Grandma's Homestead Pie Crust - Lima, OH News Weather Sports

Grandma's Homestead Pie Crust

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In order to save time, we like to mix a large batch of pie crust crumbs and liquid mix and store them in the refrigerator. When we are ready to use it, we can put together a pie, quiche, or pot pie in quick order. The following recipe makes three 9 1/2 single pie shells.


1 stick or 4 oz. butter
1/2 cup white shortening
3- 3/4 cup pastry flour
1 Tablespoon sugar
1 teaspoon salt


1) Mix the dry ingredients with a wire whisk.

2) Add the butter and shortening, rubbing them together with your fingers until it resembles corn meal.

3) Place in a plastic bag and store it in the refrigerator until very cold. They will keep in the refrigerate 2 to 4 weeks.

4) In a separate container, mix the following:
                                                                        1 cup of water
                                                                        2 eggs
                                                                        2 Tablespoon vinegar

5) Store in refrigerator until ready to use. This will keep in the refrigerator for 3 days.

For one single pie shell:

1) Mix 2 cups of crumbs with 5 Tablespoons of liquid mixture.

2) Toss gently with a spatula, then form into a ball with your hands. You need to gently work and mold until the ball is soft and easy to roll.

3) Using your rolling pin, roll out onto a floured surface about 11" in diameter and 1/8" thick.

If you desire double pie shell , do the previous steps twice