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Two Crust Standard Pie Crust

Makes two - nine inch crusts

Two Crust Standard Pie Crust
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I think pie crust makes the pie. That flakey, buttery, melt in your mouth kind of crust is oh so good. This recipe comes from an old cookbook I have for food processors. This dough comes together so quickly, it has never failed me. Don't be afraid of pie crust - it is so worth the effort. Enjoy!


2 cups all-purpose flour

1 tsp salt

1/2 cup vegetable shortening, room temperature, cut into 6 pieces

1 TBSP butter, frozen

1/3 cup cold water


Using a food processor, position knife blade in bowl. Add flour, salt and butter. Process until particles resemble coarse crumbs, about 15 seconds.

With processor running add water in a continuous stream through food chute. Process until dough forms a ball and clings to side of bowl. Remove knife blade. Shape dough into a ball and divide into two equal parts. Form each half into a ball and flatten slightly before rolling.

If crust is to be baked before filling, prick generously with fork and/or use pie weights to keep the crust from puffing during the baking process. If you only need one crust you can freeze the second crust for future use.

Helpful hint

When I roll out my dough I moisten my counter top slightly and lay down a sheet of wax paper. The damp surface will keep the wax paper from moving. Sprinkle lightly with flour. Flatten one dough ball slightly and top the dough with the second sheet of wax paper and roll dough between the two sheets of paper until you have reached the desired size. Gently peel off the top layer of wax paper and pick up dough with the wax paper attached and place dough (dough side down) over your pie plate. Carefully peel off the wax paper and if needed help guide your dough down into your pie plate. Repeat steps with top layer of pie dough. Crimp edges of pie and trim excess dough. Cut slits into top of pie to vent while baking.

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