Easy Pie Crust

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I have never been one to make pies. I love eating them, but making them scared me. Getting the dough ratio just right, rolling it out, and transferring it to the pie tin seemed very daunting to me. That is…until my Mom shared her foolproof pie crust recipe with me. She’s been using it since 1970, where she got it from a gal who also lived in her dormitory. She’s also submitted it to several church cookbooks over the years; it’s ease and popularity always proven. Because cold fat (butter) and ice water are not part of this recipe, it’s easier to make and use. At least for scaredy cats like me! It yields a nice, flaky crust and comes out perfect every time.

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Okaaaay, so I have a lot to learn about transferring the dough [evenly] and making it pretty!

Easy Pie Crust

Makes enough for one bottom crust

1 1/4 C flour

1/2 C shortening

1/2 C boiling water

1/4 t baking powder

1/4 t salt

Combine all the ingredients. Stir well, until completely mixed. Place in the refrigerator for 30 minutes. Roll out, as desired. Add your filling and bake in a 350F oven (time depends on filling). You can place tin foil on the crust if it starts getting too brown.

THAT’S IT! How easy is that?

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I hope you enjoy this family recipe! (I used the Libby’s Pumpkin Pie recipe right off the back of the can)

Peace ‘n’ Blessins’!

Kristin

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