Pie Crust

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I have been using this recipe since 1976 but the one I use has 3 1/2 cups all purpose flour & 1 cup Crisco. This ratio does not create a very sticky dough. It keeps & freezes very well.

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This recipe starts as a very sticky and odd dough. I have never made a pie crust that had this kind of consistency, but the chef just went about adjusting the flour/moisture content a different way for this one. You put a very sticky dough in the freezer and end up adding a lot of flour to it when you roll it out. Next time I may try and add more flour to begin with, but I don't want to mess with it too much because once you get it rolled out and baked, it's awesome. This made a very flaky pastry with a very nice flavor. I did use butter flavored shortening but will use a mixture of both butter flavored and regular next time as it was a little intense with the amount in the crust.

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I have actually used this recipe for too many years to count (well I would just rather not count them Regardless this is and always has been a no fail perfect pie crust! Use it on every pie I make. It is Fantastic!

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This is the best pie crust recipe I have used. It has a moist textur and delicate flavor. I have always had good luck with the recipe and plenty of compliments regarding taste and texture. I have used it for over 20 years now.

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it was just like i lernt in school... it was very good

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I put 3 cups of flour and 1 1/2 cups crisco in a bowl and went to town with my pastry cutter and the whole time, even after adding 1/3 c of flour... it was the sticky consistency of sugar cookie dough. what in the heck could I have done wrong?