Perfect Pie Crust

Photo: PharStarr

This is a delicious, tender and flaky crust. Excellent for most any pie. Fruit, vegetable or meat pies work well with this crust.

Yield: 1 serving
Community Recipe from


  • 2 cup(s) All purpose flour sifted
  • 1 teaspoon(s) Salt
  • 3/4 cup(s) Vegetable Shortening
  • 4 tablespoon(s) Cold Water


  1. Mix sifted flour and salt.
  2. Cut in about 2/3 of the shortening with pastry blender or two knives until fine as meal.
  3. Cut in remaining shortening to the size of large peas.
  4. Sprinkle 4 tablespoons cold water over different parts of mixture.
  5. Mix thoroughly, with fork, until all particles cling together in a dough that follows the fork around the bowl and leaves the sides clean.
  6. Take the dough up in hands and press gently, with fingers, into a smooth, blended ball of dough.

  7. For a 2-crust pie or a lattice-top pie, divide the dough in half and shape each portion into two flat rounds. Then use as directed in the various pie recipes.

  8. YIELDS: One 9 inch 2-crust pie, a lattice-top or spiral top pie, or 9 tart shells.
July 2014

This recipe is a personal recipe added by PharStarr and has not been tested or endorsed by MyRecipes.

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