Last updated on January 18th, 2020 at 08:17 pm

When I think of either of my grandmas, the memories usually involve seeing them in their kitchens, elbow deep in some type of flour mixture. They were not the canned biscuit or frozen pie crust type! I am a bit more “modern” and have used both items without any guilt whatsoever. However, most of the time it is more fun and creative to make my own dough. If you also like to get your hands a bit messy, here are two easy-to-make pie crust recipes.

The main difference between these two recipes is that one uses oil and the other uses shortening.

Oil Crust

Once upon a time, as a single woman who did not often bake for myself, I used the oil one. I did not see the sense in buying a can of shortening and having it go to waste when I already bought oil for cooking. Any type of oil works in this recipe. Do remember, however, that the type of oil may affect the taste somewhat.

Ingredients

2 cups Flour

1/2 tsp Salt

1/2 cup Oil

5 Tbsp Milk

Directions: Mix the flour, salt, and oil together. Add in one Tablespoon of milk at a time until moist. You do not want it too wet or sticky.

Sprinkle a bit of flour on your rolling surface. Flour your hands and roll the dough into a ball. Divide into two sections.

Roll out the dough into a round circle, big enough to fill a pie pan. You want enough dough to go a bit over the edges. Don’t roll it too thin or the pie filling will leak through. This crust is a bit flakier than crust with shortening. Recipe makes two pie crusts.

Shortening Crust

Now that I bake more, I have invested in a can of shortening. This crust is the one that both of my grandmas used when I was growing up. It will look and taste more like the ones that you purchase at the store. Except, my husband informed me the other night, “much, much better”. How is that for a good review? 🙂

Ingredients

2 1/2 cups Flour

1 tsp Salt

2/3 cup Shortening

7 or 8 Tbsp cold Water

Directions: Mix flour, salt, and shortening. It works best to use your hands and work the shortening in with the tips of your fingers. Once the shortening is all worked in, start adding water. Once it is moist, do not add any more. You do not want it to be sticky.

Sprinkle a bit of flour on your rolling surface. Flour your hands and roll the dough into a ball. Divide into two sections.

Roll out the dough into a round circle, big enough to fill a pie pan. You want enough dough to go a bit over the edges. Don’t roll it too thin or the pie filling will leak through. Recipe makes two pie crusts.

Pie Crust
Unbaked Shortening Crust

If you are baking the pie crust empty, bake at 425 degrees Fahrenheit for 10-12 minutes. Otherwise, following the baking rules for whichever pie recipe you are using.

Looking for something to fill these two easy-to-make pie crust recipes with? See links below for pie recipes.

Pumpkin Pie

Apple Pie

Disclaimer: It has come to my attention that a few of my family recipes may possibly be found elsewhere. I am simply giving them to you as they have been written in my family cookbooks for years. Where my family may or may not have obtained them through the years, is a complete mystery to me and any similarities are completely unintentional.

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