Pie Pastry / Pie crust recipes

425°

 Standard (Shortening) Pie Crust Recipe:

 1 crust – 8” or 9”

1 c flour
½ tsp salt
1/3 c. shortening
2 TBSP cold water

 2 crust – 8”

1 ½ c flour
¾  tsp salt
½ c. shortening
3 TBSP cold water

2 crust – 9”

2 c flour
1 tsp salt
2/3 c. shortening
¼ c. cold water

 2 crust – 9” x 3 (for 2-3 pies)

6 c flour
3 tsp salt
2 c. shortening
¾  c. cold water

 2 crust – 9” x 4 (for 3-4 pies)

8 c flour
4 tsp salt
2 2/3  c. shortening
1 c. cold water

Oil Pie Crust / Pastry recipes:

(use waxed paper to roll out)

 2 crust – 8” or 9”

1 ¾ c. flour
1 tsp salt
½ c. vegetable oil
3 TBSP cold water

This recipe X 1.5 (use for 2 crust - 10” pie pans)

2 2/3 c. flour
1 ½ tsp salt
¾ c. vegetable oil
4 ½ - 5 TBSP cold water