What I’m Making: Jo’s Pie Crust Recipe

I was making pie the other day and I remembered that a blog reader had asked if I would share my pie crust recipe. Well my pie crust recipe is really a Better Home and Gardens recipe. It came from THIS BOOK.

I very much love this cookbook because the recipes all have pictures like this. If you don’t have a grandma around to show you how to make the recipe, these pictures are second best.

This is the actual recipe for a double-crust pie. On this day I was making single-crust pies but was making two of them so I still followed this recipe.

I put in the 2 cups of flour, the teaspoon of salt, and 2/3 of a cup of Crisco.

I use this food chopped to work the Crisco into the flour/salt mixture. It should be all tiny pieces when you’re done.

I was told long ago when making pie to make sure the water you add is super cold. I always fill a glass of water with ice and put it in the refrigerator the second I think I’m going to make a pie. I added half of the needed water, took a fork, and blended it in, then added the remaining water. I use a fork for this with a lift and flip method rather than stirring.

Once it’s mostly blended I use my hand and do the final combining. I try not to handle the dough a lot.

HERE is a link to the baking mat I use. I put a light dusting of flour on it and on my rolling pin and roll out the crust. There is no need to worry about what shape it’s in. You can see mine isn’t round.

I fold the rolled dough over my rolling pin, then lift it and place it over the pie pan.

From there take kitchen scissors and trim so there is about an inch hanging over. Tuck the hanging dough under the pie.

Pinch the edges.

This day I was making a Rhubarb Custard Pie. Find the recipe HERE. I was trying out a recipe modification of Blueberry Custard Pie.

In the end, we prefer THIS RECIPE for the Rhubarb Custard Pie and THIS RECIPE for a Blueberry Sour Cream Pie.

That’s how I make pie crust…

7 thoughts on “What I’m Making: Jo’s Pie Crust Recipe”

  1. Kathy Shelton

    Thanks for sharing. I was shocked at the price
    Of pie shells the last time I bought them. I will try making them now.

  2. Betty Crocker taught me how to cook! Thankfully there were pictures! I’m not saying mom didn’t teach me….it was easier to just do it herself. She taught me how to sew, embroider, knit…..but her kitchen was hers. Miss her!

  3. That’s the same pie crust recipe I have. It’s the one we used used in Home Ec class. I only use Crisco shortening when I make my pie crusts. My mom always used lard but my crusts always fell apart when I used lard. This recipe makes flaky crusts.

  4. Your pies look beautiful and yummy! I have that cookbook so I will look up that recipe. I have always used the piecrust recipe that was on my Tupperware pastry sheet/mat and a former mother-in-law taught me to add a couple of tablespoons of butter – supposedly for coloring.

  5. Your pies look wonderful! Rhubarb Custard is my absolute favorite pie. This recipe is almost identical to the Betty Crocker recipe.

    1. Colleen Pflieger

      I just put my rhubarb pie in the oven. We like the 2 crust one in their cookbook. Used it since we got it as a gift at our wedding .

  6. Colleen Pflieger

    I just put my rhubarb pie in the oven. We like the 2 crust one in their cookbook. Used it since we got it as a gift at our wedding .

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