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Pie Pastry / Pie crust recipes

425

 Standard (Shortening) Pie Crust Recipe:

 1 crust – 8” or 9”

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

 2 crust – 8”

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

2 crust – 9”

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

 2 crust – 9” x 3 (for 2-3 pies)

6 c flour
3 tsp salt
2 c. shortening
  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 c. flour
1 tsp salt
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 tsp salt
c. vegetable oil

4 - 5 TBSP cold water