Grandma’s Pie Crust

My Grandma Durst was an amazing cook.  She could garden, cook, bake, can, and paint!  One day, when I grow up, I want to be just like her.  She was as sweet as pie and as tough as nails.  She was married when she was 16 years old.  She and Grandpa Durst were married for 69 years.  That’s a very long time and it is a legacy were are so encouraged by.  My husband’s grandparents, PePaw and Gran Gran were married almost as long.  We are blessed with a Godly legacy of long marriages!

Grandma Durst always made all the meals when we would come to visit.  We would “help” in the kitchen (sorta), but it was definitely her gig and she ran the show.  My sister and some of my cousins were blessed with being able to spend a lot more time in the kitchen with Grandma than I was, but I was able to pick up a thing or two from her in the limited time I spent in her kitchen.

Grandma made wonderful desserts.  They were so delicious!  One of the many things that Grandma did well, was pies.  Today, I am going to share Grandma’s pie crust recipe.

I have some pie crust hints and tips, but I’m going to give you the recipe first.  I’ll list the hints and tips after the recipe! 

Grandma’s Pie Crust

2 C flour
1/2 tsp salt
3/4 C palm shortening, lard, or butter*
1 large egg
5 TB milk

Preheat oven to 450 degrees if baking the pie shell.  Place flour and salt into a bowl.  Cut in the palm shortening, lard, or butter with a pastry blender.

Easy Pie Crust
Crust made with palm shortening

In a small bowl, beat the egg and milk.  Stir milk mixture into flour mixture with a fork.  

Easy Pie Crust

Knead as few times as possible to combine the dough.  Divide the dough into two balls if making two thin crusts.  Roll out the crust on a piece of parchment paper.  

Easy Pie Crust
I used a farm fresh egg with an incredible golden yoke- that is why this crust is so yellow!

Roll the dough out larger than the pie pan.  The dough will be thin!

Use the parchment paper to gently flip the pie crust into the pie pan.  

Easy Pie Crust

Press the crust into the pan and flute the edges well, pressing the crust onto the top lip of the pie pan so it won’t shrink down while baking.  Poke the shell with a fork.

If baking the shell ahead of time, reduce the oven to 375 degrees and bake for 10-15 minutes or until lightly golden brown and cooked through.

Yields: 2 thin crusts or 1 thick crust

Hints
Pie Shells- Cream pies usually require a pre-baked shell.  For other pies, just bake according to that pie’s recipe directions.

*Fat- You can use shortening, palm shortening, lard, butter or a combination of any of these for this recipe.  Using all butter will give a flakier crust, but won’t hold the fluting on the edges as well.  Palm shortening works wonderfully and holds the fluting very well, but doesn’t have as many flaky layers.  

Find the Dutch Apple Pie recipe here.

Dutch Apple Pie
Dutch Apple Pie that I made with this crust!

 What is your favorite kind of pie?

 

Grandma's Pie Crust
Super easy pie crust recipe passed down from my Grandmother. Includes hints and tips for making an incredibly delicious crust for every kind of pie.
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Ingredients
  1. 2 C flour
  2. 1/2 tsp salt
  3. 3/4 C palm shortening, lard, or butter*
  4. 1 large egg
  5. 5 TB milk
Instructions
  1. Preheat oven to 450 degrees if baking the pie shell. Place flour and salt into a bowl. Cut in the palm shortening, lard, or butter with a pastry blender.
  2. In a small bowl, beat the egg and milk. Stir milk mixture into flour mixture with a fork. Knead as few times as possible to combine the dough. Roll out the crust on a piece of parchment paper.
  3. Roll the dough out larger than the pie pan. The dough will be thin!
  4. Use the parchment paper to gently flip the pie crust into the pie pan. Press the crust into the pan and flute the edges well, pressing the crust onto the top lip of the pie pan so it won’t shrink down while baking. Poke the shell with a fork.
  5. If baking the shell ahead of time, reduce the oven to 375 degrees and bake for 10-15 minutes or until lightly golden brown and cooked through.
Pie Shells
  1. Cream pies usually require a pre-baked shell. For other pies, just bake according to that pie's recipe directions.
*Fat
  1. You can use shortening, palm shortening, lard, butter or a combination of any of these for this recipe. Using all butter will give a flakier crust, but won't hold the hold the fluting on the edges as well. Palm shortening works wonderfully and holds the fluting very well, but doesn't have as many flaky layers.
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