Mom's Pie Crust

This is a Bolton family recipe that makes the perfect pie crust! We share it with you now. Makes enough dough for a double pie (like for an apple pie). From

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Servings: 1

Prep Time: 00:15

Cook Time: 00:00

Main Ingredients

2 heaping cups sifted flour

1 1/2 tsp. salt

1 cup crisco

1/2 cup water


1Put the flour and salt in a mixing bowl. Cut in the shortening with a fork or pastry blender until crumbly. Add water a little bit at a time until you get dough that sticks together but is not sticky. You might not use all the water.

2Use about 3/4of the dough to roll out and line the pie dish. Crimp the edges in whatever decorative way you wish. Trim around the edge with a knife. (If you are making a double crust pie, don’t crimp the edge, just cut off the excess, fill pie, put on top and then crimp the edges together.)

3For a single crust, bake at 425 degrees F. for about 20-25 min.

4For a double crust pie, it will depend on the recipe, but generally, start at 425 degrees for 20 minutes, then lower to 350 degrees for the remainder of the needed time. For example, for apple I put it at 350 for about another 30 min. (until everything looks golden brown.

Additional Notes

Crisco brand shortening is the best for this recipe. We've used butter, lard, and other brands but it always turns out the best with Crisco.

Don't use more than a cup of Crisco, less is preferable to more in this case.

Not all the water will be used necessarily so add just a bit at a time until you get the right consistency.

To make it easier to roll and move, refrigerating the dough for a little bit is helpful.

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