Wednesday, April 18

my Mom's best pie crust...

For GiBee, who asked for the recipe...

Make a single crust if you're doing a bottom-only pie, a double crust for a lattice topped, and a triple crust for a top crust pie. Scraps? Top with cinnamon sugar and bake. Enjoy!

single crust
1 1/2 cups AP flour
2 tbsp white sugar
1/4 tsp salt
dash nutmeg
1/4 cup butter
1/4 cup shortening
4 to 5 tbsp cold water

double crust
2 cups AP flour
3 tbsp white sugar
1/2 tsp salt
dash nutmeg
1/3 cup butter
1/3 cup shortening
5 to 7 tbsp cold water

triple crust
3 cups AP flour
1/4 cup white sugar
1/2 tsp salt
dash nutmeg
1/2 cup butter
1/2 cup shortening
6 to 8 tbsp cold water


In food processor, blend flour, sugar, salt and nutmeg. Cut in butter and shortening until coarse. Add half of the water, pulse. Add water as needed just until dough forms a ball. Turn out onto floured surface. Roll into flat ball, chill at least 1/2 hour. Roll dough from center out to edge until 1/8" thick. Fit into pie plate and flute edges. Bake according to filling recipe. If edges brown too quickly, cover with strips of foil.

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