My Favorite Pie Crust

This one is the one I use for almost every pie I make. The crust is very tender, therefore very delicate to handle. I found that by using my wide pastry paddle (kind of like a shovel) on one side of the rolled out pastry, and then sliding one of those paper-thin plastic cutting boards under the other side of the crust, I lift the entire crust up and place it over the pie pan, or the prepared pie for the top crust. If it tears, so what. That's just more authentic of a homemade pie. Try not to re-roll the dough, as this will make it less tender. Just piece it together if it tears. Makes one double crust, or two pie shells. And please, use only fresh lemon juice.


2  cups  flour
1  tsp  salt
3/4  cup  Crisco brand shortening (must be chilled)
5-6 Tbs  ice water
1  egg, slightly beaten
1  Tbs  fresh lemon juice

Combine flour and salt in food processor. (I like to use my food processor for the first part of the recipe, but for years I just used a pastry blender). Add shortening and pulse until it just barely comes together, but still resembles coarse meal.

In a little cup (I use one of those Pyrex sauce dishes), combine egg, water, and fresh lemon juice. Pour into flour mixture and mix gently by hand, with a fork, until it forms a ball. (You many need to add another Tbs of water for the dough to come together.) DO NOT OVERWORK THE DOUGH. The less it is handled, the more tender your crust will be.

Divide the dough in half and roll out on a floured counter top. If you roll from the center of the dough outward, it will roll out more evenly. You can lift it up using the method I mentioned above, or you can roll it loosely around the rolling pin and then roll it out over the pie pan. Press
into shape gently.

If making two pie shells, flute the edge and prick the crust with a fork all along the bottom of the pan, and around the bottom edge where it goes up the side of the pan. Prick around the sides also. This will keep it from losing it's shape when baking (the air can escape).

If making a double crust pie you do not have to prick the bottom crust at all. Just fill with the filling you are using and roll out the top crust. Place it over the filled pie, and then flute the two crust edges together. Prick holes in the top crust to let the air escape; sprinkle with some sugar
(about 1 Tbs).

Don't get discouraged, like many people do when trying to make a pie crust. It just takes a little bit of practice and you will never buy a pre-made crust ever again. There is just no comparison whatsoever.