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Summary: This is the traditional recipe for making pie crust (called “pastry” by some), as taught to me by my grandmother. These basic instructions are in pretty wide use, and used generally by most everyone I know who makes pie crust.
{For one pie crust, for an open face pie such as pumpkin pie. Double the recipe if you need a top and bottom crust, as in the traditional closed apple pie}
Quick Instructions: Mix shortening and flour. Add water until mixture just sticks together in a ball. Roll out, and put in a greased and floured pie pan.
Detailed Instructions:
NOTES: I have used a bit of vegetable oil in lieu of all of the shortening when I ran low–without any ill effects. There is a recipe which calls for ALL vegetable oil instead of shortening, though I’ve never personally tried it. Also, I think you are safe in omitting the salt altogether. I can’t taste any difference in the saltless version, and I doubt most people could.
CulinaryTradition: USA (Traditional)
My rating: 5.0 stars