"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Gram's Perfect Pie Crust "Plain Pastry" Recipe

  Tried it? Rate this Recipe:


This recipe for Gram's Perfect Pie Crust "Plain Pastry", by , is from Gabrielle's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gram Kinkade


For a single pie crust or 4 to 6 tart shells:

1 cups sifted flour
tsp salt
cup shortening
4 to 5 tbsp cold water

For one 8-, 9-, or 10-inch double-crust or lattice top pie, two 8-, 9-, or 10-inch single crust pies, or 6-8 tart shells:

3 cups sifted flour
1 tsp salt, heaping
1 cup shortening, heaping
5-7+ tbsp cold water
1 tsp vinegar

Sift flour and salt together; cut in shortening with pastry blender until pieces are the size of small peas. (For extra tender pastry, cut in half the shortening till like cornmeal. Cut in remaining till like small peas.) Sprinkle 1 tablespoon water over part of the mixture. Gently toss with fork; push to side of bowl. Repeat till all is moistened. Form into ball. (For double crust and lattice-top pies, divide dough for lower and upper crust and form into balls.) Flatten on lightly floured surface by pressing with edge of hand 3 times acorss in both directions. Roll from center to edge till ⅛ inch thick.

To bake single-crust pie shells: Fit pastry into pie plate; trim to 1 inch beyond edge; fold under and flute edge by pressing dough with forefinger against wedge made of finger and thumb of other hand. Prick bottom and sides well with fork. (If filling and crust are baked together, do not prick!)

Bake at 450 for 10-12 minutes or til golden.

For Lattice-Top Pie: Trim lower crust inch beyond edge of pie plate. Roll remaining dough ⅛ inch thick. Cut strips of pastry to inch wide with pastry wheel or knife. Lay strips on filled pie at 1-inch intervals. Fold back alternate strip as you weave cross strips. Trim lattice even with outer rim of pie plate; fold lower crust over strips. Seal; flute edge.

For Double-Crust Pie: Trim lower crust even with rim of pie plate. Cut slits in top crust. Lift pastry by rolling it over rolling pin; then unroll loosely over well-filled pie. Trim inch beyond edge. Tuck top crust under edge of lower crust. Flute edge of pastry as desired.

If edge of crust browns too quickly, fold strip of foil around rim of crust covering fluted edge.

Personal Notes:
Personal Notes:
Gram used the recipe from Better Homes & Gardens "New Cook Book," but the second recipe for double-crust or lattice top pies is her own creation from the one in the book :)




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!