Desription Edit

Makes 2 pie crusts. The secret to flakey crust is to mix the dough just enough to incorporate the ingredients then stop. Often I add a dash of vinegar in the ice water, it's a matter of personal preference. by Spud Nut

Ingredients Edit

Directions Edit

  1. Sift together flour and salt.
  2. Cut in shortening with pastry knife until pieces are size of small peas.
  3. Sprinkle in 1 tbsp water at a time.
  4. Gently mix.
  5. Repeat until all is moist and forms a ball.
  6. For 2 pie crusts, cut ball in half - one for each pie crust.
  7. On lightly floured surface, flatten ball with rolling pin and roll to desired thickness.
  8. Transfer to pie tin or this dough also may be filled with meats/or fruit.

Nutritional information Edit

Per serving (111g, not including spelt flour):

  • Calories 578 | Calories from Fat 583 (100%)


  • Total Fat 64.8g 99% (Saturated Fat 33.2g 165%, Polyunsat. Fat 4.9g, Monounsat. Fat 23.1g, Trans Fat 0.0g) | Cholesterol 100mg 33% | Sodium 1381mg 57% | Potassium 9mg 0% | Total Carbohydrate 0.0g 0% (Dietary Fiber 0.0g 0%, Sugars 0.0g) | Protein 0.3g 0% | Vitamin A 944mcg 18% | Vitamin B6 0.0mg 0% | Vitamin B12 0.1mcg 1% | Vitamin C 0mg 0% | Vitamin E 1mcg 3% | Calcium 10mg 1% | Magnesium 1mg 0% | Iron 0mg 0% | Alcohol 0.0g Caffeine 0.0mg
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