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mom's recipe for a double-crust pie

franmurray avatar
Recipe by
Fran Murray
@franmurray
Fountain Hills, AZ

My Grandma Johnson used this recipe and then taught it to my mother. She taught it to me and I've been baking pies with it since I was 9 years old! The key is to use ICE COLD water.

yield serving(s)
prep time 10 Min
method Bake

Ingredients For mom's recipe for a double-crust pie

  • 2 c
    all purpose flour
  • 1 tsp
    salt
  • 11 Tbsp
    crisco (not butter flavored)
  • ice-cold water

How To Make mom's recipe for a double-crust pie

  • 1
    In a medium bowl, stir together flour and salt. Cut in shortening with a pastry cutter until mixture looks like crumbs.
  • 2
    Add 3 tablespoons of ice-cold water to the crumb mixture. With a fork, gently toss. Continue adding water, one tablespoon at a time, until the dough is formed and moves around the bowl (this is a fine art). You don’t want the dough too dry or too wet. Also, the less you “work” the dough, the flakier it will be.
  • 3
    Divide the dough into 2 even disks. Wrap each disk in a damp paper towel and place into a zip-lock bag. Place the bag into the refrigerator until you are ready to use.
  • 4
    For a single-crust pastry: reduce flour to 1 1/2 cups, salt to 1/2 teaspoon and shortening to 6 tablespoons; start with 2 tablespoons ice-water and continue adding as needed.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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