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Basic Pie Crust

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
This makes enough pie crust for one two-crust (9-inch) pie o
Category
Pies and Pastries
Course
Desserts
Preparation Method
No Cook
Sources
Favorite New England Recipes

The dough should be carefully rolled, very lightly from the center to the edges to a size somewhat larger than the pie pan it is to fill.

Ingredients
2 cups flour
3/4 cup shortening
1 teaspoon salt

Instructions

Sift together the flour and salt upon a board or marble surface and cut in the shortening with a pastry blender or 2 knives until thoroughly mixed and like coarse sand.

Make a paste of 1/4 cup flour and 1/4 cup cold water and add to the above mixture quickly and lightly with a fork. Shape into a ball, cover the dough and chill thoroughly. When chilled roll the dough out on a lightly floured surface. With a little practice it is easy to make good pie crust, but if you are inexperienced, or in a hurry, the commercially prepared sticks make excellent pie crust too.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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