Grandmother’s Pie Crust
My mother and grandmother whipped pies up using this pie crust recipe quite often and always had a batch of extra dough. We loved to eat it raw or they would roll it out and cut it into thin strips with a pastry cutter. The strips were cut 4-6 inches long and left plain or sometimes sprinkled with cinnamon and sugar. Bake at 425 degrees or until slightly brown. These made for a yummy snack!
Double this recipe for a top lattice crust that is so so pretty!
Grandmother’s Pie Crust Recipe
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1/3 cup Crisco shortening, cold
- 2-4 tablespoons ice water
Sift flour before measuring. Sift measured flour with salt added. Cut shortening into the flour with a pastry blender or pulse with a food processor until the mixture resembles course meal.
Add cold water a little at a time until mixture sticks together with a fork. Do not overwork the dough or crust will not turn out flaky.
Press dough together into a ball that is still rough, not smooth and wrap in a sheet of plastic wrap. Press into a small flattened disk. Refrigerate for 1-2 hours.
Roll out onto floured board or between two sheets of pastry paper until it spreads slightly beyond circumference of 9 inch pie pan. If needed, use this Non stick Mat from Amazon. Fold in half and lay it over the pie pan. It should drape over the sides. Trim with kitchen scissors to make it even all the way around leaving just a bit of dough to work with for the edges.
Crimp the edges by repeatedly pressing the thumb and forefinger of one hand, held about an inch apart, along the inside rim of the crust. At the same time pushing into the space between these fingers along the outside rim with the forefinger of the other hand.
