Oma’s Pie Crust

Basic pie crust for a 2 crust, 9″ pie.

  • 2 cups flour
  • 1 tsp. salt
  • 2/3 cup shortening (she used Crisco, Carol uses half butter, half Crisco or margarine)
  • 4-6 Tbsp. ice water

Sift flour and salt.  Blend in shortening using pastry blender until the size of peas, not too fine.  Add ice water a tablespoon at a time and mix with a fork until it holds together.  Shape into two balls.  Refrigerate for 10 minutes.  Flatten with hands.  Roll out on a floured board or pastry cloth.  Shape in pan.

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