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Pie Crust

Royer’s Cafe, Round Top

By November 2005Comments

2 cups minus 3 tablespoons chilled Crisco shortening (do not substitute another brand)
5 cups flour plus several tablespoons
1⁄2 teaspoon salt dissolved in
1⁄2 cup chilled water

Cut the Crisco into the flour and work it with a pastry blender or the tips of your fingers until it is crumbly, like cornmeal. Sprinkle the water on the mixture and blend gently into the dough until absorbed. Add several more tablespoons flour one at a time (use the least amount possible), and work the dough with your hands until you can gather it into a ball; do not overwork. Separate into three balls, put in plastic bags, and chill for at least 30 minutes before rolling out. The dough works easiest when chilled. It also freezes well; thaw 2 hours at room temperature or in the refrigerator.

Makes 3 single crusts.

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