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My grandmother supported her family during the Depression by baking. This is her recipe for pie crust. I use this often as I am a pie baker. The trick to good pie crust is to be gentle and treat it very lightly.
Ingredients
- ½ cup vegetable shortening
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold water
Directions
Step 1
Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
Step 2
Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.
Cook’s Note
For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inch larger than rim. Tuck top crust under bottom along rim. Seal with floured fork.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 199 | |
| % Daily Value * | |
| Total Fat13g | 17% |
| Saturated Fat3g | 16% |
| Sodium146mg | 6% |
| Total Carbohydrate18g | 7% |
| Dietary Fiber1g | 2% |
| Total Sugars0g | |
| Protein2g | |
| Calcium4mg | 0% |
| Iron1mg | 6% |
| Potassium25mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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