Tendrils

Pie Crust

Pies make the world go round. And one basic thing is common in nearly all pies. The crust.

Many different recipes.

Not for ME.

I use one recipe that I got from my Mom and I stick with it.

No sense in tangling with perfection.

Here’s the recipe that I use without fail. Memorized since I use it so often.

Pie Crust      

2 — 8 or 9 inch crusts

2 cups flour

1 teaspoon salt

2/3 cup shortening

4 to 5 tablespoons COLD water

Stir flour and salt in large bowl until blended. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. 

Gradually add just enough water, 1 tablespoon at a time, stirring with fork just until dough holds together and forms a smooth ball.

Let dough sit for one hour. Divide dough in half and shape into two balls for two pie crusts. At this point the balls of crust can be frozen.

______________________________

I hope you’re able to use this recipe and thoroughly enjoy it.

Brenda Clements Jones

, ,

6 responses to “Pie Crust”

  1. Thanks for sharing your well loved recipe! Just curious, do you have a favorite brand of shortening?

    • Hi Anita,

      Glad to share that. The only thing I ever use is Crisco All-Vegetable Shortening Sticks. In part I enjoy the ease that the sticks provide in measuring.

      Thanks Anita for reading my posts!
      Bren

  2. Very similar to the one I use and my Mom used from the old red and white checkerboard covered cookbook, “Better Homes Cookbook.” Although the slight differences might make a huge difference. 2 cups sifted flour, 1 tsp. salt, 2/3 cup shortening, 5 to 7 TBLS water…..but I normally use less, trying to keep the crust flakey. And, I usually roll into a ball, cover with plastic wrap and put into fridge to get cooler before trying to roll it out. When I don’t put as much water in the dough, it is harder to roll out easily, but the crust tastes better if not too wet. I still struggle to make a crust…..just not something I am all that good at.

    • Hi Judy!

      I’ll bet your pies are SUPER! Your recipe sounds just almost identical to mine. I have no idea where Mom got her recipe. Since HER mom was also a pie baker, she probably got it from Grandmom. And Mom’s sisters all baked pies and wonderful cakes too.

      Thanks bunches for reading my posts!
      Bren

  3. You must have been reading my mind! I look at your crusts with yearning each time you post a pie. Lately I have gone to fruit crisps ( which I do love) to avoid the crusts after a few cut-it-with-a-chisle. failures.

    • Oh Nancy! I hope you’ll give this a try. I must admit, I never mastered the “cover the ball of dough with flour and roll it out that way.” But I’ve been doing this for nearly 54 years now. I put the ball of dough (which has been flattened a bit with my fingers) on a square of waxed paper, put a square of waxed paper on top, and roll it out from there. Once I’ve got a slightly bigger circle than I need, I remove the waxed paper from top and bottom, simply to loosen the grip, THEN totally remove one of the waxed paper squares. Flip it over into the pie pan and go from there. Though this is my Mom’s recipe, she NEVER used waxed paper! I guess I cheat but it works for me! I sure do hope you have success.

      Thanks for reading my posts, and getting back to me with your comments.
      Bren