and taught me this simple and unfussy pie crust recipe. 

2 cups flour

1 tsp salt

Mix together, remove 1/3 cup, set aside

Cut 3/4 cup Crisco (or use half COLD butter for crust that doesn't flake quite as much) into the larger amount of flour/salt mixture, using a pastry blender or two knives going opposite directions, until the shortening is just noticeable.  (If using butter, pea size.)

Add 1/4 cup water to the 1/3 cup flour set aside earlier.  Mix into larger mixture, with as little handling as possible, forming one large ball with all the flour incorporated into it.

Divide the dough in half.  Roll out on floured board or counter a little larger than the pie pan you will be using.  Lift dough with wide spatula, slip pie plate underneath.

Fill with mixture for pumpkin or pecan pie, and bake per pie instructions.

If baking a fruit pie, first pierce the pie crust in several spots with a fork, and bake at 400 degrees F for 5-10 minutes until slightly golden.  Cool, then fill with fruit pie filling and bake according to pie instructions.


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