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Mom's Pie Crust

You couldn't have mom's apple pie without mom's pie crust.


  • 2 Cups sifted flour. Use all-purpose flour. Do not use cake flour or self-rising flour. (sift through a strainer. If you do not want to buy a strainer, go ahead anyway) 
  • 1 Tsp Salt 
  • 2/3 Cup shorting: all butter, all margarine or 1/2 and 1/2 of any combination including using 1/2 crisco. Grandmas made really flaky crust with crisco. 
  • 5-7 Tbs of cold water


  1. To blend: Sift flour and salt together; cut in 1/2 of the shorting (room temperature, not melted). Use the pastry cutter I sent with you. Blend until like cornmeal. Cut in the remaining 1/2 of the shorting until mixture is like small peas. 
  2. To moisten: Sprinkle 1 tablespoon water over part of the mixture. 
  3. Gently toss with fork. Push this to the size of the bowl. Repeat until all is moistened. Add water VERY carefully, you may not use even 5 tablespoons. 
  4. You don't want it too wet and sticky. Form into a ball. At this point you can cover with plastic and put into fridge and finish pie the next day. It also freezes well. 
  5. To form: Divide ball in two pieces, one slightly larger. Roll out larger one on lightly floured surface. Roll as little as possible as handling dough "too much" will make it tough. Use the larger one to make the bottom crust, fitting in pie pan. Roll out top and put on after the bottom crust has been filled with apple mix. 
  6. You can lift top crust by rolling it over the rolling pin, then unroll loosely over the filled crust. Use a large soft drink bottle if you don't have a rolling pin.

Baking Notes

  1. After pie filling is added to the pie crust bottom, rub a little water on the edge of the unbaked crust (glue for the top). Put on top and cut top edges neatly and long enough to fold under the edge of the bottom crust. Now make it pretty by fluting with your forefinger against a wedge made of your finger and thumb of the other hand. 
  2. Prick top with fork to let steam out. You can do this in a design. 
  3. Decorate with left over pie crust dough into seasonal or holiday shapes or names, ages etc. Edges will brown quickly, so cover with aluminum foil. If you are making a single crust pie (chocolate cream, banana cream) you cook a single crust empty.